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目的为检验餐饮业实施“六T”实务等规范化管理成效,探索实施的难点和薄弱环节,进一步提升餐饮业卫生管理水平。方法对30户实施“六T”实务等规范化管理的餐饮单位采用现场调查、采样检验与实施前的监督评分档案进行对比。结果 30户单位在管理网络建立、场所物品管理、从业人员管理、食品原料采购贮存管理、食品制作加工管理、餐具消毒管理等方面成效明显。结论餐饮业实施“六T”实务等规范化管理是改变“前场富丽堂皇,后场环境脏乱”现象的有效手段,且可提高效率,节约成本。
The purpose is to test the effectiveness of standardized management practices such as “Six T” practices in the catering industry, to explore the difficulties and weaknesses in implementation, and to further improve the hygiene management level in the catering industry. Methods A field survey was conducted on 30 households with standardized management such as “Six T” practice, and samples were compared with those before supervision. Results 30 units of units in the establishment of the management network, place items management, practitioners management, procurement and storage of food raw materials management, food production and processing management, tableware disinfection and other aspects of management has achieved remarkable results. Conclusion The standardized management of “Six T” practices in the catering industry is an effective way to change the phenomenon of “magnificent front court and dirty back office”, and can improve efficiency and save costs.