摘要
目的提出适合我国餐饮业特点的HACCP基础模式。方法对美国、中国香港在餐饮业建立和实施HACCP体系的相关规定进行分析的基础上,依据HACCP体系的基本原理和方法,结合我国餐饮业的实际情况开展调查研究。结果在研究基础上提出了我国餐饮业建立和实施HACCP体系的前提条件模式、食品加工分类模式、建立和实施过程模式等内容。结论可以参照餐饮业HACCP的基础模式在餐饮业食品安全管理中建立和实施HACCP体系。
Objective To propose HACCP generic model for catering industry in China. Method According to the principles and methods of HACCP system, actual conditions of catering industry in China were inspected, based on HACCP system related to regulations and catering industry establishment in United States, Hong Kong of China, and other countries. Results The Chinese models of premise condition, food processing and classification, building and implementation of HACCP system and catering industry establishment were proposed. Conclusion In accordance with HACCP generic model, the HACCP system should be set up and carried out to assure food safety administration of catering industry.
出处
《中国食品卫生杂志》
2008年第3期246-249,共4页
Chinese Journal of Food Hygiene
关键词
餐馆
危害分析与关键控制点
模型
组织管理
Restaurant
Hazard Analysis and Critical Control Point
Models, Organizational
