摘要
目的为加强动车组列车餐饮食品安全监管提供依据。方法采用现场查看、询问和填写调查表的方法进行调查。结果动车组列车餐饮经营模式分散,不利于源头控制,热链、冷链和常温食品各有利弊,冷链食品销售占70%左右。结论以冷链食品生产供应为主,推进动车组列车餐饮供应属地化,定制个性化供餐方案,规范卫生安全管理,构建动车组列车餐饮供应的食品安全管理体系。
Objective To provide essential information for catering food safety supervision of railway EMUs. Methods To carry out investigation by ways of spot inspections, inquiries and questionnaires. Results Catering business model was scattered of railway EMUs. Against from the source control, hot-chain, cold-chain and normal temperature for the food have their own advantages and disadvantages. Cold-chain food accounts for about 70% of overall sales. Conclusion The production and supply of cold-chain food is dominant. Local production should be promoted for EMU catering; The scheme should be customized for food supply. It is critical to stardardize the health and safety management. The system of food safety management should be constructed for EMU catering.
出处
《中国卫生监督杂志》
2012年第3期275-279,共5页
Chinese Journal of Health Inspection
关键词
铁路
动车组
供餐
食品安全
监督管理
Railway
EMU
Catering
Food safety
Supervision and management
