摘要
[目的]提高餐饮业食品卫生安全,探讨餐饮业在卤水冷盘制售过程中建立HACCP体系的方法。[方法]2004年,在福州市城区1家中型饭店的猪肉卤水冷盘制售过程中进行了HACCP体系建立的试点。[结果]通过危害分析,确定关键控制点为接收原辅料、猪肉卤制与卤制品冷藏,制定便于监控的关键限值与措施,实施后与实施前比较,猪肉卤水冷盘产品中菌落总数与大肠菌群均明显减少。[结论]在饭店猪肉卤水冷盘制售过程中建立HACCP体系是可行的。
[Objective]To study the application of HACCP （hazard analysis and critical control point system） for restaurants safety in production course of roast pork. [Methods]The HACCP system was applied in common restaurants in 2004 in Fuzhou.[Results]Food-preparing, roast pork and cold storage were critical points by HACCP analysis,and limited ranges and control measure for inspecting were formulated. Total numbers of colony and coli-group were decreased after applying HACCP. [Conclusion]Application of HACCP is necessary in the production course of roast pork for restaurants safety.
出处
《预防医学论坛》
2006年第4期389-390,共2页
Preventive Medicine Tribune
关键词
餐饮业
猪肉卤水冷盘
HACCP
Restaurants
Roast Pork
Hazard Analysis and Critical Control Point （ HACCP）
