摘要
食品污染所引起的食品安全事件在世界上不断发生,食源性疾病已成为威胁人类健康的主要原因。根据学生食堂餐饮食品加工的特点,运用危害分析与关键控制点(HACCP)原理,确定原料采购、熟制、出售和复热作为学生食堂餐饮食品加工的关键控制点,建立危害控制措施,确保食堂餐饮食品安全。
Events involving food insafety caused by contaminated food are frequently occurring throughout the world. Foodborne diseases have become a majoy hazard to human health. According to the characteristics of food and food processing process in student dining halls, and applying the principles of HACCP （hazard analysis critical control points）, we have identified raw material purchase,food cooking,food sale and re--heating as the fopur critical control points and established corrssponmding measure to guarantee food security.
出处
《西南农业大学学报（社会科学版）》
2007年第3期175-178,共4页
Journal of Southwest Agricultural University:Social Science Edition
