摘要
为规范即食生食动物性水产品加工过程,通过实施现场调查,应用危害分析与关键控制点原理,对餐饮即食生食水产品加工的结构与布局、设施与设备、原料采购及贮运、加工过程等进行了专题分析研究,制定了江苏省餐饮业即食生食动物性水产品加工操作规范,通过行政部门颁布实施。
In order to regulate the processing of instant raw animal aquatic in the restaurant industry, through the implementation of on-site investigation and the application of the hazard analysis and critical control point principles, the structure and layout,the facilities and equipment,the procurement and transportation of raw material,the processing of instant raw animal aquatic in the restaurant industry were analyzed. Based on the above, the local food safety standards of instant raw animal aquatic in Jiangsu were formulated, and promulgated by the health administrative department.
出处
《食品工程》
2015年第3期46-48,共3页
Food Engineering
关键词
生食动物性水产品
加工规范
制定
instant raw animal aquatic
manufacturing practices
formulate
