摘要
中央厨房是现代餐饮与食品工厂化生产相结合的新形式,通过中央厨房生产的冷藏方便食品,因方便快捷且“家常菜”的卖点吸引了大量都市年轻人。冷藏方便食品超短保质期且部分产品可即食的特点,使其存在较大的食品安全风险。以卤肉饭便当在中央厨房中的生产为例,按照HACCP计划的实施步骤:组建HACCP小组、卤肉饭便当产品描述、绘制工艺流程图、对每个工艺流程进行危害分析。最终确定了猪肉和大米原料检验、热处理工艺、金属检测这3个关键控制点,并针对关键控制点制定了HACCP计划:包括各CCP点的关键限值、监控程序、纠偏措施、验证程序和记录文件;为冷藏方便食品生产过程质量管控提供有利保障。
Central kitchen was a new form of modern catering and food factory production.Through the central kitchen the refrigerated convenience food was produced,and it attracted a large number of urban young people because of its convenience and the selling point of"home cooking".The refrigerated convenience food had characteristics of the ultra-short shelf life and some products had the ready-to-eat characteristics,and the greater food safety risk was existed.The production of stewed meat rice bentoin the central kitchen was taken as an example,according to the implementation steps of the HACCP plan:the HACCP group wasset up,and thestewed meat rice bento products were described,andthe process flow chart was drawn,and hazard analysis for each process flow was conducted.Finally,the three critical control pointsof pork and rice raw material inspection,heat treatment process,and metal detectionwere determined,and the HACCP planwas formulated for the critical control points:including thecritical limits of each CCP point,monitoring procedures,corrective measures,verification procedures and recording documents.It provided favorable guarantee for quality control of refrigerated convenience food production process.
作者
王璇
朱玲
WANG Xuan;ZHU Ling
出处
《肉类工业》
2022年第9期28-35,共8页
Meat Industry
基金
郑州市社会科学界联合会调研课题(ZSLX20201212)。
关键词
HACCP体系
中央厨房
冷藏方便食品
卤肉饭便当
质量管理
HACCP system
central kitchen
refrigerated convenience food
stewed meat rice bento
quality management
