【摘要】 餐饮卫生安全的控制是减少食物中毒发生的关键,是餐饮业控制的要点。在餐饮业冷菜加工中建立有效的危害分析与关键点控制(HACCP)系统,对冷菜加工中可能出现的危害进行具体分析,并确定关键控制点与控制措施,这样能确保冷菜食品的安全性,减少食物中毒的发生。更多还原

【Abstract】 Food and drink safety control is the key hygienic point for reducing food poisoning, and also is one of the important controlling essentials for catering industry. The paper discussed how to establish effective Hazard Analysis and Critical Control Points (HACCP) system and gave a concrete analysis of the hazards that may happen in the course of cold dish processing. As a result, main control points and control measures have been determined. In this way cold food safety could be ensured, thus reducing the occurrences of food poisoning.更多还原