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目的:做好某部跨区演习的食品安全保障。方法:应用危害分析与关键控制点(HACCP)工作原理,对食品采购、加工、摆台等进行全程危害分析,确定了7个关键控制点:原料采购验收、烹调加工、厨房卫生、冷菜制作、餐具容器消毒、分餐摆台、人员健康卫生;并制定了详细的HACCP计划和针对性的纠偏措施。结果:有效保障了某部官兵演习活动的食品安全。结论:运用HACCP管理方法,是加强部队重大活动供餐食品安全保障的有效方法。
Objective: To ensure the food safety of a cross-regional exercise. Methods: The hazard analysis and key control point (HACCP) working principle were used to analyze the whole process of food procurement, processing and swinging. Seven critical control points were identified: acceptance of raw materials, cooking and processing, kitchen hygiene and cold dishes , Tableware container disinfection, table setting, staff health and hygiene; and developed a detailed HACCP plan and targeted corrective measures. Results: Effectively safeguard the food safety of the exercise of a certain officer and soldiers. Conclusion: The use of HACCP management methods is an effective way to enhance food security for the major activities of troops.