| HACCP在餐饮业猪肉卤水冷盘制售中的应用研究 |
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| 引用本文： | 陈松青,薛洪俤,沙纪辉,刘少娟. HACCP在餐饮业猪肉卤水冷盘制售中的应用研究[J]. 预防医学论坛, 2006, 12(4): 389-390 |
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| 作者姓名： | 陈松青 薛洪俤 沙纪辉 刘少娟 |
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| 作者单位： | 福建省卫生厅卫生监督所,福建,福州,350001 |
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| 摘 要： | [目的]提高餐饮业食品卫生安全，探讨餐饮业在卤水冷盘制售过程中建立HACCP体系的方法。[方法]2004年，在福州市城区1家中型饭店的猪肉卤水冷盘制售过程中进行了HACCP体系建立的试点。[结果]通过危害分析，确定关键控制点为接收原辅料、猪肉卤制与卤制品冷藏，制定便于监控的关键限值与措施，实施后与实施前比较，猪肉卤水冷盘产品中菌落总数与大肠菌群均明显减少。[结论]在饭店猪肉卤水冷盘制售过程中建立HACCP体系是可行的。
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| 关 键 词： | 餐饮业 猪肉卤水冷盘 |
| 文章编号： | 1672-9153（2006）04-0389-02 |
| 收稿时间： | 2006-01-02 |
| 修稿时间： | 2006-01-02 |
Application Study on the Production Course of Roast Pork by HACCP in Restaurants |
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| CHEN Song-qing, XUE Hong- di ,SHA Ji-hui ,et al.. Application Study on the Production Course of Roast Pork by HACCP in Restaurants[J]. Preventive Medicine Tribune, 2006, 12(4): 389-390 |
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| Authors: | CHEN Song-qing XUE Hong- di SHA Ji-hui et al. |
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| Abstract: | [Objective]To study the application of HACCP (hazard analysis and critical control point system) for restaurants safety in production course of roast pork.[Methods]The HACCP system was applied in common restaurants in 2004 in Fuzhou.[Results]Food-preparing,roast pork and cold storage were critical points by HACCP analysis,and limited ranges and control measure for inspecting were formulated.Total numbers of colony and coli-group were decreased after applying HACCP.[Conclusion]Application of HACCP is necessary in the production course of roast pork for restaurants safety. |
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| Keywords: | HACCP |
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