广州市、佛山市餐饮服务单位冷藏冷冻食品贮存现状调查与HACCP体系对策

Investigation on the status quo of refrigerated and frozen food storage in Guangzhou and Foshan catering service units and countermeasures of HACCP system

中文关键词:  餐饮服务单位  冷藏冷冻食品  贮存现状  HACCP

英文关键词:catering service unit  refrigerated and frozen food  storage situation  HACCP

中文摘要:

      目的 了解广州、佛山市餐饮服务单位温度及冷藏冷冻食品贮存现状, 评估潜在风险及作出相应的HACCP对策。方法 以冷藏冷冻设备调查表和食品贮存温度记录表方式, 调查了广州市佛山市大中小餐饮服务单位, 提出相应HACCP对策。结果 餐饮服务单位对冷藏冷冻食品的贮存管理不到位, 在冷藏冷冻食品贮藏过程中关键点控制力度不足, 缺失相应的设备维护、温度记录与相应的食品贮存记录、使用记录为主要食品风险隐患。结论 针对餐饮服务单位温度调查现状, 餐饮服务单位应做好人员管理培训、设备管理和冷藏冷冻食品贮存、使用档案记录, 提高餐饮事故溯源性, 为餐饮监管部门提供科学有效的监管建议。

英文摘要:

      Objective To understand the current situation of temperature and frozen food storage in catering service units in Guangzhou and Foshan, assess the potential risks and make corresponding HACCP countermeasures. Methods Based on the questionnaires of refrigerating and freezing equipment and food storage temperature record form, large, medium and small catering service units in Foshan and Guangzhou were investigated, and corresponding HACCP countermeasures were proposed. Results The catering service unit did not have adequate storage management of frozen food, and lacked control over key points during the storage of frozen food. They lacked of corresponding equipment maintenance, temperature records, corresponding food storage records, and use records were the major food risk hazards. Conclusion In the case of the food service unit temperature investigation, the food service unit should be able to manage personnel management training, equipment management and refrigerated frozen food storage, use the records of the records, and improve the traceability of food and beverage, so as to provide scientific and effective supervision suggestions for food and beverage supervision departments.