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通过对餐饮具集中消毒行业整体质量管理水平、餐饮具集中消毒监管法规体系、现有的餐饮具集中消毒卫生管理模式分析,结合国际食品法典委员会关健控制点决定树的原理,确定餐饮具集中消毒主要危害因素,建立餐饮具集中消毒单位HACCP管理体系。并在餐饮具集中消毒单位推广实施该体系可提高餐饮具集中消毒产品的卫生质量。
Through the analysis of the overall quality management standard of the concentrated disinfection industry in the catering industry and the centralized supervision and regulation system of the catering equipment, and the existing mode of centralized disinfection and hygienic management of the catering establishments, the principle of decision tree of Guanjian Control Point in the International Codex Alimentarius Commission Disinfection of the main hazards, the establishment of a centralized disinfection tableware HACCP management system. And concentrated in the tableware disinfection units to promote the implementation of the system can improve the quality of food hygiene with concentrated disinfection products.