摘要
伴随“双减”政策的落地,供校集体用餐配送单位也随着中小学课后延时服务应运而生,为保障广大师生“舌尖上的安全”,供校集体用餐配送单位的食品安全质量管理面临着巨大的挑战。本文运用HACCP体系,从食材采购验收、入库贮存、粗加工、烹饪加工、膳食分餐、装箱配送、餐饮具清洁消毒、食品留样和人员管理9个环节对供校集体用餐配送单位热链加工学生膳食过程进行危害分析,找出关键控制点,制定HACCP计划表,建立具体监控措施、纠偏措施和验证程序,为供校集体用餐配送单位生产和质量管理提供依据。
With the implementation of the“double reduction”policy,the delivery units for collective school meals have also emerged along with after-school extended services in primary and secondary schools.In order to ensure the“food safety”for teachers and students,the food safety and quality management of these delivery units face significant challenges.This article applies the HACCP system to analyze the hazards in the hot chain processing of student meals in nine aspects:ingredient procurement acceptance,storage,rough processing,cooking,meal distribution,packaging and delivery,tableware cleaning and disinfection,food sampling,and personnel management.Key control points are identified,HACCP plans are formulated,and specific monitoring measures,corrective measures,and verification procedures are established to provide a basis for production and quality management of delivery units for collective school meals.
作者
陈美英
CHEN Meiying(Changtai Quality Measurement Inspection and Testing Institute,Zhangzhou 363000,China)
出处
《食品安全导刊》
2023年第20期52-55,共4页
China Food Safety Magazine
