HACCP控制體系在餐飲業(yè)中的應(yīng)用研究
發(fā)布時(shí)間：2018-10-15 13:18
【摘要】： 我國餐飲業(yè)總體發(fā)展形勢良好,但也存在著食品安全問題的隱患,由于飲食不衛(wèi)生、食品污染等引起的食物中毒及食源性疾病每年都有發(fā)生。餐飲業(yè)食品“即食性”的特點(diǎn)導(dǎo)致依靠對最終產(chǎn)品檢驗(yàn)以保障食品安全的傳統(tǒng)控制方法在餐飲業(yè)無法有效實(shí)施,HACCP控制體系“著眼于預(yù)防而不是依賴終產(chǎn)品檢驗(yàn)”的特性可有效地解決這個(gè)問題。但由于種種原因,HACCP控制體系在我國餐飲業(yè)中的實(shí)施狀況并不理想。 本文從這種現(xiàn)實(shí)出發(fā),通過對HACCP控制體系基本原理的闡述,結(jié)合HACCP控制體系在國內(nèi)外的應(yīng)用狀況及研究現(xiàn)狀,分析了HACCP體系在我國餐飲業(yè)應(yīng)用中存在的問題并提出了解決對策。HACCP體系在我國餐飲業(yè)應(yīng)用中存在的主要問題是從業(yè)人員對HACCP控制體系的認(rèn)識不夠深入、缺乏實(shí)施HACCP控制體系的專業(yè)技能,餐飲企業(yè)GMP及SSOP未得到切實(shí)的執(zhí)行、HACCP計(jì)劃未得到有效執(zhí)行、沒有建立內(nèi)審制度;相應(yīng)的解決對策主要是政府加強(qiáng)執(zhí)法力度引導(dǎo)企業(yè)建立GMP及SSOP,餐飲企業(yè)加強(qiáng)員工培訓(xùn),通過獎(jiǎng)懲措施引導(dǎo)員工嚴(yán)格執(zhí)行HACCP計(jì)劃,建立內(nèi)審制度。 本文應(yīng)用HACCP控制體系基本原理,結(jié)合我國餐飲業(yè)的實(shí)際情況,對在餐飲業(yè)建立HACCP控制體系的步驟進(jìn)行分析,提出“分析餐飲業(yè)生產(chǎn)流程中的危害”、“判定關(guān)鍵控制點(diǎn)”、“確定關(guān)鍵控制點(diǎn)的關(guān)鍵限值及監(jiān)控措施”三個(gè)步驟是在餐飲業(yè)建立HACCP控制體系的關(guān)鍵步驟。 本文以熱加工即食食品為例,對“油炸雞塊”HACCP控制體系的建立進(jìn)行了實(shí)證研究。對油炸雞塊的各個(gè)生產(chǎn)環(huán)節(jié)進(jìn)行了詳細(xì)的危害分析,通過“關(guān)鍵控制點(diǎn)決策樹”的方法,判定“雞肉采購、驗(yàn)收”和“油炸”兩個(gè)環(huán)節(jié)為關(guān)鍵控制點(diǎn),并確定了“油炸”環(huán)節(jié)關(guān)鍵控制點(diǎn)的關(guān)鍵限值為羰基價(jià)"f50meq/kg。由于餐飲企業(yè)的現(xiàn)實(shí)條件無法對煎炸油的羰基價(jià)進(jìn)行檢測,本文通過實(shí)驗(yàn)室實(shí)驗(yàn)的方法確定“油炸”環(huán)節(jié)關(guān)鍵控制點(diǎn)的監(jiān)控措施為檢測煎炸油的泡高值,關(guān)鍵限值為泡高值"f19mm。
[Abstract]:The food industry in our country is developing well, but there are some hidden dangers of food safety. Food poisoning and foodborne diseases caused by unhealthy diet and food pollution occur every year. The characteristics of "ready-to-eat" food in catering industry lead to the traditional control method which relies on the final product inspection to ensure food safety can not be effectively implemented in the catering industry. The HACCP control system "focuses on prevention rather than on final product inspection". This problem can be solved effectively by its characteristic. However, for various reasons, the implementation of HACCP control system in Chinese catering industry is not ideal. Based on this reality, this paper expounds the basic principle of HACCP control system, combined with the application and research status of HACCP control system at home and abroad. This paper analyzes the problems existing in the application of HACCP system in the catering industry of our country and puts forward some countermeasures. The main problem in the application of HACCP system in the catering industry of our country is that the practitioners do not have a deep understanding of the HACCP control system. Lack of professional skills to implement HACCP control system, GMP and SSOP of catering enterprises have not been effectively implemented, HACCP plan has not been effectively implemented, and no internal audit system has been established; The corresponding countermeasures are that the government should strengthen the law enforcement force to guide enterprises to establish GMP and SSOP, catering enterprises to strengthen staff training, through rewards and punishment measures to guide employees to strictly implement the HACCP plan, to establish an internal audit system. Based on the basic principle of HACCP control system and the actual situation of catering industry in China, this paper analyzes the steps of establishing HACCP control system in catering industry, and puts forward "analyzing the harm in the production process of catering industry" and "judging the critical control point". "determining the critical limit of the critical control point and monitoring measures" is the key step to establish the HACCP control system in the catering industry. In this paper, the establishment of HACCP control system for fried chicken nuggets was studied by taking hot processed ready-to-eat food as an example. The harms of each production link of fried chicken nugget were analyzed in detail. Through the method of "decision tree of critical control point", it was determined that "chicken purchasing, acceptance" and "frying" were two key control points. The key limit of the key control point of "frying" is determined to be carbonyl valence "f50meq / kg." Because the actual condition of food and beverage enterprises can not detect the carbonyl price of frying oil, the key control point of "frying" is determined by the method of laboratory experiment to detect the bubble height of frying oil, and the key limit value is "foaming height" f19mm.
【學(xué)位授予單位】：天津商業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2008
【分類號】：F719.3;F224
本文編號：2272672
[Abstract]:The food industry in our country is developing well, but there are some hidden dangers of food safety. Food poisoning and foodborne diseases caused by unhealthy diet and food pollution occur every year. The characteristics of "ready-to-eat" food in catering industry lead to the traditional control method which relies on the final product inspection to ensure food safety can not be effectively implemented in the catering industry. The HACCP control system "focuses on prevention rather than on final product inspection". This problem can be solved effectively by its characteristic. However, for various reasons, the implementation of HACCP control system in Chinese catering industry is not ideal. Based on this reality, this paper expounds the basic principle of HACCP control system, combined with the application and research status of HACCP control system at home and abroad. This paper analyzes the problems existing in the application of HACCP system in the catering industry of our country and puts forward some countermeasures. The main problem in the application of HACCP system in the catering industry of our country is that the practitioners do not have a deep understanding of the HACCP control system. Lack of professional skills to implement HACCP control system, GMP and SSOP of catering enterprises have not been effectively implemented, HACCP plan has not been effectively implemented, and no internal audit system has been established; The corresponding countermeasures are that the government should strengthen the law enforcement force to guide enterprises to establish GMP and SSOP, catering enterprises to strengthen staff training, through rewards and punishment measures to guide employees to strictly implement the HACCP plan, to establish an internal audit system. Based on the basic principle of HACCP control system and the actual situation of catering industry in China, this paper analyzes the steps of establishing HACCP control system in catering industry, and puts forward "analyzing the harm in the production process of catering industry" and "judging the critical control point". "determining the critical limit of the critical control point and monitoring measures" is the key step to establish the HACCP control system in the catering industry. In this paper, the establishment of HACCP control system for fried chicken nuggets was studied by taking hot processed ready-to-eat food as an example. The harms of each production link of fried chicken nugget were analyzed in detail. Through the method of "decision tree of critical control point", it was determined that "chicken purchasing, acceptance" and "frying" were two key control points. The key limit of the key control point of "frying" is determined to be carbonyl valence "f50meq / kg." Because the actual condition of food and beverage enterprises can not detect the carbonyl price of frying oil, the key control point of "frying" is determined by the method of laboratory experiment to detect the bubble height of frying oil, and the key limit value is "foaming height" f19mm.
【學(xué)位授予單位】：天津商業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2008
【分類號】：F719.3;F224
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