本文選題：小餐飲 + 食品安全��； 參考：《華南理工大學(xué)》2012年碩士論文

【摘要】：“民以食為天，食以安為先”，改革開放以來我國餐飲業(yè)高速發(fā)展，在改善民生、拉動(dòng)消費(fèi)、促進(jìn)和諧等方面發(fā)揮著日益重要的作用。但近年來食品安全事件多發(fā)頻發(fā)，食品安全己成為關(guān)系國計(jì)民生的一個(gè)極為突出的社會(huì)問題和民生問題。目前餐飲服務(wù)單位多、小、散、低現(xiàn)象較為突出，規(guī)�；�、產(chǎn)業(yè)化程度不高，小餐飲是餐飲行業(yè)重要的組成部分。但小餐飲在食品安全管理上存在諸多隱患，究其原因既有主觀法律意識(shí)淡薄方面的，也有由于行業(yè)自身特點(diǎn)歷史沿革方面造成的。加強(qiáng)小餐飲食品安全管理對推動(dòng)整個(gè)餐飲行業(yè)規(guī)范發(fā)展意義重大，也符合當(dāng)前各級(jí)政府對餐飲業(yè)發(fā)展的政策要求。 目前國內(nèi)外針對餐飲業(yè)管理的研究多集中在大型餐飲企業(yè)，對小餐飲單位的安全管理研究有所不足，而且對于餐飲單位的食品安全管理，目前的研究主要是在食品安全管理的某一或是幾個(gè)方面，較為全面的安全管理研究不多。 本文關(guān)于小餐飲食品安全管理研究，是在調(diào)研江門市小餐飲單位現(xiàn)狀的基礎(chǔ)上，，通過研究現(xiàn)有食品安全管理理論，從選址、功能布局開始，到設(shè)施設(shè)備配備、人員健康和培訓(xùn)，再到食品安全管理制度制定到執(zhí)行各個(gè)方面；從原料采購、驗(yàn)收登記到粗加工、烹調(diào)，再到清洗消毒等各個(gè)關(guān)鍵環(huán)節(jié)，多角度、全方位分析小餐飲食品安全管理隱患和不足。本文采取文獻(xiàn)研究法、調(diào)查法、個(gè)案研究法、比較分析法等研究方法對江門本地小餐飲食品安全管理狀況進(jìn)行調(diào)查研究，從食品安全管理的各個(gè)環(huán)節(jié)多角度、全方位分析小餐飲食品安全管理隱患和不足，進(jìn)而分析其成因，最后對如何更好地規(guī)范小餐飲食品安全管理提出建議對策。力圖結(jié)合本職工作在小餐飲管理和全面安全管理研究方面有所創(chuàng)新，也為規(guī)范江門市小餐飲食品安全管理盡綿薄之力。
[Abstract]:Since the reform and opening up, the catering industry in China has developed at a high speed, which is playing an increasingly important role in improving people's livelihood, stimulating consumption, promoting harmony and so on.However, in recent years, food safety incidents occur frequently, and food safety has become an extremely prominent social and livelihood issues related to the national economy and people's livelihood.At present, there are many catering service units, small, scattered, low phenomenon is more prominent, scale, industrialization level is not high, small catering industry is an important part of the food and beverage industry.However, there are many hidden dangers in the food safety management of small catering, which are caused by the weak subjective legal consciousness and the historical evolution of the industry's own characteristics.It is of great significance to strengthen the food safety management of small catering industry to promote the development of the whole catering industry, and it is also in line with the current policy requirements of the government at all levels for the development of the catering industry.At present, domestic and foreign researches on the management of catering industry are mostly focused on large catering enterprises, and the research on the safety management of small catering units is insufficient, and the food safety management of catering units is not enough.The current research is mainly in one or several aspects of food safety management, more comprehensive safety management research is rare.Based on the investigation of the current situation of small catering units in Jiangmen City, this paper studies the current food safety management theory, starting from site selection, functional layout, facilities and equipment, personnel health and training.From raw material procurement, acceptance registration to rough processing, cooking, cleaning and disinfection and other key links, multi-angle analysis of small food safety management risks and deficiencies.This paper adopts the methods of literature research, investigation, case study, comparative analysis and other research methods to investigate and study the food safety management of Jiangmen local food and beverage, from various aspects of food safety management.This paper analyzes the hidden trouble and deficiency of food safety management of small food and beverage in all directions, and then analyzes its causes, and finally puts forward some suggestions on how to better regulate the safety management of small food and beverage.This paper tries to bring forth new ideas in the research of small food and beverage management and overall safety management in combination with his own work, and also makes a small contribution to standardizing the safety management of small food and beverage in Jiangmen City.
【學(xué)位授予單位】：華南理工大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類號(hào)】：F719.3;F203

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