The Food Safety Regulations Infiltrate the Thinking and Practice of the Cold Food Teaching in the Course of Health and Diet Therapy

摘要

Starting with the 'People's Republic of China Food Safety Law' that was issued and implemented in 2009, combining the actual situation of the 'Cooking Practice' curriculum in the 'Health and Diet Therapy' course, we analyzed the latent food safety risks in the processing and operation of various types of cold dishes, and elaborated The knowledge system to control these risks, the laws, norms, standards, and inspection methods that should be followed. This article also shows the basic methods for establishing new recipes and new techniques for cold dishes with a low degree of risk, aiming to make cooking practitioners have a clear responsibility for food safety awareness.