HACCP在云南高校食堂肉类食品安全保障中的研究

摘要

近年来，食品污染所引起的食品安全事件在不断发生，尤其是肉类食品在餐桌上的食用使得加强肉类食品安全变得更加重要。根据学生食堂肉类食品加工的特点，运用危害分析与关键控制点(HACCP)原理，确定原料采购及储存、预处理、烹饪、装盘和熟制品出售作为学生食堂肉类食品加工的关键控制点，建立危害控制措施，对确保高校食堂肉类食品的安全具有重要意义。%Abstract In recent years, Events involving food in safety caused by contaminated food are frequently occurring. Especially a lot of meat on the table to be used for foods that strengthen the food safety becomes more important. According to the student canteen meat food processing characteristics, using the hazard analysis and critical control point (HACCP) principle, determine the raw material purchasing and storage, pretreatment, cooking, loading disk and cooked products sold as a student canteen meat food processing key control point, the establishment of hazard control measures to ensure the safety of meat food dining room.