基于HACCP體系的烹飪實訓(xùn)基地食品安全管理與質(zhì)量控制研究

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Research on Food Safety Management and Quality Control of Culinary Training Bases Based on HACCP System

SHEN Yajun，MA Chengyu （Taizhou Vocational& Technical College， Taizhou 318ooo，China）

Abstract： At the cooking training base，there may be food safety hazards such as cross contamination， excesive microorganisms，and improper temperature control in the procurement，storage，processing，and feeding of ingredients.This article systematically analyzes theapplication of hazard analysis andcritical control point system in food safety risk management ofcooking training bases，including the main sources offood safety risks，identification of key control points for food safety，monitoring and management of key control points，etc.The aim is to reduce food safety risks through scientific methods，optimize hygiene management mode，enhance the standardization and scientific level offood safety management，and provide theoretical support and practical guidance for the realization of intelligent food safety management in cooking training bases.

Keywords： food safety; culinary training bases; hazard analysis and critical control point; hygiene management： quality control

食品安全問題一直是社會各界廣泛關(guān)注的焦點。（剩余4303字）