HACCP控制体系在餐饮业中的应用研究

发布时间：2018-10-15 13:18

【摘要】： 我国餐饮业总体发展形势良好,但也存在着食品安全问题的隐患,由于饮食不卫生、食品污染等引起的食物中毒及食源性疾病每年都有发生。餐饮业食品“即食性”的特点导致依靠对最终产品检验以保障食品安全的传统控制方法在餐饮业无法有效实施,HACCP控制体系“着眼于预防而不是依赖终产品检验”的特性可有效地解决这个问题。但由于种种原因,HACCP控制体系在我国餐饮业中的实施状况并不理想。本文从这种现实出发,通过对HACCP控制体系基本原理的阐述,结合HACCP控制体系在国内外的应用状况及研究现状,分析了HACCP体系在我国餐饮业应用中存在的问题并提出了解决对策。HACCP体系在我国餐饮业应用中存在的主要问题是从业人员对HACCP控制体系的认识不够深入、缺乏实施HACCP控制体系的专业技能,餐饮企业GMP及SSOP未得到切实的执行、HACCP计划未得到有效执行、没有建立内审制度;相应的解决对策主要是政府加强执法力度引导企业建立GMP及SSOP,餐饮企业加强员工培训,通过奖惩措施引导员工严格执行HACCP计划,建立内审制度。本文应用HACCP控制体系基本原理,结合我国餐饮业的实际情况,对在餐饮业建立HACCP控制体系的步骤进行分析,提出“分析餐饮业生产流程中的危害”、“判定关键控制点”、“确定关键控制点的关键限值及监控措施”三个步骤是在餐饮业建立HACCP控制体系的关键步骤。本文以热加工即食食品为例,对“油炸鸡块”HACCP控制体系的建立进行了实证研究。对油炸鸡块的各个生产环节进行了详细的危害分析,通过“关键控制点决策树”的方法,判定“鸡肉采购、验收”和“油炸”两个环节为关键控制点,并确定了“油炸”环节关键控制点的关键限值为羰基价"f50meq/kg。由于餐饮企业的现实条件无法对煎炸油的羰基价进行检测,本文通过实验室实验的方法确定“油炸”环节关键控制点的监控措施为检测煎炸油的泡高值,关键限值为泡高值"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.
【学位授予单位】：天津商业大学
【学位级别】：硕士
【学位授予年份】：2008
【分类号】：F719.3;F224

【参考文献】