四川旅游学院学报
四川旅遊學院學報
사천여유학원학보
Journal of Sichuan Higher Institute of Cuisine
2014年
5期
17-19,23
,共4页
林丹%朱楠%何莲%李燮昕
林丹%硃楠%何蓮%李燮昕
림단%주남%하련%리섭흔
HACCP系统%西餐%色拉%危害分析%关键控制点
HACCP繫統%西餐%色拉%危害分析%關鍵控製點
HACCP계통%서찬%색랍%위해분석%관건공제점
HACCP system%western-style food%fruit and vegetable salad%hazard analysis%critical control point
如何将HACCP系统与餐饮业结合成为热点。文章将西餐餐饮果蔬类色拉菜肴作为例子，通过对原料采购验收、原料贮存、原料初加工、沙司制作、装盘成菜、消费者食用、餐具用具清洗消毒等环节进行危害分析，并制定出对应的HACCP计划表，为西餐餐饮企业建立与应用HACCP体系提供参考。
如何將HACCP繫統與餐飲業結閤成為熱點。文章將西餐餐飲果蔬類色拉菜餚作為例子，通過對原料採購驗收、原料貯存、原料初加工、沙司製作、裝盤成菜、消費者食用、餐具用具清洗消毒等環節進行危害分析，併製定齣對應的HACCP計劃錶，為西餐餐飲企業建立與應用HACCP體繫提供參攷。
여하장HACCP계통여찬음업결합성위열점。문장장서찬찬음과소류색랍채효작위례자，통과대원료채구험수、원료저존、원료초가공、사사제작、장반성채、소비자식용、찬구용구청세소독등배절진행위해분석，병제정출대응적HACCP계화표，위서찬찬음기업건립여응용HACCP체계제공삼고。
How to apply HACCP to the catering industry is now a hot issue .This paper,taking vegetable and fruit salad in the western cuisine as an example ,conducts a hazard analysis of its ingredient inspection ,ingredi-ent storage , preliminary ingredient processing , dressing preparation , presentation , diners ’ consumption , and cleaning and sterilization of the dining and kitchen utensils ,etc.A corresponding HACCP plan is also devel-oped to provide reference for the development and application of HACCP system in western -style catering busi-nesses.
