CAJ | 학술논문

为规范即食生食动物性水产品加工过程,通过实施现场调查,应用危害分析与关键控制点原理,对餐饮即食生食水产品加工的结构与布局、设施与设备、原料采购及贮运、加工过程等进行了专题分析研究,制定了江苏省餐饮业即食生食动物性水产品加工操作规范,通过行政部门颁布实施.
위규범즉식생식동물성수산품가공과정,통과실시현장조사,응용위해분석여관건공제점원리,대찬음즉식생식수산품가공적결구여포국、설시여설비、원료채구급저운、가공과정등진행료전제분석연구,제정료강소성찬음업즉식생식동물성수산품가공조작규범,통과행정부문반포실시.
In order to regulate the processing of instant raw animal aquatic in the restaurant industry, through the imple-mentation of on-site investigation and the application of the hazard analysis and critical control point principles, the struc-ture and layout,the facilities and equipment,the procurement and transportation of raw material,the processing of in-stant raw animal aquatic in the restaurant industry were analyzed. Based on the above, the local food safety standards of in-stant raw animal aquatic in Jiangsu were formulated, and promulgated by the health administrative department.