文档介绍：P体系的建立
【摘要】目的对2008年奥运会帆船赛(奥帆赛)P管理体系进行初步探讨。方法 P体系基本原理,对奥帆赛餐饮食品加工过程中可能造成食品污染的各种危害因素进行系统分析,确定关键控制点,在关键控制点对危害因素进行控制,并对控制效果进行监控。结果奥帆赛餐饮食品加工过程中原料接收、储藏、预处理、烹调及烹调后保藏和餐具消毒为关键控制点,需重点监控。结论 P管理体系,不仅可以减轻卫生监督部门保障的压力,提高服务商的餐饮管理水平,而且为提升青岛市的食品安全保障水平累积了经验。
【关键词】奥运会帆船赛卫生保障 P体系
[ABSTRACT]ObjectiveTo discuss the possibility of carrying out P principle for food safety and hygiene for sailing boat match in Olympic Games in Qingdao in to flowchart of food processing and basic principle of P,a systematic analysis was done in terms of harmful factors that might cause food pollution and critical control points determined. The harmful factors were monitored and the results material reception, preservation, pretreatment, cooking, finished produts preservation and table dinner sets sterilization were critical control points. ConclusionThe establishment of P principle in repast service during Olympic sailing boat games, which will not only lighten the pressure of health supervision, but also improve administration level and accumulate experience on food safety standard in Qingdao.
[KEY WORDS]Olympic sailing boat match; hygiene supervision; P principle
P即“危害分析与关键控制点”,其含义是对食品生产加工过程中可能造成食品污染的各种危害因素进行系统和全面分析,从而确定能有效预防、减轻或消除危害的加工环节(即关键控制点),进而在关键控制点对危害因素进行控制,并对控制效果进行监控,当发生偏差时予以纠正,从而达到消除食品污染的目的[1]。P体系是一个预防性的食品危害控制体系,不是一个零风险的体系,但它能使食品生产过程中的危害降到最低。
餐饮业的产品品种丰富,产品的质量规格变化较大,很难