《餐饮业HACCP体系建立常见生物危害分析及控制》（国外英文资料）.docVIP

《餐饮业HACCP体系建立常见生物危害分析及控制》 Establishment of HACCP system in catering industry and analysis and control of common biological hazards Beijing Hangxing quality certification center in mainland China Zhanglianhui Abstract: food safety issues have gradually become the government attaches great importance to a big problem, consumers increasingly concerned, which caused by biological hazards caused by pathogen contamination of food foodborne disease still occupies the main position, so the biological hazard analysis in the process of establishing HACCP system in catering industry is particularly important. In this paper, the establishing process of the 8 kinds of common bacteria harm: Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus, enterohemorrhagic Escherichia coli O157:H7, Listeria monocytogenes Lester bacteria, Clostridium botulinum, Shigella dysenteriae, Bacillus cereus and virus and parasite biological hazards scientifically analysis of the catering industry HACCP system, and puts forward the control measures effectively, provide theoretical support for the establishment of economic and effective HACCP system. Key words: catering industry; biological hazard analysis; control 1. Preface With the improvement of living standards and the quickening pace of life, catering industry is playing an increasingly important role in our life. But because of the catering industry management variety, quantity, cooking, cooking methods varied, daily use of food (raw materials) supply channel complex, and the machining process is added to the traditional manual process, with many points, wide, arbitrary, increase for food in the process of biological hazards likely, the catering industry has been a high risk industry lead to the occurrence of food poisoning, are concerned by the government, industry and consumers. From another point of view, according to the budget during the 2008 Olympic delegations, journalists, the total number of staff of nearly 250 thousand people, is