HACCP体系认证应用于餐饮业的特点
HACCP system applied to the catering industry characteristics
HACCP应用于餐饮业的特点进行了分析，并对餐饮业HACCP体系前提方案、 特别是基础的卫生控制、设备维护方案等前提方案建立和实施进行了探讨；
Application of HACCP in food industry were analyzed, and the food and beverage industry HACCP system prerequisite program, particularly the base health control, equipment maintenance plan prerequisite program establishment and implementation were discussed;
重点从餐饮业员工卫生操作；生鲜原料接收、贮存和处理 过程；冷荤食品制作；烹煮过程；配餐过程；烹制食品的冷却、贮存、再加热等过程，进行探讨性危害分析。
Focus from the catering industry staff health operation; fresh raw material receiving, storage and processing; meat and food production; cooking process; catering; cooked food cooling, storage, reheating process, discussed the hazard analysis.
提出餐饮业HACCP体系建 立必须包含严格的卫生控制的基础条件，在保证个人卫生和健康要求的基础上，应用HACCP原理，实施运作过程的设施、设备和用具的 卫生控制，加工和服务的过程控制等操作性前提方案和HACCP计划。
Food and beverage industry HACCP system proposed legislation must contain strict hygiene control condition, to ensure personal hygiene and health requirement based on HACCP principle, application, implementation and operation of process facilities, equipment and utensils hygiene control, processing and service of process control and other operational prerequisite program and HACCP program.
   近年来，我国的餐饮业迅猛发展，2003年我国餐饮业营业额 突破6000亿元，实现6066亿元，同比增长11.6%，连续13年以两位数的速度高速增长，今年全国餐饮业营业额将达7000亿元，
In recent years, China's catering industry rapid development, in 2003 China's catering industry turnover exceeded 600000000000 yuan, achieve 606600000000 yuan, grow 11.6% compared to the same period, 13 consecutive years with the speed of two digit growth, this year the national food industry turnover will amount to 700000000000 yuan,
但餐饮业 的安全问题也越来越受到社会的关注，主要表现及特点有：
But the restaurant industry security problem also more and more attention of the society, the main performance and characteristics:
第一，流行病学数据显示众多的食物中毒事件是由大众餐厅产生的；
First, epidemiological data showing numerous food poisoning events are generated by public restaurant;
第二 ，食物中毒事件往往是由餐饮加工过程中食物贮存和处理方法不当引起；
Second, food poisoning events are often composed of food processing food storage and processing method caused by improper;
第三，餐饮引致的疾病爆发可影响到大量的人群，社会影响 大；
Third, catering causing outbreaks of disease can affect large numbers of people, social influence;
第四，餐饮供应人群常常特别脆弱，如小孩、老人和病人，免疫力低下者，易患食源性疾病。
Fourth, catering supply groups often are particularly vulnerable, such as children, the elderly and patients, immunocompromised persons, susceptible to diseases.
        HACCP体系的应用是为了控制加工食品的危害，应用到餐饮 业有其必然性。事实上餐饮业本身的特性更需要应用HACCP，因为餐饮业菜肴众多，食物的原辅料及其处理过程复杂，且往往不具备食 品工厂的品质实验室来评估产品安全性，加工控制往往凭食物外观与气味来判断其品质与安全性，这样的方法并不一定可靠。
The HACCP system is applied to control the processing of food hazards, applied to the catering industry has its inevitability. In fact the catering industry characteristics itself needs to use HACCP, because many restaurants dishes, food raw materials and its processing process is complex, and often do not have food products factory quality laboratory to evaluate the safety of product, process control often with food appearance and odor to judge its quality and safety, this method is not necessarily reliable.
而HACCP 体系是在探讨造成与食品中毒有关因素如根据历史的食物中毒事件调查资料以及有关安全卫生的研究，了解造成食品中毒的真正因素 ，予以有效控制而非毫无根据地强调设施设备、食品的表面美观，因此控制餐饮业食品的安全危害，餐饮业比一般食品工厂更需充分 地应用HACCP原理。
While the HACCP system is to investigate the cause and food poisoning related factors such as according to a history of food poisoning investigation data and related safety and health research, to understand the cause of food poisoning the true factors, to effectively control rather than without the stress of facilities and equipment, food on the surface appearance, so the control of food safety hazards, the catering industry than ordinary food factory needs more fully applying the principle of HACCP.
        餐饮业基于HACCP的食品安全管理体系的 建立是以体现为良好操作规范（GMP）和良好卫生规范（GHP）的前提方案为基础的，餐饮业的基础设施及其维护、餐饮加工环境和过 程的潜在危害控制方案和可操作性程序构成了前提方案的主要内容。
Food and beverage industry food safety management system based on HACCP is established to reflect the good practice ( GMP ) and good hygiene practices ( GHP ) scheme based on the premise, the catering industry infrastructure and maintenance, food and beverage processing environment and process of potential harm control scheme and operation procedure constitutes the prerequisite programme main content.