Bryan Frank L
Food Safety Consultation and Training, 8233 Pleasant Hill Road, Lithonia, Georgia 30058.
J Food Prot. 1990 Nov;53(11):978-983. doi: 10.4315/0362-028X-53.11.978.
There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.
在食品市场和食品服务场所准备食物的过程中，存在许多危险操作。在食源性疾病暴发调查期间，这些危害已被反复记录为主要促成因素。风险因以下因素而异：(a) 食物来源；(b) 制备食物所使用的方法；(c) 储存和展示期间的条件；以及 (d) 加热与食用之间的间隔。尽管在这些操作中会制备许多不同的食物，但它们可分为食品服务系统类别，并且某些关键控制点适用于每个系统。例如，烹饪是现做现售系统的关键控制点；保温以及烹饪是热厨热存系统的关键控制点；冷藏是现做冷藏和现做冷冻系统的关键控制点；从安全来源获取食物和 / 或在适用时重新加热是集配现售系统的关键控制点。与传统的食品市场和食品服务操作检查相比，危害分析与关键控制点（HACCP）系统提供了更高程度的食品安全保障。
