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在航空配餐生产过程中引入危害分析和关键控制点(HACCP)是保障航空食品安全的重要手段之一。通过对航空配餐生产中的场所布局的探讨,分析了HACCP在航空配楼设计中的合理应用的手段。通过对航空配餐生产过程中与食品安全相关因素的分析,得出对应的关键控制点,阐述航空配餐楼设计中应注意的重点问题及相应解决方案,为航空配餐生产实际提供参考。
Introducing Hazard Analysis and Critical Control Points (HACCP) into the aviation catering process is one of the important means to ensure the safety of aviation food. Through the discussion of the layout of the places in the aviation catering production, the means of reasonable application of HACCP in the design of aviation distribution building are analyzed. Through the analysis of the factors related to food safety during the process of catering, the corresponding key control points are drawn, the key problems that should be paid attention to and the corresponding solutions are pointed out in the design of aviation catering building, which can provide references for the actual production of airline catering.