A Study On Catering Food Safety Management Of Zhongheng Hotel In Shandong

With a series of food safety accidents, people focus more on food safety gradually, and therestaurant industry is one of the most important and the final part food safety chain, whichemphasizes more on food safety. This article put forward the scientific and effective foodsafety management system---HACCP management system (hazard analysis and critical controlpoint) to improve food safety level of the catering industry, trying to explore new methods ofthe food safety management of food and beverage enterprise.This paper takes Shandong Zhongheng Hotel as an example, under the two basic premiseof GMP and SSOP, establishes the HACCP food safety control system. Through literaturemethod, interviews, field research and other forms of analysis in the hotel restaurant in thedaily management of the food safety problems and difficulties, the feasibility of theapplication of HACCP system and the HACCP system of food safety management applying inthe enterprise, and analyzes its effectiveness. This paper mainly divided into three parts, firstly,analyzing the present situation and problems of food safety management of Zhongheng Hotelcatering to find out which link has problems in the process of food safety management;Secondly, hazard analysis of the different types of hotel catering operation process finallyconcludes the critical control points in each type of food process, and each key control pointputs forward to the corresponding rectifying and control measures, to establish a record ofkeeping system; Thirdly, analyzing the operation of the hotel HACCP management system forputting forward suggestions of the application of the food safety management mode toimprove the hotel management. Through the empirical analysis, we can conclude that underHACCP management system, a sharp rise in the hotel’s food security, as follows: Firstly, thehotel after the implementation of the HACCP system, the total number of colonies in the foodprocessing link significantly reduces, and fecal conliform qualified rate also increasessignificantly; Secondly, on the whole, the complaints of the hotel in the market decreases a lot,satisfaction of customers is improved greatly. Visibly, HACCP management system has theeffectiveness and applicability in the aspect of improving the food safety of cateringenterprises.The paper puts forward a complete restaurant food safety management system itself based on relevant theories of HACCP system, especially food safety of the large restaurantindustry whose operation process standardization has important practical value. HACCPsystem is widely recognized in the world on the basis of science and technology, the systempromotes catering enterprises to develop in the direction of standardization.