Research On The Safety Control Strategy Of Hot Food Ingredients In Chinese Airline Meals

Based on the importance of food safety to Chinese aviation hot food,the relevance of enterprise cost and profit,together with passenger experience,the paper studies the Guiyang branch of Guangzhou Nan Land Air Catering Co.Ltd,Follows up and investigates pain points in food safety control,and from this we can see the universality of the problem in the aviation food industry.First of all,through the data analysis method,the current situation of food materials' safety control for Chinese aviation hot food is comprehensively evaluated in using the data analysis method.Secondly,according to the relevant theories of food supervision and the actual situation of this company,this paper aims at making a judgment of China Southern Airlines food materials in the requirements of the unified regulations of Guangzhou Nan Land Air Catering Co.Ltd and national food sanitation standards,such as General hygienic Code for Food production of National Food Safety Standard,National Standard for Food Safety Aeronautical Food Hygiene Code,and ISO22000 Food Safety Management System.Then,we will find out the key evaluation elements in ambiguity analysis method from Civil aviation resource network and Skytrax investigation.Finally,through the HACCP(Hazard Analysis and Critical Control Point)-based walk through test method,this paper studies the safety problems of aviation food in the process of production,processing,manufacturing,preparation and consumption of aviation food,and proposes a scientific,rational and systematic approach on the part of hazard identification,evaluation and control,to provide a set of practical guiding and effective solutions for aviation food ingredients.From the company's perspective and he relevant theories of food supervision,this paper puts forward the relevant countermeasures to improve the control of food materials' safety in China Southern Airlines,for having a certain theoretical significance to the research on the development of air food material management and control.