探究保障部隊(duì)飲食衛(wèi)生與安全的方法與措施

摘 要：新時(shí)代飲食保障人員需具備專業(yè)的飲食衛(wèi)生安全知識(shí)才能更好地完成后勤保障。本文從制度落實(shí)、人員管理、采購(gòu)安全、儲(chǔ)運(yùn)管理、加工與烹飪、炊事設(shè)備和應(yīng)急管理7個(gè)方面分析保障飲食安全與衛(wèi)生的方法與措施，探究行之有效的工作策略。

關(guān)鍵詞：飲食衛(wèi)生;安全管理;措施

Explore the Methods and Measures of Food Hygiene and Safety in the Army

GAO Xinrong

（Department of Logistics Management of Sergeant School of Armed Police， Hangzhou 310000， China）

Abstract： As a new era of food security personnel need to have professional food health and safety knowledge to better complete the logistics support.This paper analyzes the methods and measures to ensure food safety and hygiene from seven aspects of system implementation， personnel management， procurement safety， storage and transportation management， processing and cooking， cooking equipment and emergency management， and explores the effective working strategies.

Keywords： food hygiene; safety management; measures

飲食安全是部隊(duì)飲食保障最基本的要求，人員管理、制度落實(shí)、食材質(zhì)量、倉(cāng)儲(chǔ)條件、加工制作、設(shè)備管理及應(yīng)急處理等方面均能影響最終供餐的衛(wèi)生與安全，因此部隊(duì)飲食衛(wèi)生與安全管理是一項(xiàng)涉及面較廣的系統(tǒng)工作，需全面統(tǒng)籌，多管齊下。（剩余4617字）