2024食品卫生安全人才发展专题研究报告.docx

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1、最舌尖上的安全防线TheSafetyDefenseofDining2024食品卫生安全人才发展专题研究报告ASpecialResearchReportforFoodHygieneandSafetyTalents在刚刚结束的2024龙年春节，中国居民的节日消费热潮为龙年消费经济点亮“开门红”，多项消费指标大幅超过2019年同期水平。而这其中，对于民以食为天的中国人来说，选择在酒店或高档餐厅与亲朋好友们共享年夜饭、团圆饭，已成为主流消费活动。年味十足的装饰、盘中的佳肴、杯中的美酒，伴随着欢声笑语与周到服务，为每一位宾客打造完美的就餐体验。Duringthejust-concluded2024Chi

2、neseNewYear,thefestiveconsumptionenthusiasmamongChineseresidentshascreatedarosystartfortheconsumereconomyintheyearofthe1.oong.Severalconsumptionindicatorssignificantlyexceededthelevelsofthesameperiodin2019.Amongthem,fortheChinese5Whoregardfoodasessential,choosingtosharetheChineseNewYearsEvedinnerand

3、reuniondinnerwithfamilyandfriendsinhotelsorupscalerestaurantshasbecomemainstreamconsumeractivity.Withfestivedecorations,deliciousdishes,andfinewinesonthetable,accompaniedbylaughterandthoughtfulservice,hotelsandrestaurantswereaimingtocreateaperfectdiningexperienceforeveryguest.人们常常会想到厨师和餐饮服务这两个团体对出品质

4、量和就餐体睑的贡献和重要性。但除了这二者之外，还有一群幕后英雄，以过硬的专业技能和职业素养，为每一位就餐宾客构筑舌尖上的安全防线，他们就是食品卫生安全人才。PeopleoftenthinkofthecontributionsandimportancewhichmadeandbroughtbychefsandF&Bserverstofoodqualityanddiningexperience.However,besidesthem,thereisanothergroupofunsungheroes,who,withexcellentprofessionalskillsandethics,buil

5、dingasafetydefenseofdiningforeverysingleguest-theyarethetalentsinfoodhygieneandsafety.一片不新鲜的蔬菜，一块未烹熟的肉，甚至是一滴不洁跳的用冰?阊河土能让宾客的健康遭受威.，T胁”让旗/利濯厅的声誉遭受损失。因此，对于食品卫生安全人才的关注，是餐饮管理中必不可少的议题。本期，最佳东方将带来食品卫生安全人才画像。从行业人才发展研究视角，阐明食品卫生安全人才的重要性、职业发展现状和未来趋势，以期为相关行业和教育机构在人才培养方面提供有益的参考和借鉴。Apieceofstalevegetablespieceofun

6、cookedmeat,orevenadropofimpuredrinkingwater,theyallhavethepotentialtothreatenthehealthofguestsanddamagethereputationofhotelsandrestaurants.Therefore,attentiontotalentsinfoodhygieneandsafetyisanindispensabletopicinF&Bmanagement.lnthisarticle,VeryEastwillpresentyouaprofileofhygieneandsafetytalents.Fro

7、mtheperspectiveofindustrytalentdevelopmentresearching,weelucidatetheimportance,careerdevelopment,andfuturetrendsofhygieneandsafetytalents,aimingtooffervaluablereferencesandinsightsfortherelatedindustriesandeducationalinstitutionsintalentdevelopment.第一章食品卫生安全管理概述Chapter 1TheOverviewofFoodHygieneandSa

8、fetyManagement谈及食品卫生安全管理，最核心的几项通常被归纳为“四大c”：即清洁、烹饪、冷却(包括冷冻和解冻)和交叉污染。大多数食品卫生安全问题都属于这些类别，食品卫生安全管理计划应围绕这些原则构建。一套有效的食品卫生安全管理体系包含以下要素：Regardingthefoodhygieneandsafetymanagement,themostimportantissuestoaddressareoftenreferredtoasTheFourCs:Cleaning,Cooking,Chilling(includingfreezingandthawing)adCross-contam

9、ination.Mostaspectsoffoodsafetymanagementfallintothesecategories,andthefoodsafetymanagementprogrammeshouldbebuiltaroundtheseprinciples.Aneffectivefoodsafetymanagementsystemincludesthefollowingelements:0知悉并遵守所有相关的国家和地区食品卫生和安全规定。Understandandcomplywithallrelevantnationalandregionalfoodhygieneandsafety

10、regulations.确保所有厨房和餐厅员工以及任何与食品接触的人(如负责收货或处理食废弃物的员工)都了解食品安全问题。食品安全意识应列入入职培训和定期培训的内容中。Ensureallkitchenandrestaurantstaffandanyonecomingintocontactwithfood(e.g.staffwhooverseereceiptofgoodsorhandlefoodwaste)areawareoffoodsafetyissues.Foodsafetyawarenessshouldbepartofinductionandregulartraining.鉴别食品安全危害

11、，并记录和监控制冷和烹饪设备的温度，并按需定期维护或更换相关设备。Identifyfoodsafetyhazardsandrecordandmonitorthetemperaturesofrefrigerationandcookingequipment,witharegularmaintenanceandreplacementofequipmentbasedontheneeds.定制食品准备流程图，识别可能发生食品安全和环境卫生危害的节点并制定防控措施。DrawupaflowchartoffoodpreparationProcessesJdentifywherefoodsafetyandenv

12、ironmentalhealthhazardscouldoccurandwhatcanbedonetocontrolthem.进行定期监控和测试(采样及化验分析)，保留相关文件和记录，并根据需要采取改进措施。Conductregularmonitoringandtesting(samplingandlaboratoryanalysis),retainallrelevantdocumentsandrecords,andfollowuptheresultswithcorrectiveactionasnecessary.实施国际标准如ISO22000,将相关要求告知与食品产生接触的工作人员，并定期与

13、外部专家对食品相关场所进行审计。ImplementinternationalstandardssuchasISO22000,informingemployeescomingintocontactwithfoodaboutrelevantrequirement,aswellasundertakingregularauditswithexternalspecialistsforfood-relatedplaces.设立和改进食品安全投诉相关处理程序，保障餐饮出品质量并维护公司声誉。Establishandimproveproceduresforhandlingfoodsafetycomplaint

14、s,ensuringthequalityofF&Bproductsandmaintainingthereputationofthecompany.第二章食品卫生安全岗位胜任要素Chapter 2EssentialsfortheJobCompetencyofFoodHygieneandSafetyPositions食品安全知识与法规：深入理解食品安全法规、标准和要求，并严格遵守，确保公司食品安全合规。FoodSafetyKnowledgeandRegulations:In-depthunderstandingoffoodsafetylaws,standards,andrequirements.S

15、trictadherencetotheseregulationstoensurethecompanysfoodsafetyandthecompliance.卫生管理与风险识别：熟悉食品卫生管理流程，有管理清洁和消毒程序，并能够通过化验测试来识别潜在的食品安全风险。HygieneManagementandRiskIdentification:FamiliaritywithfoodhygienemanagementProcessesJncIudingmanagingcleanlinessanddisinfectionprocedures.Proficientinidentifyingpotenti

16、alfoodsafetyrisksthroughlaboratorytesting.设备操作与维护：能够熟练操作和维护食品卫生相关设备，确保设备正常运行，保障食品卫生质量。EquipmentOperationandMaintenance:Proficientinoperatingandmaintainingfoodsafety-relatedequipments.Ensuringtheproperfunctioningofequipmentsandguaranteeingthequalityoffoodhygiene.记录管理与报告编制：能够准确记录食品卫生管理情况，并编制相关报告，为食品安全管理提供有力支持。RecordManage