2024食品卫生安全人才发展专题研究报告.docx

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-concluded2024ChineseNewYear,thefestiveconsumptionenthusiasmamongChineseresidentshascreatedarosystartfortheconsumereconomyintheyearofthe1.oong.Severalconsumptionindicatorssignificantlyexceededthelevelsofthesameperiodin2019.Amongthem,fortheChinese5Whoregardfoodasessential,choosingtosharetheChineseNewYear'sEvedinnerandreuniondinnerwithfamilyandfriendsinhotelsorupscalerestaurantshasbecomemainstreamconsumeractivity.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,buildingasafetydefenseofdiningforeverysingleguest-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。Apieceofstalevegetablespieceofuncookedmeat,orevenadropofimpuredrinkingwater,theyallhavethepotentialtothreatenthehealthofguestsanddamagethereputationofhotelsandrestaurants.Therefore,attentiontotalentsinfoodhygieneandsafetyisanindispensabletopicinF&Bmanagement.lnthisarticle,VeryEastwillpresentyouaprofileofhygieneandsafetytalents.Fromtheperspectiveofindustrytalentdevelopmentresearching,weelucidatetheimportance,careerdevelopment,andfuturetrendsofhygieneandsafetytalents,aimingtooffervaluablereferencesandinsightsfortherelatedindustriesandeducationalinstitutionsintalentdevelopment.第一章食品卫生安全管理概述Chapter 1TheOverviewofFoodHygieneandSafetyManagement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-contamination.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。Understandandcomplywithallrelevantnationalandregionalfoodhygieneandsafetyregulations.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，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。DrawupaflowchartoffoodpreparationProcessesJdentifywherefoodsafetyandenvironmentalhealthhazardscouldoccurandwhatcanbedonetocontrolthem.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。Establishandimproveproceduresforhandlingfoodsafetycomplaints,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.Strictadherencetotheseregulationstoensurethecompany'sfoodsafetyandthecompliance.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.Proficientinidentifyingpotentialfoodsafetyrisksthroughlaboratorytesting.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