餐饮食品安全与操作规范
定价：￥42.00
作者： 尚彬
出版时间：2026-06
出版社：电子工业出版社
- 电子工业出版社
- 9787121525629
- 1-2
- 16开
- 2026-06
- 243
- 旅游大类
- 餐饮类
- 旅游
- 中职
内容简介
本教材适用于中等职业学校学生，可作为职业院校餐饮类专业教材，同时可作为餐饮从业人员的岗前培训与在岗提升教材。本书围绕餐饮业食品安全核心需求，系统地整合了餐饮业食品安全全链条的关键知识与操作要求，主要内容包括餐饮食品安全基础知识、风险因素识别及预防、操作规范与安全管理流程等。本书每个核心任务均有案例导入，以真实典型案例开篇，通过场景化呈现引发读者思考；在知识储备后，结合案例深入剖析违规根源、风险关联与整改措施，使标准规范与实际工作紧密结合，帮助读者快速理解知识点的应用场景，强化问题解决能力。
目录
模块一 餐饮业食品安全概论 ··········································································· 001
任务一 认识食品安全 ·············································································· 002
任务二 食品安全的重要性 ········································································ 005
任务三 食品安全发展进程 ········································································ 009
任务四 我国有关食品安全的法律法规 ·························································· 013
模块二 影响餐饮业食品安全的因素 ··································································· 027
任务一 认识食物中毒 ·············································································· 028
任务二 食品生物性危害及预防 ··································································· 033
任务三 食品物理性危害及预防 ··································································· 047
任务四 食品化学性危害及预防 ··································································· 053
任务五 新时代下新原料、新工艺对食品安全的影响 ········································ 057
模块三 餐饮服务场所的食品安全要求 ································································ 061
任务一 餐饮服务场所选址和布局的食品安全要求 ··········································· 062
任务二 餐饮服务场所设施的食品安全要求 ···················································· 065
任务三 餐饮服务场所设备的食品安全要求 ···················································· 072
模块四 餐饮业从业人员的食品安全要求与操作规范 ·············································· 076
任务一 餐饮从业人员的健康管理 ································································ 077
任务二 餐饮从业人员的卫生要求与操作规范 ················································· 080
模块五 餐饮业食品加工环节的食品安全与操作规范 ·············································· 090
任务一 餐饮业原料采购环节的食品安全与操作规范 ········································ 091
任务二 餐饮业原料存储环节的食品安全与操作规范 ········································ 097
V I
任务三 餐饮业原料初加工及切配环节的食品安全与操作规范 ···························· 103
任务四 餐饮业烹调环节的食品安全与操作规范 ·············································· 113
模块六 餐饮业食品配送环节的食品安全与操作规范 ·············································· 121
任务一 餐饮业食品配送环节的食品安全与操作规范 ········································ 122
任务二 中央厨房食品包装及配送环节的食品安全与操作规范 ···························· 128
任务三 外卖食品包装及配送环节的食品安全与操作规范 ·································· 135
模块七 餐用具及废弃物卫生操作规范 ································································ 146
任务一 餐用具清洗、消毒环节的操作规范 ···················································· 147
任务二 餐饮业废弃物处置环节的要求与操作规范 ··········································· 153
任务一 认识食品安全 ·············································································· 002
任务二 食品安全的重要性 ········································································ 005
任务三 食品安全发展进程 ········································································ 009
任务四 我国有关食品安全的法律法规 ·························································· 013
模块二 影响餐饮业食品安全的因素 ··································································· 027
任务一 认识食物中毒 ·············································································· 028
任务二 食品生物性危害及预防 ··································································· 033
任务三 食品物理性危害及预防 ··································································· 047
任务四 食品化学性危害及预防 ··································································· 053
任务五 新时代下新原料、新工艺对食品安全的影响 ········································ 057
模块三 餐饮服务场所的食品安全要求 ································································ 061
任务一 餐饮服务场所选址和布局的食品安全要求 ··········································· 062
任务二 餐饮服务场所设施的食品安全要求 ···················································· 065
任务三 餐饮服务场所设备的食品安全要求 ···················································· 072
模块四 餐饮业从业人员的食品安全要求与操作规范 ·············································· 076
任务一 餐饮从业人员的健康管理 ································································ 077
任务二 餐饮从业人员的卫生要求与操作规范 ················································· 080
模块五 餐饮业食品加工环节的食品安全与操作规范 ·············································· 090
任务一 餐饮业原料采购环节的食品安全与操作规范 ········································ 091
任务二 餐饮业原料存储环节的食品安全与操作规范 ········································ 097
V I
任务三 餐饮业原料初加工及切配环节的食品安全与操作规范 ···························· 103
任务四 餐饮业烹调环节的食品安全与操作规范 ·············································· 113
模块六 餐饮业食品配送环节的食品安全与操作规范 ·············································· 121
任务一 餐饮业食品配送环节的食品安全与操作规范 ········································ 122
任务二 中央厨房食品包装及配送环节的食品安全与操作规范 ···························· 128
任务三 外卖食品包装及配送环节的食品安全与操作规范 ·································· 135
模块七 餐用具及废弃物卫生操作规范 ································································ 146
任务一 餐用具清洗、消毒环节的操作规范 ···················································· 147
任务二 餐饮业废弃物处置环节的要求与操作规范 ··········································· 153
