{"title":"创新油炸快餐生产控制方案","authors":"","doi":"10.4018/978-1-7998-8197-1.ch006","DOIUrl":null,"url":null,"abstract":"In this chapter, the authors analyzed the process of fast-food production using the example of enterprises that use deep frying and produce products with a large proportion of fat. The safety indicators of fats and regulatory documents for the control of the safety of fast-food production are analyzed. For the first time, a new scheme for monitoring the safety of fast-food products has been proposed, which provides for monitoring the indicators of finished products. The standards of safety indicators at critical control points of the production process are proposed.","PeriodicalId":134494,"journal":{"name":"Advances in Medical Education, Research, and Ethics","volume":"86 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Innovative Deep-Fried Fast Food Production Control Scheme\",\"authors\":\"\",\"doi\":\"10.4018/978-1-7998-8197-1.ch006\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this chapter, the authors analyzed the process of fast-food production using the example of enterprises that use deep frying and produce products with a large proportion of fat. The safety indicators of fats and regulatory documents for the control of the safety of fast-food production are analyzed. For the first time, a new scheme for monitoring the safety of fast-food products has been proposed, which provides for monitoring the indicators of finished products. The standards of safety indicators at critical control points of the production process are proposed.\",\"PeriodicalId\":134494,\"journal\":{\"name\":\"Advances in Medical Education, Research, and Ethics\",\"volume\":\"86 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in Medical Education, Research, and Ethics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4018/978-1-7998-8197-1.ch006\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Medical Education, Research, and Ethics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4018/978-1-7998-8197-1.ch006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Innovative Deep-Fried Fast Food Production Control Scheme
In this chapter, the authors analyzed the process of fast-food production using the example of enterprises that use deep frying and produce products with a large proportion of fat. The safety indicators of fats and regulatory documents for the control of the safety of fast-food production are analyzed. For the first time, a new scheme for monitoring the safety of fast-food products has been proposed, which provides for monitoring the indicators of finished products. The standards of safety indicators at critical control points of the production process are proposed.
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