The Food Safety Regulations Infiltrate the Thinking and Practice of the Cold Food Teaching in the Course of Health and Diet Therapy
- https://doi.org/10.2991/iced-18.2018.7How to use a DOI?
- cold dishes, food safety risks, food safety regulations, product standards, responsible persons
Starting with the ‘People's Republic of China Food Safety Law’ that was issued and implemented in 2009, combining the actual situation of the ‘Cooking Practice’ curriculum in the ‘Health and Diet Therapy’ course, we analyzed the latent food safety risks in the processing and operation of various types of cold dishes, and elaborated The knowledge system to control these risks, the laws, norms, standards, and inspection methods that should be followed. This article also shows the basic methods for establishing new recipes and new techniques for cold dishes with a low degree of risk, aiming to make cooking practitioners have a clear responsibility for food safety awareness.
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Yun-Sheng Jiang AU - Yu-Chen Han AU - Zi-Bin Shi AU - Qin-Yi Zhou PY - 2018/11 DA - 2018/11 TI - The Food Safety Regulations Infiltrate the Thinking and Practice of the Cold Food Teaching in the Course of Health and Diet Therapy BT - Proceedings of the 3rd Annual International Conference on Education and Development (ICED 2018) PB - Atlantis Press SP - 43 EP - 48 SN - 2352-5398 UR - https://doi.org/10.2991/iced-18.2018.7 DO - https://doi.org/10.2991/iced-18.2018.7 ID - Jiang2018/11 ER -