北京市餐饮服务单位食品添加剂使用状况调查分析-豆柴文库

您所在位置：网站首页 / 北京市餐饮服务单位食品添加剂使用状况调查分析.docx / 文档详情

在线预览结束，喜欢就下载吧，查找使用更方便

5 金币

下载文档

/ 2

下载提示

如果您无法下载资料，请参考说明：

1、部分资料下载需要金币，请确保您的账户上有足够的金币

2、已购买过的文档，再次下载不重复扣费

3、资料包下载后请先用软件解压，在使用对应软件打开

文本预览

北京市餐饮服务单位食品添加剂使用状况调查分析
Abstract:
Withthedevelopmentofsocietyandtheimprovementofpeople'slivingstandards,peoplehavebecomemoreandmoreconcernedaboutthesafetyandhygieneoffood.Inrecentyears,theuseoffoodadditiveshasbecomeamajorissueinthecateringindustry.InordertoinvestigatethesituationoffoodadditiveuseinBeijing'scateringserviceunits,thispaperconductedasurveythroughquestionnairesandinterviewsofcateringserviceunitsinBeijing,analyzedthedataobtained,andputforwardcorrespondingsuggestionstopromotethesafetyandhealthofcateringservicesinBeijing.
Introduction:
Foodadditivesrefertosubstancesaddedtofoodtoimproveitsappearance,flavor,texture,andotherproperties.Theycanmakefoodmoredelicious,beautiful,andattractive,andalsoextenditsshelflife.However,ifnotusedproperly,foodadditiveswillhaveanegativeimpactonhumanhealth,suchascausingallergicreactions,damagingtheliverandkidney,andevencausingcancer.Inrecentyears,theuseoffoodadditiveshasbecomeamajorissueinthecateringindustry.AsoneofChina'slargestcateringmarkets,theuseoffoodadditivesinBeijing'scateringserviceunitshasattractedincreasingattention.Therefore,thissurveyaimstoinvestigatethecurrentsituationoffoodadditiveuseincateringserviceunitsinBeijing,andprovidereferencesfortherelevantdepartmentsandthecateringindustry.
Methodology:
Firstly，thestudydesignwasdeveloped,andalistofquestionswascompiledforthequestionnaire.Secondly,thesurveywasconductedinaface-to-faceinterviewmodewiththemanagersof100cateringserviceunitsinBeijing.Thirdly,thedatacollectedfromthequestionnairewereanalyzedtodeterminetheproportionofcateringserviceunitsthatusefoodadditives,thetypesoffoodadditivesused,theirquantity,andthedifferencesinusebetweendifferenttypesofcateringserviceunits.
Results:
Thesurveyshowedthat91%ofthecateringserviceunitsinBeijingusefoodadditives,andtheproportionoflarge-scalecateringserviceunitsthatusefoodadditivesishigherthanthatofsmallandmedium-sizedcateringserviceunits.Themostcommonlyusedcategoryoffoodadditivesisflavoringagents(94%),followedbypreservatives(67%),andco