Analysis and control of common biohazard in restaurant industry

The food safety issues of restaurant industry have been attached great importance by both government and consumers.The foodborne diseases still occupy the main position due to the Pathogenic bacteria pollution food caused by biohazard.Therefore, the biohazard analysis plays the key role during the process of HACCP (Hazard Analysis and Critical Control Point) construction in the restaurant industry.In this article, 3 common biohazards were analyzed of the process of HACCP construction in the restaurant industry, including bacteria (Staphylococcus aureus, salmonella, Vibrio parahemolyticus, Intestinal hemorrhagic escherichia coli O157:H7, Mononuclear cell hyperplasia liszt bacteria, Clostridium botulinum, Shigella Spp., Bacillus cereus) , viruses, parasite.Regulatory measures were proposed which provided theoretical basis in the construction of economic efficient HACCP system.