| ACKOWLEDGEMENTS | 第4-5页 |
| ABSTRACT | 第5页 |
| 摘要 | 第6-7页 |
| LIST OF ABBREVIATIONS | 第7-18页 |
| CHAPTER 1 INTRODUCTION | 第18-25页 |
| 1.1 RESEARCH BACKGROUND | 第18-19页 |
| 1.2 RESEARCH OBJECTIVE | 第19页 |
| 1.3 RESEARCH SIGNIFICANCE | 第19-21页 |
| 1.3.1 Theoretical Significance | 第19-20页 |
| 1.3.2 Practical Significance | 第20-21页 |
| 1.4 THE RESEARCH PROCESS AND METHODS OF INVESTIGATION | 第21-22页 |
| 1.4.1 Research Ideas | 第21-22页 |
| 1.4.2 Research Methodology | 第22页 |
| 1.5 THE FRAMEWORK OF THIS THESIS | 第22-25页 |
| CHAPTER 2 LITERATURE REVIEW | 第25-34页 |
| 2.1 MANAGEMENT TOOLS AND REGULATION | 第25-28页 |
| 2.1.1 Food Safety Management System | 第25-26页 |
| 2.1.2 Air Catering Food Hygiene Regulation | 第26-27页 |
| 2.1.3 GQS Global Quality System | 第27页 |
| 2.1.4 World Food Safety Guidelines | 第27-28页 |
| 2.2 RESEARCH ON AIR CATERING FOOD SAFETY MANAGEMENT AT HOME AND ABROAD | 第28-34页 |
| 2.2.1 Status of air catering food safety management | 第28-29页 |
| 2.2.2 Methods and implementation of FSMS | 第29-34页 |
| CHAPTER 3 FOOD SAFETY MANAGEMENT STATUS AND PROBLEMS OF HS COMPANY | 第34-56页 |
| 3.1 BASIC INFORMATION OF HS COMPANY | 第34-35页 |
| 3.2 OVERVIEW OF FSMS OF HS COMPANY | 第35-42页 |
| 3.2.1 Food Safety Policy and Objectives of HS Company | 第35页 |
| 3.2.2 HS’s Food Safety Management Organization Structure | 第35-38页 |
| 3.2.3 HS Food Safety Management Status | 第38-42页 |
| 3.3 PROBLEMS OF HS COMPANY’S FSMS | 第42-52页 |
| 3.3.1 Problems found after self-inspection against Air Catering Food Hygiene Regulation | 第42-47页 |
| 3.3.2 Problems found after self-inspection against World Food Safety Guidelines | 第47-52页 |
| 3.4 CLASSIFICATION OF NON-CONFORMITIES IN HS COMPANY | 第52-56页 |
| 3.4.1 Inconsistency requirements between HS and benchmark standards | 第54-55页 |
| 3.4.2 Lack of related requirements in FSMS | 第55页 |
| 3.4.3 Faulty production operation | 第55页 |
| 3.4.4 Defects in plant and equipments | 第55-56页 |
| CHAPTER 4 ANALYSIS OF HS COMPANY’S FOOD SAFETY MANAGEMENT SYSTEM | 第56-69页 |
| 4.1 ANALYSIS ON THE NON-CONFORMITIES OF HS COMPANY | 第56-62页 |
| 4.1.1 Analysis on inconsistency requirements between HS and benchmark standards | 第56页 |
| 4.1.2 Analysis on lack of related requirements in HS’s FSMS | 第56-60页 |
| 4.1.3 Analysis on faulty production operation of HS company | 第60-61页 |
| 4.1.4 Analysis on defects in plant and equipments | 第61-62页 |
| 4.2 ROOT CAUSE ANALYSIS OF SUMMARIZED NON-CONFORMITIES IN HS COMPANY | 第62-64页 |
| 4.2.1 Non-timely updating of FSMS | 第63页 |
| 4.2.2 Lack of food safety awareness and staff training among employees | 第63页 |
| 4.2.3 The maintenance of plant and equipments is not good enough | 第63-64页 |
| 4.3 RISK ASSESSMENT FOR NON-CONFORMITIES | 第64-69页 |
| 4.3.1 Evaluation method | 第64-65页 |
| 4.3.2 Assessment result | 第65-68页 |
| 4.3.3 Prioritization of non-conformities improvement | 第68-69页 |
| CHAPTER 5 IMPROVEMENT STRATEGY | 第69-77页 |
| 5.1 IMPROVEMENT STRATEGIES OF HS COMPANY | 第69-74页 |
| 5.1.1 Improvement strategy of inconsistency requirements between HS and benchmark standards | 第69-70页 |
| 5.1.2 Improvement strategies of Lack of related requirements in HS’s FSMS | 第70-72页 |
| 5.1.3 Improvement strategies of Faulty Production Operation | 第72-74页 |
| 5.2 OVERALL IMPROVEMENT STRATEGIES IN HS COMPANY | 第74-77页 |
| 5.2.1 Update FSMS documents in time | 第74页 |
| 5.2.2 Strengthen staff training and improve the awareness of food safety | 第74-76页 |
| 5.2.3 Establishment of efficient maintenance mechanism for plant and equipment | 第76-77页 |
| CHAPTER 6 CONCLUSION AND SUMMARY | 第77-78页 |
| 6.1 RESEARCH CONCLUSION | 第77页 |
| 6.2 THE SHORTAGE OF RESEARCH AND THE PROSPECT OF FUTURE RESEARCH | 第77-78页 |
| REFERENCE | 第78-80页 |
