餐饮业食物中毒危害分析及防控重点  

Analysis and Prevention Priorities of Food Poisoning Hazards in Catering Industry

作　　者：古志华[1] 于甜 薛晴 刘夏阳 王科[1] GU Zhihua;YU Tian;XUE Qing;LIU Xiayang;WANG Ke(Shenzhen Institute of Standard and Technology,Shenzhen 518026,China)

机构地区：[1]深圳市标准技术研究院,广东深圳518026

出　　处：《食品安全导刊》2023年第4期34-37,共4页China Food Safety Magazine

摘　　要：近年来,我国餐饮行业迅速发展,餐饮业食品安全问题一直是人们关注的重点,但在食品安全方面仍面临不少困难和挑战。本文以深圳市餐饮行业食品安全现状为例,研究梳理了餐饮业常见的食物中毒风险及原因,并针对性地提出防控重点,为我国餐饮业有效防控食品安全事故提供科学建议。In recent years, the catering industry has developed rapidly. Food safety in catering industry has always been the focus of people’s attention, but it still faces many difficulties and challenges. Taking the current situation of food safety in the catering industry of Shenzhen as an example, this paper studies the common risks and causes of food poisoning in the catering industry, and puts forward targeted prevention and control priorities, so as to provide scientific suggestions for effective prevention and control of food safety accidents in the catering industry.

关 键 词：餐饮 食物中毒 危害 防控 

分 类 号：TS207.3[轻工技术与工程—食品科学] F719.3[轻工技术与工程—食品科学与工程] F203[经济管理—产业经济]