浅析食源性疾病控制与餐饮食品安全管理  

Analysis of Foodborne Disease Control and Catering Food Safety Management

作　　者：张玲 ZHANG Ling(High-Tech Zone Health Center,Zi bo Health Commission,Zibo 255000,China)

机构地区：[1]淄博市卫生健康委员会高新区卫生健康事业中心,山东淄博255000

出　　处：《食品安全导刊》2023年第9期31-33,共3页China Food Safety Magazine

摘　　要：食源性疾病是由食用携带致病元素的食物引起的,对人体危害极大,成为目前我国高度关注的公共卫生问题之一。在控制食源性疾病的过程中,从源头着手加强餐饮食品安全管理工作,在推动餐饮行业可持续发展的同时,对于构建和谐社会有着非常重要的现实作用。Foodborne diseases are caused by the consumption of food carrying disease-causing elements,which are extremely harmful to human beings and have become one of the public health issues of great concern in China.In the process of controlling food-borne diseases,strengthening food safety management in restaurants from the source has a very important practical role in building a harmonious society while promoting the sustainable development of the restaurant industry.

关 键 词：食源性疾病 疾病控制 餐饮食品 食品管理 

分 类 号：R155.3[医药卫生—营养与食品卫生学] F426.82[医药卫生—公共卫生与预防医学] F719.3[经济管理—产业经济] F203