西餐牛肉类初加工与食品安全控制分析  

Analysis of Food Safety Control in Primary Processing of Western-Style Beef

作　　者：唐敏 TANG Min(Jiangsu Suyu Secondary Vocational School,Suqian 223800,China)

机构地区：[1]江苏省宿豫中等专业学校,江苏宿迁223800

出　　处：《食品安全导刊》2023年第22期37-40,共4页China Food Safety Magazine

摘　　要：本文探讨了在牛肉初加工过程中可能遇到的食品安全问题,如微生物污染、化学物质污染、物理污染,以及交叉污染,研究了食品安全控制在牛肉初加工中的应用,并提出了相应的对策和建议,包括优化食品加工设施和设备、加强员工的食品安全培训和教育、改进食品安全管理体系,以及强化法律法规的执行,以期能够增强牛肉初加工的食品安全控制效果,进一步推动食品安全控制在牛肉初加工过程中的实践和改进。This article explores the food safety issues that may be encountered during the initial processing of beef,such as microbial contamination,chemical pollution,physical pollution,and cross contamination.It studies the application of food safety control in beef initial processing and proposes corresponding countermeasures and suggestions,including optimizing food processing facilities and equipment,strengthening employee food safety training and education,and improving the food safety management system,and strengthen the implementation of laws and regulations,in order to enhance the food safety control effect of beef initial processing,and further promote the practice and improvement of food safety control in the beef initial processing process.

关 键 词：西餐牛肉初加工 食品安全问题 微生物污染 化学物质污染 物理污染 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TS201.6[轻工技术与工程—食品科学与工程]