烹饪过程中食品安全控制的关键点分析与管理策略  

Key Points Analysis and Management Strategy of Food Safety Control in Cooking Process

作　　者：熊增福 杨保强 张琪民 郭玉娇 XIONG Zengfu;YANG Baoqiang;ZHANG Qimin;GUO Yujiao(Xining Urban Vocational&Technical College,Xining 810000,China)

机构地区：[1]西宁城市职业技术学院,青海西宁810000

出　　处：《食品安全导刊》2024年第15期16-18,共3页China Food Safety Magazine

摘　　要：烹饪过程中的食品安全控制是餐饮服务业成功的关键因素之一,其直接关系到公众健康以及企业的生存与发展。面对日益严格的食品安全法规和消费者对高质量食品的需求,餐饮行业必须采取有效措施,从源头上确保食品安全。本文阐述烹饪过程中食品安全的重要性,分析烹饪过程中食品安全控制的关键点,提出烹饪过程中食品安全控制的管理策略,旨在确保消费者可以享受到安全、健康的食品。Food safety control in the cooking process is one of the key factors for the success of the catering service industry,which is directly related to public health and the survival and development of enterprises.In the face of increasingly stringent food safety regulations and consumers’ demand for high-quality food,the catering industry must take effective measures to ensure food safety from the source.This paper expounds the importance of food safety in the cooking process,analyzes the key points of food safety control in the cooking process,and puts forward the management strategy of food safety control in the cooking process,aiming at ensuring that consumers can enjoy safe and healthy food.

关 键 词：食品安全 烹饪 控制管理 

分 类 号：TS201.6[轻工技术与工程—食品科学]