中式烹饪中的食材选择与食品安全保障  

Food Ingredient Selection and Food Safety Assurance in Chinese Cuisine

作　　者：周文君 ZHOU Wenjun(Guizhou Railway Technician College,Guiyang 550002,China)

机构地区：[1]贵州铁路技师学院,贵州贵阳550002

出　　处：《食品安全导刊》2025年第1期33-35,共3页China Food Safety Magazine

摘　　要：中式烹饪中的食材选择与食品安全密切关联,直接影响消费者健康。本文探讨了影响食材选择和食品安全保障的关键因素,强调应优先选择添加剂和农药残留较少、新鲜且来源可靠的食材,以降低食品安全风险。同时,提出从预防、准备和应对三个阶段入手,完善食品安全风险防控措施,优化监管顶层设计,构建执法联动机制,旨在通过多层次、全方位的治理体系提升中式烹饪的食品安全保障水平。The selection of ingredients in Chinese cooking is closely related to food safety and directly affects the health of consumers.This article explores the key factors that affect the selection of ingredients and food safety,emphasizing that priority should be given to ingredients with less additives and pesticide residues,fresh and from reliable sources,in order to reduce food safety risks.At the same time,it is proposed to start from the three stages of prevention,preparation and response,improve food safety risk prevention and control measures,optimize the toplevel design of supervision,and build a law enforcement linkage mechanism,aiming to improve the food safety level of Chinese cooking through a multi-level and comprehensive governance system.

关 键 词：中式烹饪 食材选择 食品安全保障 风险管理 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS972.117[轻工技术与工程—食品科学与工程]