烹饪过程中食品安全控制策略分析  

Analysis of Food Safety Control Strategies During Cooking Process

作　　者：张桂云 王浩 ZHANG Guiyun;WANG Hao(Shaoxing Technician Institute,Shaoxing 312000,China)

机构地区：[1]绍兴技师学院,浙江绍兴312000

出　　处：《食品安全导刊》2025年第2期1-3,共3页China Food Safety Magazine

摘　　要：为提高烹饪过程中食品安全的控制效果,本文结合当前常见的食品安全问题,对烹饪过程中的食品交叉污染、卫生环境管理、食品存储及烹饪温度控制等潜在隐患进行了探讨。烹饪过程中的食品安全问题主要源于操作不规范和管理不到位。因此,建议加强食品原料全程监管、改善厨房环境、实施有效的交叉污染防控措施,并提升从业人员的食品安全意识,以确保烹饪过程中的食品安全性。In order to improve the control effect of food safety during cooking,this article discusses the potential hidden dangers of food cross contamination,sanitary environment management,food storage and cooking temperature control during cooking,combined with the current common food safety issues.Food safety problems in the cooking process are mainly caused by irregular operations and inadequate management.Therefore,it is recommended to strengthen the supervision of food raw materials throughout the process,improve the kitchen environment,implement effective cross contamination prevention and control measures,and enhance the food safety awareness of practitioners to ensure the safety of food during the cooking process.

关 键 词：食品安全 烹饪过程 交叉污染 卫生管理 温度控制 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS972.1[轻工技术与工程—食品科学与工程]