不同食品生产经营环节的风险隐患及防控策略探析  

Analysis of Risk Hazards and Prevention Strategies in Different Food Production and Operation Processes

作　　者：张莉 刘倩 ZHANG Li;LIU Qian(Guizhou Provincial Institute of Food Inspection and Testing,Guiyang 550000,China)

机构地区：[1]贵州省食品检验检测院,贵州贵阳550000

出　　处：《食品安全导刊》2025年第10期99-102,共4页China Food Safety Magazine

摘　　要：在当今复杂的食品产业体系中,食品从农田到餐桌历经漫长过程,从食品生产、食品销售到餐饮环节,每一环都紧密衔接,共同构成食品安全防线。然而,频发的食品安全事件暴露出各环节管理存在的漏洞。本文分别从食品生产、食品销售及餐饮环节分析了当前存在的主要风险隐患,并提出防控策略,以期构建全方位、多层次的食品安全保障体系,形成从农田到餐桌的全程安全保障链,让消费者吃得放心。In today’s complex food industry system,food goes through a long process from farm to table,with each link tightly connected,from food production and sales to the catering sector,collectively building a food safety defense line.However,frequent food safety incidents expose the management loopholes in each link.This article analyzes the main risks and hidden dangers currently existing in food production,food sales,and the catering sector,and proposes prevention and control strategies,aiming to build a comprehensive and multi-level food safety guarantee system,forming a full-process safety guarantee chain from farm to table,allowing consumers to eat with peace of mind.

关 键 词：食品安全 生产经营主体 风险隐患 

分 类 号：F20[经济管理—国民经济]