食品加工技术对食品安全的影响及规范化管理策略  

Analysis of the Impact of Modern Food Processing Technology on Food Safety and Standardized Management Strategies

作　　者：王昌伟 王晓枫 魏华 WANG Changwei;WANG Xiaofeng;WEI Hua(Aluminum Profile Material Inspection Center,Linqu County,Weifang 262600,China)

机构地区：[1]临朐县铝型材质检中心,山东潍坊262600

出　　处：《现代食品》2025年第5期76-78,共3页Modern Food

摘　　要：食品加工技术的应用对食品安全产生了深远影响,除了能够显著提升食品杀菌抑菌效果、去除食品中有害物质、延长食品保质期并保持营养成分,满足消费者对食品的多样化需求等优势外,其应用过程中也存在一些风险因素,如加工不当导致的污染风险和添加剂的滥用风险等。为加强对食品加工技术的规范化管理,本文提出了多项管理措施,包括食品原料管理、安全教育培训、规范加工流程以及加强储存与运输管理等。The application of food processing technology has had a profound impact on food safety,in addition to significantly improving the sterilization and antibacterial effect of food,removing harmful substances in food,prolonging the shelf life of food and maintain the nutritional components,and meeting the diversified needs of consumers for food,there are also some risk factors in the application process of food processing technology,such as the risk of pollution caused by improper processing and the risk of abuse of additives.In order to strengthen the standardized management of food processing technology,this paper puts forward a number of management measures,including food raw material management,safety education and training,standardized processing process,and strengthening storage and transportation management.

关 键 词：食品加工 食品安全 技术风险 规范化管理 

分 类 号：TS201[轻工技术与工程—食品科学]