探讨食品小作坊食品安全问题及措施  

Discuss on Food Safety Problems and Measures of Small Food Workshops

作　　者：张琳 ZHANG Lin(Heze City Food and Drug Inspection and Testing Research Institute,Heze 274000,China)

机构地区：[1]菏泽市食品药品检验检测研究院,山东菏泽274000

出　　处：《食品安全导刊》2025年第11期26-28,共3页China Food Safety Magazine

摘　　要：食品小作坊在食品产业中占据独特地位,以其灵活多变的运营模式和地域特色产品深受市场欢迎,然而,近年来频发的食品安全问题使得这一领域备受瞩目。本文从食品小作坊的实际运营状况切入,全面而深入地剖析了其面临的食品安全隐患问题,如添加剂滥用、微生物污染风险以及原料与生产工艺的控制难题等。针对这些核心问题,本文提出一系列具体且实用的解决措施,旨在为提升我国食品小作坊的食品安全管理水平提供科学指导,保障广大消费者的饮食健康与安全。Small food workshops occupy a unique position in the food industry,and their flexible operation mode and regional characteristic products are welcomed by the market.However,in recent years,frequent food safety problems make this field attract much attention.From the actual operation situation of small food workshops,this paper comprehensively and deeply analyzes the hidden dangers of food safety faced,such as the abuse of additives,microbial pollution risk and the control problems of raw materials and production process.In view of these core problems,this paper puts forward a series of concrete and practical solutions,aiming at providing scientific guidance for improving the food safety management level of small food workshops in China,and ensuring the food health and safety of consumers.

关 键 词：食品小作坊 食品安全 问题 措施 

分 类 号：F203[经济管理—国民经济]