食品加工环节的安全隐患与应对策略  

Safety Hazards and Response Strategies in the Food Processing Sector

作　　者：孟晨光 MENG Chenguang(Jinxiang County Science and Technology Innovation Service Center(Garlic Science and Technology Research Center of Jinxiang County),Jinxiang 272200,China)

机构地区：[1]金乡县科技创新服务中心(金乡县大蒜科技研究中心),山东金乡272200

出　　处：《食品安全导刊》2025年第12期13-15,共3页China Food Safety Magazine

摘　　要：食品加工环节的安全问题直接关系到公众健康与社会稳定。本文系统分析了原材料、设备设施、生产环境及人员操作等环节存在的潜在风险,并提出针对性管控策略。分析认为,通过强化源头监管、完善设备维护机制、优化环境控制体系以及提升从业人员专业素养,可有效降低食品安全事故发生概率,为构建现代化食品加工安全体系提供理论参考。The safety of food processing is directly related to public health and social stability.This paper systematically analyzes the potential risks of raw materials,equipment and facilities,production environment and personnel operation,and proposes targeted control strategies.The analysis shows that the probability of food safety accidents can be effectively reduced by strengthening source supervision,improving equipment maintenance mechanism,optimizing environmental control system and improving the professional quality of employees,and provide a theoretical reference for the construction of a modern food processing safety system.

关 键 词：食品加工 安全隐患 质量控制 风险防控 

分 类 号：TS201.6[轻工技术与工程—食品科学]