摘要
本文围绕餐饮管理中的食品安全风险展开分析,从原料采购、加工制作、食品储存、餐饮环境及人员素质5个维度梳理主要风险点,并提出强化供应链管理、规范加工流程、优化储存条件、改善餐饮环境及加强人员培训等应对策略,旨在为餐饮企业构建系统化的食品安全防控体系提供理论参考,推动行业可持续发展。
This article analyzes food safety risks in catering management,sorts out the main risk points from five dimensions:raw material procurement,processing and production,food storage,catering environment and personnel quality,and proposes response strategies such as strengthening supply chain management,standardizing processing procedures,optimizing storage conditions,improving catering environment and strengthening personnel training.It aims to provide theoretical reference for catering companies to build a systematic food safety prevention and control system and promote the sustainable development of the industry.
作者
谢玉敏
XIE Yumin(Yantai Vocational College of Culture and Tourism,Yantai 264003,China)
出处
《食品安全导刊》
2025年第17期1-3,共3页
China Food Safety Magazine
关键词
餐饮管理
食品安全
风险防控
行业监管
catering management
food safety
risk prevention and control
industry supervision
