摘要
本文分析了食品烹饪全过程中存在的安全隐患,包括食材选择与储存不当、加工操作不规范、厨房设备与环境条件欠佳以及从业人员卫生管理薄弱等问题,并针对性地提出全链条防控策略。通过建立科学的食材管理体系、规范烹饪操作流程、强化设备环境维护机制以及完善人员培训制度,为构建安全可控的烹饪环境提供理论参考。
This article analyzes the safety hazards in the entire food cooking process,including improper selection and storage of ingredients,non-standard processing operations,poor kitchen equipment and environmental conditions,and weak hygiene management of practitioners,and proposes targeted prevention and control strategies for the entire chain.By establishing a scientific food management system,standardizing cooking operation procedures,strengthening equipment and environmental maintenance mechanisms,and improving personnel training systems,it provides a theoretical reference for building a safe and controllable cooking environment.
作者
王浩
WANG Hao(Shaoxing Technician College,Shaoxing 312000)
出处
《现代食品》
2025年第13期177-179,共3页
Modern Food
关键词
食品安全
烹饪过程
应对策略
食材储存
交叉污染
卫生管理
food safety
cooking process
countermeasures
food ingredient storage
cross-contamination
hygiene management
