摘要
本文梳理了食品烹饪过程中可能出现的生物性、化学性及物理性污染问题,深入分析了烹饪人员操作、食材管理、设备使用及环境条件等关键影响因素,并针对性地提出强化从业人员卫生规范、完善食材检验与储存流程、优化设备维护管理及科学规划烹饪环境等防控措施,以期为降低烹饪污染风险、提升食品安全水平提供理论参考。
This article sorts out the possible biological,chemical and physical contamination problems that may occur during food cooking,and deeply analyzes the key influencing factors such as the operation of cooking personnel,food material management,equipment usage and environmental conditions.Based on this,targeted prevention and control measures such as strengthening hygiene norms for practitioners,improving the inspection and storage processes of food ingredients,optimizing equipment maintenance management,and scientifically planning the cooking environment are proposed,with the aim of providing theoretical references for reducing the risk of cooking contamination and enhancing the level of food safety.
作者
吴迪
WU Di(Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China)
出处
《食品安全导刊》
2025年第25期40-42,共3页
Food Safety Guide Magazine
关键词
食品烹饪
生物性污染
化学性污染
物理性污染
防控措施
food cooking
biological pollution
chemical pollution
physical pollution
prevention and control measures
