预制菜生产过程中的食品安全隐患及其防范对策

Food Safety Hazards in the Production of Prepared Vegetables and Their Preventive Countermeasures

预制菜产业快速发展,但其生产过程中存在诸多食品安全隐患。本文在阐述预制菜定义和分类的基础上,重点分析原料农药残留超标、加工用水微生物污染以及食品添加剂使用不当等食品安全风险,提出建立原料供应商评估机制、优化水质净化与监测体系、建立食品添加剂管理制度等针对性解决方案,以期为预制菜食品安全监管提供参考,推动行业高质量发展。

The prepared vegetable industry is developing rapidly,but there are many food safety hazards in its production process.On the basis of elaborating the definition and classification of prepared vegetables,this paper focuses on analyzing food safety risks such as excessive pesticide residues in raw materials,microbial contamination in processing water and improper use of food additives,and proposes targeted solutions such as establishing a raw material supplier evaluation mechanism,optimizing water purification and monitoring system,and establishing a food additive management system.In order to provide a reference for the safety supervision of prepared vegetables and promote the high-quality development of the industry.