烹饪过程对食物安全性的影响及控制策略探讨

Discussion on the Impact of Cooking Process on Food Safety and Control Strategies

烹饪作为食品加工的核心环节,对食物的安全性、营养性和感官品质具有直接影响。烹饪过程中存在的温度控制不当、交叉污染、添加剂滥用及卫生问题,对食品安全构成重大威胁。本文系统分析了烹饪过程中影响食物安全性的关键因素,针对热加工温度与时间控制、生熟操作分区、食品添加剂使用规范及烹饪器具与环境卫生管理提出了科学的控制策略,旨在优化烹饪工艺流程,提高食品安全性。

As the core link of food processing,cooking has a direct impact on the safety,nutrition and sensory quality of food.Improper temperature control,cross contamination,abuse of additives and hygiene problems in the cooking process pose a major threat to food safety.This paper systematically analyzes the key factors affecting food safety in the cooking process,and proposes scientific control strategies for thermal processing temperature and time control,raw and cooked operation division,food additive use specifications,and cooking utensils and environmental hygiene management,aiming to optimize the cooking process and improve food safety.