食品质量安全关键控制点分析

Analysis of Key Control Points for Quality and Safety of Healthy Food

ZHU Minghual， WANG Lin1， HUANG Dongcheng²，LI Wengang'， YANG Silun1， WANG Cong1 （l.Harbin Vocational & Technical College，Harbin15oo81， China; 2.HeilongjiangDasanyuan DairyMachinery Co.，Ltd.，Harbin 15oo40， China）

Abstract： This article focuses on food qualityand safety control，analyzes the entire process from raw material procurement to product completion， deeply explores the four key links of procurement， production， packaging labeling，and storage and transportation，explores potential hazards，and proposes measures to strengthen supplychain management， promote production standardization and inteligence， strictly adhere to packaging labeling standards， and optimize storage and transportation monitoring systems.The aim is to provide theoreticaland practical guidance for ensuring food health and quality safety and cultivating core skills of innovative talents in the food industry.

Keywords： food quality; food safety; critical control point

随着公众食品健康与安全意识的不断提升和消费的不断升级，健康食品因其无污染、低化学残留、营养均衡等特性备受青睐。（剩余4972字）