食品烹调过程中常见的安全问题与预防措施

摘 要：本文梳理了食品烹调过程中的安全隐患，系统分析了原材料污染、交叉感染、器具卫生瑕疵及环境管理疏漏等问题的成因，并提出从采购源头控制、操作规范强化、器具消杀管理及环境分区优化等维度构建预防体系，旨在为提升家庭及餐饮行业食品安全管理水平提供理论参考。

Abstract： This paper sorted out the potential safety hazards in the process of food cooking， systematically analyzed the causes of raw material pollution， cross-infection， appliance hygiene defects and environmental management negligence， and proposed to construct a prevention system from the dimensions of procurement source control， strengthening operation specifications， appliance sanitizing management and environmental zoning optimization， aiming to provide a theoretical reference for improving the food safety management level of the family and catering industry.

Keywords： food cooking; food safety; raw material contamination; cross-infection; hygiene management

随着生活水平不断提高，人们在饮食方面的关注重点从单纯的吃饱转变为对品质与安全的高度重视与严苛追求。（剩余4311字）