食品烹饪过程中的污染问题及防控措施

Abstract： This article sorts out the possble biological， chemical and physical contamination problems that may occur during food cooking，and deeply analyzes the key influencing factors such asthe operation of cooking personel， 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 offood ingredients，optimizing equipment maintenance management，and scientificaly planing the cooking environment are proposed，with the aimof providing theoretical references forreducing the risk of cooking contamination and enhancing the level of food safety.

Keywords： food cooking; biological polution; chemical pollution; physical pollution; prevention and control measures

食品烹饪作为食品供应链的终端环节，直接关系到食品的最终安全性与营养价值。（剩余4368字）