烹饪过程对食物安全性的影响及控制策略探讨

Abstract： This article focuses on the impact of the cooking process on food safety， focusing on analyzing the risk of harmful substance generation caused by thermal processing，the hidden dangers of cros-contamination in cooking operations，and the safety loopholes caused by pretreatment and improper matching of ingredients，analyzes the mechanism of safety risks in the cooking process and proposes three optimization strategies： accurate regulation ofheat processing parameters，multi-link blocking of operationpolution，and standardization offood processing and matching. These strategies can provide scientific guidance for cooking practices，eectively reduce safety risks in the cooking process，ensure food consumption safety，andofer reference basis for theoptimizationofcooking safety practices and subsequent related research.

Keywords： cooking process; food safety; thermal processing risk; pollution control; food handling specifications

烹饪是食材转化为可食用食品的关键环节，但其过程中潜藏的安全风险直接关系到消费者健康。（剩余3987字）