基于原料批次留样制度的中央厨房沙门氏菌质量防控策略研究

中图分类号：TS207.7 文献标志码：A 文章编号：1674-0270（2025）32-0036-03

Research on Salmonella Quality Control Strategies for Central Kitchens Based on the RawMaterial Batch Retention System

Abstract：With thegrowing use of centralized catering services，central kitchens playan increasingly important role infoodprocessinganddistribution.Therawmaterialbatchretentionsystemisakeymeansforcontrolling Salmonella contamination，playingakey role in aspects suchassource and contamination risk warning.This paper explains the system'scorevalue in Salmonellcontrol incentral kitchens，identifiesexisting problems，and proposes strategieson retention procedures，test data archiving，and digital managementto supportfood safety management.

KeyWords：raw material batch retention;central kitchen; Salmonella;quality control

中央厨房是集中供餐的食品加工场所，承担着大量原料预处理和半成品制作任务，是餐饮供应链中的关键节点。（剩余4082字）