Key Points Analysis of Food Safety Control During Cooking Process
As a key link in food processing,the level of safety control in the cooking process directly affects the quality of dishes and consumer health.This article analyzes the current food safety issues in the catering industry,including microbial contamination,chemical contamination,physical hazards,temperature and time control during thermal processing,cross contamination of raw and cooked ingredients,and the use of food additives.Solutions are proposed,such as standardizing thermal processing parameters,strictly distinguishing between raw and cooked operating areas,and regulating the dosage of additives,we aim to effectively improve the level of food safety control during the cooking process,safeguard consumer rights,and promote the sustainable and healthy development of the catering industry.
NETL
NSTL
万方数据
