影響餐飲行業(yè)食品營養(yǎng)安全的關(guān)鍵因素分析

摘 要：本文闡述餐飲行業(yè)食品的主要類別及特點、食品營養(yǎng)學(xué)的基本概念與評價指標(biāo)，分析影響餐飲行業(yè)食品營養(yǎng)安全的關(guān)鍵因素，并提出提升餐飲行業(yè)食品營養(yǎng)安全的對策，以提高餐飲業(yè)食品營養(yǎng)安全水平。

關(guān)鍵詞：食品營養(yǎng)安全；原材料質(zhì)量；加工工藝；微生物污染

Analysis of Key Factors Affecting Food Nutritional Safety in the Catering Industry

WEI Hushen， ZHU Yuanning， WANG Xiaohuan

（Ji’an College， Ji’an 343000， China）

Abstract： This paper describes the main categories and characteristics of food in the catering industry， basic concepts and evaluation indicators of food nutrition， analyzes the key factors affecting food nutrition safety in the catering industry， and puts forward countermeasures to improve food nutrition safety in the catering industry， so as to improve the level of food nutrition safety in the catering industry.

Keywords： food nutrition safety; raw material quality; processing technology; microbial contamination

隨著我國經(jīng)濟(jì)的快速發(fā)展和人們生活水平的不斷提高，餐飲行業(yè)呈現(xiàn)出蓬勃發(fā)展的態(tài)勢。（剩余4416字）