中餐食品制作中的常見(jiàn)安全問(wèn)題及其解決方案探討

Research on Common Safety Issues and Solutions in Chinese Cuisine Food Production

CAO Yan （Shaoxing Vocational Education Center （Shaoxing Technician College）， Shaoxing 3120o0， China）

Abstract： This paper systematically sorts out the potential safety hazards existing in the links of raw material procurement， processng technology， personnel management，and equipment environment in the production of Chinese cuisine. It focuses on analyzing typical problems such as excessive pesticide residues，cros-contamination risks， weak hygiene awareness of practitioners，and insuficient equipment cleaning，and puts forward targeted solutions.The aim is to provide a theoretical reference for the food safety management of Chinesecuisine and promote the standardization and sustainable development of the industry.

Keywords： Chinese cuisine; food safety; food additives; hygiene management

中餐作為我國(guó)飲食文化的瑰寶，以其豐富多樣的口味和獨(dú)特的烹飪技藝，深受國(guó)內(nèi)外消費(fèi)者喜愛(ài)。（剩余4373字）