食用油質(zhì)量對食品安全的影響及其控制方法探討

Discuss on the Impact of Edible Oil Quality on Food Safety and Its Control Measures

ZHANG Liping （Qingdao Vocational and Technical College of Hotel Management， Qingdao 266oo0， China）

Abstract： In order to improve the level offood terminal safety and security， this paper caries out a systematic analysis of the source of oil raw materials，processing and manufacturing，storage and transportation，cooking and use，etc.，identifes typical risks and hidden dangers，sorts out common hazards，and proposes control measures such as strengthening oil access review，optimizing use specifcations，applying detection technology，and strengthening personel management in combination with the actual situation of the industry，so as to effectively reduce safety risks.This study can provide theoretical basis and practical guidance for improving the quality control mechanism of catering oils and fats and promoting the construction of food safety supervision system.

Keywords： edible oil; food safety; quality control; risk prevention

近年來“地溝油”“劣質(zhì)油”“重復使用油”等問題頻發(fā)，暴露出食用油在采購、儲運與使用環(huán)節(jié)存在的多重風險，嚴重威脅著公眾健康安全。（剩余4125字）