食品質(zhì)量安全關(guān)鍵控制點分析

Analysis of Key Control Points for Quality and Safety of Healthy Food

ZHU Minghual， WANG Lin1， HUANG Dongcheng2，LI Wengang'， YANG Silun1， WANG Cong1 （l.Harbin Vocational & Technical College，Harbin15oo81， China; 2.HeilongjiangDasanyuan DairyMachinery Co.，Ltd.，Harbin 15oo40， China）

Abstract： This article focuses on food qualityand safety control，analyzes the entire process from raw material procurement to product completion， deeply explores the four key links of procurement， production， packaging labeling，and storage and transportation，explores potential hazards，and proposes measures to strengthen supplychain management， promote production standardization and inteligence， strictly adhere to packaging labeling standards， and optimize storage and transportation monitoring systems.The aim is to provide theoreticaland practical guidance for ensuring food health and quality safety and cultivating core skills of innovative talents in the food industry.

Keywords： food quality; food safety; critical control point

隨著公眾食品健康與安全意識的不斷提升和消費的不斷升級，健康食品因其無污染、低化學(xué)殘留、營養(yǎng)均衡等特性備受青睞。（剩余4972字）