餐飲管理中的食品安全風(fēng)險(xiǎn)與應(yīng)對(duì)策略研究

Research on Food SafetyRisks and Countermeasures in Catering Management

XIE Yumin

（Yantai Vocational College of Culture and Tourism， Yantai 264oo3， China）

Abstract： This article analyzes food safety risks incatering management，sorts out the main risk points from five dimensions： raw material procurement， processing and production，food storage，catering environment and personnel quality， and proposes response strategies such as strengthening supply chain management， standardizing processing procedures，optimizing storage conditions，improving catering environment and strengthening personnel training. It aims to provide theoretical reference for catering companies to build a systematic food safety prevention and control system and promote the sustainable development of the industry.

Keywords： catering management; food safety; risk prevention and control; industry supervision

食品安全是餐飲行業(yè)健康發(fā)展的生命線，直接關(guān)系到消費(fèi)者的身體健康與企業(yè)的信譽(yù)。（剩余4451字）