餐飲服務(wù)食品安全監(jiān)管風(fēng)險(xiǎn)點(diǎn)分析及建議

摘 要：近年來，國(guó)內(nèi)外食品安全事故不斷發(fā)生，特別是在餐飲服務(wù)經(jīng)營(yíng)過程中更容易發(fā)生食品安全問題，引起了消費(fèi)者和媒體的廣泛關(guān)注。本文分析了餐飲服務(wù)食品安全監(jiān)管風(fēng)險(xiǎn)點(diǎn)，并提出了日常監(jiān)督建議，以供參考。

關(guān)鍵詞：食品安全;餐飲服務(wù);風(fēng)險(xiǎn)點(diǎn);監(jiān)管

Analysis and Suggestions on Risk Points of Food Safety Supervision in Catering Service

WANG Zhaoyou1， XU Xiaorong2*， ZHENG Peng1， CHEN Yali1

（1.Market Supervision and Administration Bureau of Shuangqiao District， Chengde 067000， China; 2.Food and Drug Inspection and Testing Center of Chengde， Chengde 067000， China）

Abstract： In recent years， food safety accidents at home and abroad have occurred continuously， especially in the process of catering service operation， food safety problems are more likely to occur， which have attracted extensive attention of consumers and the media. This paper analyzes the risk points of food safety supervision in catering services， and puts forward daily supervision suggestions for reference.

Keywords： food safety; catering services; risk points; supervision

食品是人類賴以生存的物質(zhì)基礎(chǔ)。（剩余3894字）