某市預(yù)制菜食品安全監(jiān)管現(xiàn)狀及優(yōu)化路徑研究

Study on the Current Situation and Optimization Path of Food Safety Supervision ofPrepared Dishes in a City

LIU Xinmiao （North China University of Scienceand Technology， Tangshan O63ooo， China）

Abstract： As an innovative product in the food field in recent years，prepared dishes have been widely used in the market.However，the hidden dangerof microbial contaminationand the abuse of aditives in the production and transportation process pose a certain threat to people's physical health.This article focuses on the curent situation of food safety supervision in Tcity's prepared dishes，analyzes the problems of lagging production standards and gaps in testing technology，and proposes optimization paths such as dynamic standard updates and targeted investment of testing resources，in order to provide theoretical reference for the innovation of prepared dishes safety supervision system.

Keywords： prepared dishes; food safety supervision; current situation; optimized path

預(yù)制菜是指以農(nóng)副產(chǎn)品為主要原料，經(jīng)預(yù)先加工、調(diào)制、包裝等標(biāo)準(zhǔn)化工藝流程制成的即食或即熱型食品，根據(jù)加工程度可分為即配、即烹、即熱3類[1]。（剩余4424字）