餐飲業(yè)食物中毒危害分析及防控重點

摘 要：近年來，我國餐飲行業(yè)迅速發(fā)展，餐飲業(yè)食品安全問題一直是人們關(guān)注的重點，但在食品安全方面仍面臨不少困難和挑戰(zhàn)。本文以深圳市餐飲行業(yè)食品安全現(xiàn)狀為例，研究梳理了餐飲業(yè)常見的食物中毒風(fēng)險及原因，并針對性地提出防控重點，為我國餐飲業(yè)有效防控食品安全事故提供科學(xué)建議。

關(guān)鍵詞：餐飲；食物中毒；危害；防控

Analysis and Prevention Priorities of Food Poisoning Hazards in Catering Industry

GU Zhihua， YU Tian， XUE Qing， LIU Xiayang， WANG Ke*

（Shenzhen Institute of Standard and Technology， Shenzhen 518026， China）

Abstract： In recent years， the catering industry has developed rapidly. Food safety in catering industry has always been the focus of people’s attention， but it still faces many difficulties and challenges. Taking the current situation of food safety in the catering industry of Shenzhen as an example， this paper studies the common risks and causes of food poisoning in the catering industry， and puts forward targeted prevention and control priorities， so as to provide scientific suggestions for effective prevention and control of food safety accidents in the catering industry.

Keywords： catering; food poisoning; harm; prevention and control

食物中毒是食源性疾病的主要表現(xiàn)形式，是我國突發(fā)公共衛(wèi)生事件的類型之一，嚴(yán)重威脅人們的健康，甚至可導(dǎo)致中毒者死亡[1]。（剩余6137字）