高校食堂食品安全管理体系优化与风险防控策略研究

中图分类号：TS201.6 文献标志码：A 文章编号：1674-0270（2025）34-0001-03

Research on the Optimization of Food Safety Management Systems and Risk Prevention Strategies in University Cafeterias

LU Changlan, JIN Jie (TaishanUniversity, Tai'an271OoO, China)

Abstract: With thecontinuous expansion of the scale of universitiesandcollges andtheongoing evolution of students' consumption concepts,campus food isses safetyhas garnered significant atention fromallsectors of society.Basedon this, this paper systematicalyanalyzes the weak links in the existing management systems of universitycanteens and proposes an optimizationstrategycenteredon"Three InspectionsandThreeVerifcations"forprocurement traceability,"OpenKitchenand Transparent Stove"supervision,dynamicsampling personnel management,and aclosed-lop warning response.The aimis to establishascientificandsustainablerisk preventionframeworkacrossthredimensions: strict preventionatthesource,igorous process management,andstrictacidentcontrol.Thisstudyseeks toprovide practical insightsandtheoreticalreferencesfor improving food safety governance in universities and related regulatory authorities.

Key Words: university cafeterias; food safety; management system; risk prevention and control

随着校园规模扩张与学生消费升级，高校食堂成为了维护师生健康的民生要塞。（剩余4376字）