餐饮菜肴制作人员操作失范安全隐患治理对策研究

中图分类号：TS972.3 文献标志码：A 文章编号：1674-0270（2026）01-0005-04

DOI ： 10.16043/j.cnki.cfs.2026.01.002

Research on Countermeasures for Addressing Safety Hazards Caused by Improper Operation of Catering Dish Preparation Personnel

GAO Weibing （Jiangsu Suqian Technician College （Suyu Secondary VocationalSchool，Jiangsu Provine），Suqian 2238Oo，China）

Abstract： The operational norms in the preparation of catering dishes arethe key to ensuring food safety，directly related tothe health of consumers，the reputation of catering enterprises，and the long-term developmentof the entire industry.According to the industry report of the China Cuisine Association，the scale of China's catering market has exceeded5 trilion yuan.The industry is developing inthe directionofchainoperation，diversification and inteligence. However，the problem of non-standard operation bydish chefs is stillcommon， which has become a stumbling block hindering the high-qualitydevelopmentof the industry.Thisarticle，inline withthe national development direction of industry-education integration，promotes solutions for the "six-dual integration"culinary talent cultivation path， providing a solid talent and institutional guarantee for the healthy and orderlydevelopment ofthecatering industry. Key Words： catering dishes; production staff; improper operation; safety hazard; governance countermeasures

随着我国居民人均收人不断提高，消费升级趋势愈发明显。（剩余5795字）