Assessment Of Risk Factors in The Production, Processing, Storage and Transportation of Pre-Prepared Meals

Abstract

Microbial contamination and chemical contamination are the main factors that cause food safety and quality problems in pre-prepared meals. According to the order of raw material production, processing, storage and transportation in the pre-prepared meal supply chain, this article analyzes the potential microbial risk points from the perspective of contamination pathways, lists common food contamination microorganisms and their hazards, and divides common chemical contamination according to production links, aiming to warn the executors of the corresponding processes to prevent and control potential microbial contamination and chemical hazards, so as to control the food safety risks of the pre-prepared meal industry at a macro level. Through analysis, this article found that if these measures are effectively implemented, the food safety contamination of prepared vegetable products will be significantly reduced, and product quality and market competitiveness will also be improved. Future research can focus more on building a comprehensive food safety prevention and control system in the prepared food industry to achieve healthy and sustainable development.