守护校园“舌尖安全”：预制菜风险防控与监管机制研究

• 영문명: Safeguarding the “Food Safety” of Campus: A Study on Risk Prevention and Regulatory Mechanisms of Pre-prepared Foods
• 발행기관: YIXIN 출판사
• 저자명: 宋丽英(Song Liying)
• 간행물 정보: 『Journal of China Studies』제2권 제10호, 128~134쪽, 전체 7쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2024.10.31

국문 초록

In recent years, pre-prepared foods have gained market popularity for their convenience and affordability, but frequent food safety incidents have raised widespread public concern. In particular, the growing trend of introducing pre-prepared foods into schools has sparked doubts about quality control in their production processes. This paper analyzes the characteristics of pre-prepared foods, their potential impact on schools, and the regulatory gaps behind these issues. It further proposes recommendations for risk prevention and regulatory mechanisms, aiming to provide policy guidance to ensure the dietary safety of primary and secondary school students.

영문 초록

近年来，预制菜凭借其便捷与实惠受到市场青睐，但其食品安全问题频发，引发广泛社会关注。特别是在讨论预制菜进校园的热潮中，其加工过程中的质量控制问题备受质疑。本文从预制菜的特点、进入校园的潜在影响及其背后的监管盲点展开分析，并提出相应的风险防控与监管机制建议，旨在为保障中小学生的饮食安全提供政策参考。

목차

Ⅰ.问题的提出

Ⅱ.预制菜进入校园的影响和危害

Ⅲ.政府监管过程中存在的不足

Ⅳ.优化预制菜产业进入校园的政府监管

키워드

Pre-prepared foods School meals Food safety Regulatory mechanisms Risk prevention 预制菜 校园食品 食品安全 监管机制 风险防控