幼兒園食品安全管理與營養(yǎng)質(zhì)量控制

摘 要：本文針對幼兒園食品安全管理與營養(yǎng)質(zhì)量控制的現(xiàn)狀與挑戰(zhàn)，從食品安全法規(guī)遵循、營養(yǎng)膳食設(shè)計、質(zhì)量控制流程、員工培訓(xùn)與監(jiān)督、家長參與及營養(yǎng)教育等方面，探討了全面優(yōu)化幼兒園餐飲服務(wù)的策略與實踐，旨在為兒童提供安全、營養(yǎng)均衡的飲食環(huán)境，促進其健康成長。

關(guān)鍵詞：幼兒園食品安全；營養(yǎng)質(zhì)量控制；健康飲食；兒童健康

Food Safety Management and Nutritional Quality Control in Kindergartens

DENG Xiaoyun

（Peking University Affiliated Kindergarten， Beijing 100008， China）

Abstract： This paper focuses on the current situation and challenges of food safety management and nutritional quality control in kindergartens. It explores the strategies and practices for comprehensively optimizing kindergarten catering services from the aspects of food safety regulations compliance， nutritional meal design， quality control process， employee training and supervision， parent participation and nutritional education， aiming to provide children with a safe and nutritionally balanced eating environment and promote their healthy growth.

Keywords： kindergarten food safety; nutritional quality control; healthy diet; child health

在21世紀(jì)，食品安全與營養(yǎng)健康已經(jīng)成為全球范圍內(nèi)公眾關(guān)注的焦點話題，特別是在兒童成長的黃金時期——幼兒階段，食品安全與營養(yǎng)質(zhì)量控制的重要性更是不言而喻。（剩余4643字）