Research on the Construction of Food Safety System for Prepared Dishes in Xiangxi with Support from Local Universities

CHEN Qunqun1²，DENG Yangl （1.Xiangxi Vocational and Technical College for Nationalities， Jishou 416ooo， China; 2.Anhui Science and Technology University， Chuzhou 239oo0， China）

Abstract： With the rapid development of China's prepared dishes industry，food safety has emerged as a key challenge toitshigh-quality growth.Xiangxi，known for itsabundant local agriculturalresources，hasactively advanced the development planning of the prepared dish industry under the backdrop of rural revitalization and agricultural modernization. However，shortcomings persist in areas such as food safety standards，quality control systems，and technical support. Taking Xiangxi as an example， this paper systematicaly analyzes the current status and main problems oftheconstructionofthelocalfood standardsystemintheregion，combining thelocalagricultural product resource base，prepared dishes processng technology and food safety risks.On this basis，the technical support，standard participation and talent supply path of local universities in serving the construction of the food safety system are discussed，and optimization countermeasures such as the integrated development of“govermment， industry， academia，research and application”， the coordinated mechanism of“standard + supervision”and the education model of“industry-education integration”are proposed.The research results have important theoretical value and practical guiding significance for promoting the standardization，standardization and safety development of Xiangxi's prepared dishes industry.

Keywords： prepared dishes; food safety; Xiangxi region; local standards; university participation

近年来，随着我国城乡居民生活方式的转变和食品消费结构的升级，预制菜产业迎来了快速发展期。其凭借便捷性、标准化和可控性等特点，成为连接农业、食品工业与现代消费的重要桥梁[1-2]。据统计，我国预制菜市场规模已突破4000亿元，呈现出品类多样、场景广泛、竞争加剧的态势[3]。然而，在高速增长的同时，预制菜也暴露出产品质量参差不齐、食品安全标准滞后、供应链环节监管不足等问题[4]

湘西地区作为国家重点生态功能区和民族聚居区，拥有丰富的地理标志农产品资源和多样的传统食品加工工艺，具备发展特色预制菜的良好基础[5]。近年来，随着乡村振兴战略的深入实施，湘西土家族苗族自治州（以下简称“湘西州”）通过农业产业链延伸和农产品精深加工，逐步推动“土特产”向“产业化”转型，预制菜成为农产品增值和农民增收的新突破口[。然而，该地区在食品安全监管体系、冷链物流、产品标准、技术支撑等方面仍存在明显短板[7-8]。在此背景下，地方高校作为区域科技资源的重要供给者与人才培养基地，其在服务地方产业发展中应发挥更加主动和系统的作用。高校可依托学科优势，开展预制菜加工工艺优化、食品安全检测与质量控制技术研究，提升产业核心竞争力；同时，通过产教融合、协同育人机制，为预制菜产业输送高素质技术技能人才[。特别是在标准制定、检测认证、技术服务等环节，地方高校参与食品安全体系建设将……