本书主要作为中职西餐专业的教材使用，内容主要包括食品安全基础知识、常见食品安全危害的种类及其对策措施、餐饮业食品加工过程中的食品安全操作规范、常见食物添加剂的安全与操作规范。(It is a textbook for Western Cuisine students in vocational schools, mainly covering basic knowledge of food security, categories of common food security hazards and countermeasures, food security and operation standards of food processing in catering industry, and security and operation standards of common food additives.)