本文围绕烹饪过程对食物安全性的影响展开研究，重点剖析热加工引发的有害物质生成风险、烹饪操作环节的交叉污染隐患，以及食材预处理与配伍不当导致的安全漏洞，解析烹饪过程中安全风险的作用机制，并针对性提出热加工参数精准调控、操作污染多环节阻断、食材处理与配伍标准化操作三大优化策略。这些策略可为烹饪实践提供科学指引，有效降低烹饪环节安全风险，保障食品消费安全，为烹饪安全领域的实践优化与后续相关研究提供参考依据。

This article focuses on the impact of the cooking process on food safety,focusing on analyzing the risk of harmful substance generation caused by thermal processing,the hidden dangers of cross-contamination in cooking operations,and the safety loopholes caused by pretreatment and improper matching of ingredients,analyzes the mechanism of safety risks in the cooking process and proposes three optimization strategies:accurate regulation of heat processing parameters,multi-link blocking of operation pollution,and standardization of food processing and matching.These strategies can provide scientific guidance for cooking practices,effectively reduce safety risks in the cooking process,ensure food consumption safety,and offer reference basis for the optimization of cooking safety practices and subsequent related research.