目的通过对凉菜的深刻剖析,加深对凉菜的认识,提高凉菜合格率和减少食物中毒的发生。方法引用相关法律法规和大量学者研究结果进行分析论证。结果凉菜的合格率受凉菜种类、制作工艺、生产经营环境等因素影响。结论凉菜微生物污染原因很多,提高凉菜合格率,应采取多种有效预防措施。 Objective Through the profound analysis of cold dish, deepen the understanding of cold dish, improve the pass rate of cold dishes and reduce the incidence of food poisoning. Methods Reference to relevant laws and regulations and a large number of scholars to analyze the results of research. The results of cold dish pass rate by the type of cold dish, production technology, production and management environment and other factors. Conclusion There are many reasons for the contamination of cold dish microorganisms, improve the pass rate of cold dishes, should take a variety of effective preventive measures.