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鲜切果蔬具有营养丰富、食用方便的特点，它的出现为人们提供了较大方便。本文以鲜切果蔬的加工与质量安全控制为探讨主题，针对当前鲜切果蔬的加工生产情况，概述原料的选择、切割与修整方法、以及清洗与沥干工艺，从化学污染、物理性污染以及生物污染等三方面分析其存在的主要质量安全问题，并提出提高原材料种植管理水平、优化生产加工管理等有效的控制措施。“,”Fresh-cut fruits and vegetables are nutritious and convenient to eat. Its appearance provides people with greaterrnconvenience. This article takes the processing and quality and safety control of fresh-cut fruits and vegetables as the topic of discussion.rnAiming at the current processing and production conditions of fresh-cut fruits and vegetables, this article outlines the selection ofrnraw materials, cutting and trimming methods, and cleaning and draining processes, from chemical pollution, physical pollution andrnBiological pollution and other three aspects analyze its main quality and safety problems, and propose effective control measures such asrnimproving the management of raw material planting and optimizing production and processing management.