Pollutants　emitted　by　catering　enterprises　pose　a　significant　threat　to　the　environment　and　public　health.　In　this　study,　based　on　a　systematic　analysis　of　volatile　organic　compound　(VOC)　emission　characteristics　of　different　cuisines,　the　contribution　of　cooking　emissions　from　catering　enterprises　to　the　PM2.5　and　O3　concentrations　in　the　atmosphere　was　evaluated　using　generation　potential　calculations　and　WRF-CAMx　simulations.　The　health　exposure　risks　of　VOCs　in　kitchen　breathing　areas　and　those　of　PM2.5　and　O3　contributed　by　the　catering　enterprises　were　evaluated.　The　generation　potential　calculation　results　showed　that　the　catering　enterprises　exhibit　2.21-5.00　gO3/gVOCs　of　ozone　formation　potential　(OFP)　and　0.07-0.21　gSOA/gVOCs　of　secondary　organic　aerosol　production　potential　(SOAP).　The　WRF-CAMx　simulation　results　indicated　that　cooking　emissions　from　catering　enterprises　contribute　0.36-1.91　mu　g/m3　and　0.05-0.21　mu　g/m3　to　PM2.5　and　maximum　daily　8-h　average　(MDA8)　concentrations　of　O3.　The　health　exposure　risks　of　PM2.5　and　O3　were　higher　in　catering　enterprises　in　southern　cities　than　in　northern　cities　and　were　higher　in　urban　areas　than　in　suburban　areas.　The　average　hazardous　VOCs　(HVOCs)　concentrations　ranged　from　53　+/-　16　to　357　+/-　31　mu　g/m3　in　kitchen　breathing　areas.　Acrolein　was　the　primary　contributor　to　the　hazard　index　(HI)　of　all　VOC　species,　accounting　for　50.9%-　99.5%.　The　total　incremental　lifetime　carcinogenic　risk　(ILCR)　of　all　cuisines　exceeded　the　acceptable　thresholds　of　1.00　x　10-6.　These　findings　provide　insights　that　can　aid　in　the　formation　and　implementation　of　pollutant　mitigation　strategies　in　the　catering　industry.