食品应急储备配置比例及方法研究  

Research of the configuration proportions and methods of food emergency reserve

作　　者：赵磊[1] 彭涛[1] 李宁[1] 

机构地区：[1]中商流通生产力促进中心有限公司,北京100006

出　　处：《中国安全生产科学技术》2013年第8期166-170,共5页Journal of Safety Science and Technology

基　　金：国家"十二五"科技支撑计划(2012BAK20B01)

摘　　要：为提升食品应急储备的科学性、合理性,在总结分析食品应急储备的种类、形式与影响因素的基础上,以我国官方发布的食物与营养发展目标为依据,确定了八大类应急储备食品的基础配置比例,并提出了食品大类配置比例的修正方法,随后综合考虑生产周期、保质期、易储性和储备成本,给出实物储备和产能储备的配置方法,最后提出了单类食品实物储备模式下单品的配置原则和方法,并以单价修正为例对单品选择性修正方法进行了说明,对不断提高突发事件应急保障工作的水平,提升应对突发事件的保障能力,实现受灾群众更科学合理的饮食结构有重要意义。In order to enhance the scientific nature and rationality of the emergency food reserves, on the basis of analyzing and summarizing the types, forms and influencing factors of food emergency reserves, based on China＇ s official release of Food and Nutrition Development Goals, the basic allocation ratios of eight categories of emergency reserve food were determined, and the correction method of food categories allocation ratio was presented. Then considering the production cycle, shelf life, easy storage and reserve costs, the configuration methods of physical reserves and production capacity reserves were given. At last the configuration principles and methods of certairi types of single product physical reserves were also given, and the unit price corrected selectivity correction method for a single product was described as an example. This research can continuously improve the level of emergency protection work, and is important for strive to achieve a more scientific and reasonable diet for affected people.

关 键 词：食品 灾害事件 应急储备 实物储备 产能储备 

分 类 号：X92[环境科学与工程—安全科学]