基于风险矩阵的酱油质量安全风险评价  

Risk Assessment of Soy Sauce Quality Safety Based on Risk Matrix

作　　者：信海红[1] 王媛媛[1] 洪思慧[1] 房晓倩 王庭欣[1] 

机构地区：[1]河北大学质量技术监督学院,河北保定071000

出　　处：《中国调味品》2015年第5期46-49,56,共5页China Condiment

基　　金：河北省软科学研究计划项目(14456213D)

摘　　要：为了有效控制食品安全问题,政府对食品安全监管应基于风险,在有限的资源下控制影响食品安全的高风险因素。以酱油为例提出了基于风险矩阵和专家经验判断相结合的食品安全风险评价模型,对影响食品安全的因素实施定性与定量相结合的评价并划分风险等级,为政府实施风险应对措施提供决策依据,同时也为其他类别食品的质量安全风险因素的等级评价提供参考。In order to control the quality safety issues effectively,the high risk factors of food safety need to be controlled by the government supervision under the limited resources based on risk.This paper presents a food safety risk assessment model based on risk matrix and the experts＆#39;experience evaluation,taking soy sauce for example,the factors of food safety are valued as different risk levels and evaluated by quantitative and qualitative method, which not only provide a basis for decision-making of government to implement the countermeasures of risk,but also provide a reference for other food categories in risk factor degree assessment of quality and safety.

关 键 词：酱油 质量安全 风险矩阵 风险评价 

分 类 号：TS264.21[轻工技术与工程—发酵工程]