浅谈第三方食品实验室团队建设与管理  

Discussion on construction and management of the third-party food laboratory team

作　　者：伍玲燕[1] 黄启红[1] 黄璇莹[1] 邴喆[1] 熊娟[1] 陈敏儿[1] 

机构地区：[1]中国广州分析测试中心,广东省测试分析研究所,广州510070

出　　处：《食品安全质量检测学报》2017年第1期304-307,共4页Journal of Food Safety and Quality

基　　金：广东省省级科技计划项目(粤科规财字[2014]208号,2013B091604003,2014B070705001)~~

摘　　要：本文以中国广州分析测试中心食品实验室为例,阐述该食品实验室目前团队格局弊端,借鉴国内外及高校等先进的第三方食品实验室在建设和规划上的成功案例,提出实验室建设方面的两点建议,以及在此基础上在实验室日常管理、安全管理、人员组织形式管理、生物安全防护等方面提出几点建议和对策,大力推荐实验室推行HACCP制,希望为第三方食品实验室在发展管理模式上从团队建设规划和实验室管理方面提供一定的参考价值,以进一步提高实验质量和充分发掘实验室潜在能力。Taking the food laboratory of the China National Analytical Center, Guangzhou as an example, this paper elaborated the drawbacks of the current team structure in the food laboratory and put forward two suggestions for the laboratory construction by drawing on the successful cases of advanced third-party food laboratories of colleges and universities, and domestic and overseas. On this basis, this paper put forward some suggestions and countermeasures for laboratory daily management, safety management, personnel, organization management, biological safety protection, etc and recommended laboratory to implement HACCP system strongly, which provided a certain reference value for third-party food laboratory in development management mode from team building and planning and laboratory management, in order to further improve the quality of the experiment and fully explore potential ability of laboratory.

关 键 词：第三方 食品实验室 团队规划建设 

分 类 号：TS201.6[轻工技术与工程—食品科学]