《食品安全国家标准 发酵酒及其配制酒》(GB 2758-2012)跟踪评价分析及建议  

Evaluation Analysis and Suggestions of “National Standard for Food Safety Fermentation Wine and Its Preparation”(GB 2758-2012)

作　　者：镇银 陈晓东[1] 沈洁[1] 张卫兵[2] 黄建萍[2] Zhen Yin;Chen Xiaodong;Shen Jie;Zhang Weibing;Huang Jianping(Nantong Health Supervision Institute,Jiangsu Nantong 226000;Center for Disease Control and Prevention in Nantong, Jiangsu Nantong 226000)

机构地区：[1]南通市卫生监督所,江苏南通226006 [2]南通市疾病预防控制中心,江苏南通226006

出　　处：《中国卫生监督杂志》2019年第1期49-52,共4页Chinese Journal of Health Inspection

摘　　要：目的通过开展《食品安全国家标准发酵酒及其配制酒》(GB2758-2012)跟踪评价,了解《标准》执行情况,为《标准》的修订提供依据。方法采用问卷调查、现场调查、指标验证、专家咨询等方式。结果调查对象对《标准》的知晓率为95%,收到修订意见或建议69条,经抽检产品合格率为100%。结论强化标准管理业务培训,加大标准宣贯力度,提高中小企业人员运用标准的能力,建议对《标准》的定义、标签等进行修订。Objective Through the follow-up evaluation of the“National Standard for Food Safety Fermentation Wine and its Preparation Wine”(GB 2758-2012)(hereinafter referred to as“the Standard”),we understand the implementation of the“Standard”and provide a basis for the revision of the Standard. Methods Adopt questionnaire survey,field investigation,Index verification,expert consultation,etc. Results The respondents'awareness rate of the Standard is 95%, 69 amendments or suggestions are received, and the qualified rate of the sample products is 100%. Conclusions We will step up training of standards management, step up efforts to publicize standards, improve the ability of personnel in small and medium-sized enterprises to apply standards, and propose amendments to the definitions and labels of the Standards.

关 键 词：食品安全国家标准 发酵酒 配制酒 跟踪评价 修订 

分 类 号：R155[医药卫生—营养与食品卫生学]