食品检测流程中重点环节分析与管理实践  

Key links analysis and management practice in food inspection process

作　　者：朱琳娜[1] 周晓萍[1] 曹英华[1] 祖文川[1] 张经华[1] Zhu Linna;Zhou Xiaoping;Cao Yinghua;Zu Wenchuan;Zhang Jinghua(Beijing Center for Physical&Chemical Analysis,Beijing 100089,China)

机构地区：[1]北京市理化分析测试中心,北京100089

出　　处：《分析仪器》2020年第1期52-54,共3页Analytical Instrumentation

摘　　要：本文以食品检测实验室为研究对象,通过对食品检测流程中食品检测工作流程10个基本环节中的样品采集、样品接收、样品制备、样品流转4个重点环节进行分析,详细描述了其内在逻辑规律,突出了留痕表格化特色,从而力争保证在质量可控的条件下,提高检测工作效率。同时,对进一步提高承担流程运行工作的人员专业素质水平、加强信息化建设提出建议,从而不断提升食品检测流程的科学管理水平。By analyzing the 4 key links of sample collection,sample receiving,sample preparation and sample circulation in the 10 basic links of food testing workflow,the internal logic was introduced in detail.The characteristics of indentation tabulation were highlighted to ensure that the inspection work efficiency can be improved under the condition of quality control.Meanwhile,suggestions were proposed to further improve the professional quality level of the personnel and strengthen the information construction,by which the scientific management level of the food inspection process would be improved continuously.

关 键 词：食品 食品检测 实验室管理 质量控制 

分 类 号：TS207.3[轻工技术与工程—食品科学]