疾控机构食品理化检验实验室安全和质量风险识别与控制  

Safety and quality risks identification and control of food physicochemical inspection laboratory in Center for Disease Prevention and Control

作　　者：王正[1] 赵榕[1] 罗仁才[1] 沙博郁[1] 穆效群[1] WANG Zheng;ZHAO Rong;LUO Ren-cai;SHA Bo-yu;MU Xiao-qun(Beijing Center for Disease Prevention and Control/Beijing Research Center for Preventive Medicine,Beijing 100013,China)

机构地区：[1]北京市疾病预防控制中心/北京市预防医学研究中心,100013

出　　处：《首都公共卫生》2021年第2期108-110,共3页Capital Journal of Public Health

摘　　要：疾控机构食品理化检验实验室的日常管理要求和质量控制目标随发展进程需要持续提高并完善。应用风险管理技术已经成为实验室管理的最新国际规范和准则,是疾控机构检验实验室管理的新发展方向。在食品理化检验实验室管理工作中运用此项技术,从实验室管理要素“人、机、料、法、环”五方面识别食品理化检验实验室的安全和质量风险来源,采取针对性的预防及控制措施,尽可能减少检测过程安全隐患和检测质量问题的产生,有效维持食品理化检验实验室的安全状态,保证检测结果的准确度和可靠性,提升理化检验实验室的管理总体实效和质量体系综合水准。The daily management requirements and quality control objective of the food physical and chemical testing laboratories of the Centers for Disease Prevention and Control(CDC)should be continuously improved and perfected along with the development process.The application of risk management technology has become the latest international norms and guidelines for laboratory management,and it is the new development direction of testing laboratory management in CDC.The techniques were applied to the management of the food physical and chemical testing laboratory,to identify the safety and quality risks of food physical and chemical inspection laboratories from five aspects of laboratory management elements:human,machine,material,methods and environment.By taking targeted prevention and control measures to reduce safety risks and quality problems in the testing process as much as possible,effectively maintain the safety state of food physical and chemical testing laboratories,ensure the accuracy and reliability of testing result,and improve the overall effectiveness of laboratory management and the comprehensive quality system.

关 键 词：实验室 安全和质量 食品 理化检验 风险识别与控制 

分 类 号：R197.2[医药卫生—卫生事业管理]