三类安全评估方法在某食品工厂的安全风险评价中的应用分析  

Application Analysis of Three Kinds of Safety Assessment Methods in Safety Risk Assessment of a Food Factory

作　　者：顾文勍 GU Wenqing(Tsingtao Beer Youjia Health Drink(Shanghai)Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]青岛啤酒优家健康饮品(上海)有限公司,上海200137

出　　处：《现代食品》2022年第10期126-128,136,共4页Modern Food

摘　　要：作为我国经济结构的重要组成,国家对制造业的安全生产最为关切。为做好安全管理工作,首先需对工作区、存储区等区域进行安全风险评价。因此,本文对LEC法、危险化学品重大危险源辨识、安全检查表法3种安全风险评价方法进行简要概述,对应用对象和输出结果进行分析比较,明确了3种常用方法的优、缺点和使用局限性。As an important part of China’s economic structure,the state is most concerned about the safe production of manufacturing industry.In order to do a good job of safety management,first of all,it is necessary to evaluate the safety risk of working area,storage area and other areas.Therefore,this paper introduces three safety risk assessment methods:LEC method,identification of major hazard sources of hazardous chemicals and safety checklist method,analyzes and compares the application objects and output results;The advantages,disadvantages and limitations of the above three common methods are clarified.

关 键 词：食品厂 安全风险评价 安全检查表法 安全管理 

分 类 号：F203[经济管理—国民经济]