食品质量标准体系构建要素与框架设计研究  

Research on Elements and Frame Design of Food Quality Standards System

作　　者：刘文[1] 戴岳[1] 袁姗姗 李强[1] 刘鹏[1] 段敏[1] 年益莹 LIU Wen;DAI Yue;YUAN Shan-shan;LI Qiang;LIU Peng;DUAN Min;NIAN Yi-ying(Sub-institute of Agriculture and Food Standardization,China National Institute of Standardization)

机构地区：[1]中国标准化研究院农业食品标准化研究所

出　　处：《标准科学》2022年第5期76-81,共6页Standard Science

基　　金：国家市场监督管理总局标准技术管理专项项目“食品质量标准体系建设和重要标准确定方法研究”研究成果。

摘　　要：本文从食品的质量特性和质量过程活动方面进行了深入和创新性研究,阐述了食品质量标准的内涵、外延以及食品质量标准的重要作用;分析了国际相关组织和国内外有关食品质量标准的现状以及食品行业对食品质量标准的实际需求,从过程活动(过程环节、质量活动)、产品类别和标准类别(标准类型、标准层次、标准适用范围)等3个维度6个方面,研究确定了食品质量标准体系的结构要素,优化构建了食品质量标准体系框架,并为推进我国食品质量标准体系建设提出了建议。This paper conducts in-depth and innovative research on food quality characteristics and quality process activities. Specifically, the paper first expounds on the food quality standards and their importance and extensions.Then, the paper analyzes the current state of organizational, domestic, and foreign food quality standards and their actual demands from three dimensions(and six aspects), namely,(1) process activities(i.e., process links and quality activities),(2) product categories, and(3) standard categories(i.e., standard types, standard levels, and the scope of standard application). Finally, the paper determines the structural elements of the food quality standard system, optimizes and constructs the frame of the food quality standard system, and proposes suggestions to facilitate the construction of China’s food quality standard system.

关 键 词：食品质量 标准体系 结构要素 体系框架 

分 类 号：F203[经济管理—国民经济] TS207.7[轻工技术与工程—食品科学]