疫情下进口冷链食品安全及从业人员感染防控管理  

Management of Imported Cold-Chain Foods Safety and Personnel Infection Prevention and Control under COVID-19 Pandemic

作　　者：尉静茹 刘增然[1] YU Jingru;LIU Zengran(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《食品工业》2022年第7期259-263,共5页The Food Industry

基　　金：石家庄市科学技术研究与发展计划项目(201170321A);河北经贸大学在读研究生创新能力培养资助项目(XYCX202210)。

摘　　要：新冠肺炎疫情发生以来,我国多次在进口冷链食品或食品包装材料上检出新型冠状病毒。进口冷链食品再加工企业多为人员密集的低温封闭环境,存在较大的新型冠状病毒传播风险。针对新型冠状病毒感染和食品携带,基于HACCP原理和PDCA管理理论,对进口冷链食品供应链各环节进行传播感染分析,构建进口冷链食品、从业人员和环境协同安全的管理体系。研究有助于从源头上确保冷链食品从业人员安全,降低新型冠状病毒通过冷链食品传播风险。Since the COVID-19 outbreak, China had repeatedly identified COVID-19 from imported cold-chain foods or the packaging. Most imported cold-chain food processing companies with enclosed low-temperature environment were laborintensive and present great risk of novel Coronavirus spread. The food transmission and personal infection in the imported cold-chain food supply chains were analyzed and the management system for ensuring the synergic safety of imported coldchain foods, personnel and the environment based on HACCP principle and PDCA management theory were established.This research could contribute to ensure the safety of cold-chain food sector workers and reduce the risk of novel Coronavirus transmission through cold-chain foods.

关 键 词：进口冷链食品 新型冠状病毒 防控 管理 

分 类 号：TS201.6[轻工技术与工程—食品科学]