食品安全风险因子研究  

A Food Safety Risk Factor Study

作　　者：简文浩 JIAN Wenhao(Guangzhou Quality Testing Institute Co.,Ltd.,Guangzhou 511447,China)

机构地区：[1]广州广检质量检测院有限公司,广东广州511447

出　　处：《食品安全导刊》2022年第21期50-53,共4页China Food Safety Magazine

摘　　要：从20世纪初食品工业萌芽以来,社会经济增长及科技进步加快,给食品工业带来了前所未有的发展,各国消费者的食品安全意识也随之提高。提升食品工业的安全监督管理能力与食品安全信息公开程度,可降低安全事件的发生概率,亦可加强食品安全的风险交流,使食品安全风险因子受到检视,各参与关系方能广泛积极地参与,达到降低风险目的,食品安全获得有效的控制。Since the beginning of the food industry in the twentieth century,due to the social and economic growth and the progress of science and technology,the food industry has brought unprecedented development,the consumers of food safety awareness has also improved.Improving the ability of the safety supervision and management of the food industry and food safety information disclosure,can reduce the probability of safety incidents,also can strengthen the risk of food safety communication,make the food safety risk factor is examined,the involved parties can widely actively participate in,to reduce the risk and obtain the effective control of food safety.

关 键 词：食品安全 风险因子 监督管理 卫生控制 

分 类 号：TS201.6[轻工技术与工程—食品科学] F203[轻工技术与工程—食品科学与工程]