有机产品(食品)生产企业的质量风险控制要求  

Research on Technical Specifications of Organic Food Production and Processing

作　　者：陈宇航 CHEN Yuhang(Hainan Xinyu Nishang Entertainment Development Co.,Ltd.,Sanya 572000,China)

机构地区：[1]海南馨羽霓裳娱乐发展有限公司,海南三亚572000

出　　处：《食品安全导刊》2022年第24期47-49,共3页China Food Safety Magazine

摘　　要：近年来,人们生活水平和生活质量不断提升,对自身健康越来越重视,有机食品凭借无公害化的特点受到消费者广泛青睐。但是目前部分有机食品生产企业在产品生产方面存在质量风险问题,不能确保食品的质量符合要求,合理进行有机食品生产企业的产品质量风险控制势在必行,是维护消费者身体健康乃至生命安全的重要保障。基于此,本文分析有机食品生产企业质量风险控制的基本原则和要点,并提出质量风险控制的对策,旨在为促使有机食品生产企业产品的质量安全提供帮助。In recent years,people’s living standards and quality of life have been continuously improved,and they are paying more and more attention to their own health.Organic food is widely favored by consumers because of its pollution-free characteristics.However,at present,some organic food production enterprises have quality risks in product production,which can’t ensure that the quality of food meets the requirements.Therefore,it is imperative to reasonably control the product quality risks of organic food production enterprises.It is necessary to safeguard consumers’health and even life safety.Based on this,this paper analyzes the basic principles and key points of quality risk control of organic food production enterprises,and puts forward some suggestions and measures for quality risk control,aiming at providing help for promoting the quality and safety of products of organic food production enterprises.

关 键 词：有机食品生产 质量风险 全面研究 

分 类 号：F203[经济管理—国民经济] F426.82