ODM模式下的食品质量管控探讨  

Discussion on Food Quality Control Under ODM Mode

作　　者：黄高科 罗小荣 孙环环 肖志强 HUANG Gaoke;LUO Xiaorong;SUN Huanhuan;XIAO Zhiqiang(Jiangzhong Pharmaceutical Co.,Ltd.,Nanchang 330004,China)

机构地区：[1]江中药业股份有限公司,江西南昌330004

出　　处：《现代食品》2022年第22期51-53,共3页Modern Food

摘　　要：近年来,随着市场的发展需求,越来越多的食品通过原始设计制造商(Original Design Manufacturer,ODM)模式进行生产销售。ODM模式的优势在于整合品牌所有者和ODM制造商的业务优势、技术优势和品牌优势等,但同时也给产品质量控制带来了挑战。本文主要从ODM制造商选择、批量生产控制、上市后管理等3个阶段对食品的全生命周期质量管控进行分析探讨,为食品行业的ODM产品质量管控提供借鉴。In recent years,with the development of the market demand,more and more food production and sales through ODM mode.The advantages of ODM model lie in the integration of business advantages and technical advantages of brand owners and ODM manufacturers,but it also brings challenges to product quality control.This paper mainly analyzes and discusses the whole life cycle quality control of food from three stages,including ODM manufacturer selection,mass production control and post-marketing management,so as to provide reference for ODM product quality control in the food industry.

关 键 词：原始设计制造商 食品 质量管控 

分 类 号：TS207.7[轻工技术与工程—食品科学]