标准化基本方法在国内航食企业管控体系中的应用  

The Application of Standardized Basic Method in the Control System of Domestic Aviation and Food Enterprises

作　　者：杨捷 YANG Jie(China Eastern Airlines Food Investment Co.,Ltd.,Shanghai 200000,China)

机构地区：[1]东方航空食品投资有限公司,上海200000

出　　处：《食品安全导刊》2022年第36期173-176,共4页China Food Safety Magazine

摘　　要：本文通过借鉴标准化原理和其相应的基本方法理念,结合航空食品生产的实际特点,以及航食企业在逐步发展和壮大过程中在其自身管控体系建立健全方面所遇到的部分现状与瓶颈问题,提出包括在简化、统一化、系列化、通用化、组合化和模块化在内的标准化基本方法在国内航空食品生产管控体系中的应用设想,以期能通过标准化的手段来促进国内航空食品管控体系的建立健全,确保航空食品的食品安全与产品质量,并进一步助推国内民航机上服务品质的综合提升。By referring to the principle of standardization and its corresponding basic methods and concepts,combined with the actual characteristics of aviation food production,as well as the airline food enterprises in the process of gradual development and expansion of their own management and control system to establish and improve some of the current situation and bottleneck problems,the application of basic methods of standardization,including simplification,unification,serialization,generalization,combination and modularization,in the domestic aviation food production control system is proposed,in order to promote the establishment and perfection of domestic aviation food control system through standardized means,and ensure the food safety and product quality of aviation food,and further boost the domestic civil aviation in-flight service quality comprehensive improvement.

关 键 词：标准化 标准化基本方法 航空食品 管控体系 航空配餐 

分 类 号：F203[经济管理—国民经济] F273.2F562F719.3