风险排查防控对肉制品生产质量安全的重要性探析  

Analysis on the Importance of Risk Screening and Prevention for the Quality and Safety of Meat Products Production

作　　者：汤成正 谢芳 古志华[1] TANG Chengzheng;XIE Fang;GU Zhihua(Shenzhen Institute of Standards and Technology,Shenzhen 518003,China)

机构地区：[1]深圳市标准技术研究院,广东深圳518003

出　　处：《食品安全导刊》2023年第12期42-44,共3页China Food Safety Magazine

摘　　要：加强控制肉制品的品质,探索创新型的治理手段措施,仍然是肉类生产企业面临的重要课题。本文研究我国食品行业风险排查防控存在的问题,并提出了提升风险排查防控能力的方法,为企业及市场监管部门针对肉制品生产的质量安全风险控制提供思路;同时也为提高产品质量安全及监管效率以及肉制品行业质量提升提供参考。Strengthening the quality control of meat products and exploring innovative treatment measures are still important issues faced by meat production enterprises.This study studied the existing problems of risk screening and prevention in Chinese food industry,and proposed methods to improve the risk screening and prevention ability,so as to provide ideas for enterprises and market supervision departments to control the quality and safety risks of meat production.At the same time,it also provides reference for improving product quality,safety and supervision efficiency as well as quality improvement of meat products industry.

关 键 词：肉制品生产 质量安全 风险排查 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]