食品安全背景下食品企业工商管理创新路径研究  

Research on the Innovation Path of Industrial and CommercialManagement in Food Enterprises under the Background ofFood Safety

作　　者：杨威[1] YANG Wei(School of Foreign Languages,Nanchang Institute of Technology,Nanchang 330044,China)

机构地区：[1]南昌理工学院外国语学院,江西南昌330044

出　　处：《食品安全导刊》2023年第21期13-15,共3页China Food Safety Magazine

摘　　要：食品安全关乎国民经济发展和公众身体健康,控制食品安全事件发生风险是食品企业的当务之急。本文以食品安全为背景,以危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)理论为依据,从企业工商管理的角度出发,分析了食品企业工商管理存在的问题,阐述了食品企业关键控制环节,提出从食品安全环节优化管理措施,从而建立完善的食品安全管理体系。Food safety is related to the development of the national economy and the health of the people.It is urgent for food enterprises to control the risks of food safety incidents.This article takes food safety as the background,based on the hazard analysis and critical control point theory,and from the perspective of enterprise business management,analyzes the problems in food enterprise business management,elaborates on the key control links of food enterprises,proposes optimization management measures from the food safety link,and establishes a sound food safety management system.

关 键 词：食品安全 食品企业 工商管理 创新路径 

分 类 号：F426.82[经济管理—产业经济] F203