广东省食品生产加工小作坊风险因素分析与安全管理策略思考  

Analysis of Risk Factors and Safety Management Strategies of Small Workshops in Food Production and Processing in Guangdong Province

作　　者：温希 钟海鹰 汪廷彩 WEN Xi;ZHONG Haiying;WANG Tingcai(Guangdong Institute of Food Inspection(Guangdong Inspection Center of Wine and Spirits),Guangzhou 510000,China)

机构地区：[1]广东省食品检验所(广东省酒类检测中心),广东广州510000

出　　处：《食品安全导刊》2023年第23期26-28,共3页China Food Safety Magazine

摘　　要：广东数量众多的食品生产加工小作坊在满足饮食多样化消费需求的同时带来了食品安全风险。本文围绕广东省食品生产加工小作坊存在的微生物污染、真菌毒素污染、食品添加剂超范围超限量使用、质量指标不达标等主要风险因素,对原料、生产过程、成品控制展开分析,提出了安全管理对策,旨在防范和化解食品生产加工小作坊食品安全隐患,促进食品生产加工小作坊健康发展。The large number of small food production and processing workshops in Guangdong also bring food safety risks while meeting the diversified consumption needs of diet.This paper focuses on the main risk factors such as microbial pollution,mycotoxin pollution,excessive and limited use of food additives,and substandard quality indicators in small workshops of food production and processing in Guangdong province,analyzes the control of raw materials,production process and finished products,and puts forward safety management strategies,aiming at preventing and resolving food safety hazards in small food production and processing workshops,and promoting the healthy development of small workshops for food production and processing.

关 键 词：广东省 食品生产加工小作坊 风险因素分析 安全管理策略 

分 类 号：F203[经济管理—国民经济] F426.82