食品安全“日管控、周排查、月调度”工作机制的建立思考  

Research on the Establishment of a Daily Control,Weekly Investigation and Monthly Scheduling Work Mechanism for Food Safety

作　　者：李强[1] 戴岳[1] 刘鹏[1] 段敏[1] 张宏蕊 LI Qiang;DAI Yue;LIU Peng;DUAN Min;ZHANG Hongrui(Agricultural Food Standardization Research Institute,China National Institute of Standardization,Beijing 100191)

机构地区：[1]中国标准化研究院农业食品标准化研究所,北京100191

出　　处：《中国食品安全》2023年第1期22-27,共6页

摘　　要：为更好地落实《企业落实食品安全主体责任监督管理规定》,本文针对当前实施过程中食品安全风险管控清单模板化机械化、风险防控存在“两张皮”的问题,聚焦食品企业需求,基于食品安全风险防控管理体系(FSPCS)提出了食品安全“日管控、周排查、月调度”工作机制的建立建议,明确了风险管控清单制定、日管控周排查月调度工作程序等要求,希望为食品企业有效建立日管控周排查月调度工作机制、落实食品安全主体责任提供参考和借鉴。In order to better follow the Regulations on Supervision and Administration of the Implementation of Food Safety Entity's Responsibilities by Enterprises,this paper is centered on the problems of templating and mechanization of the food safety risk control list and"two skins"in risk prevention and control during the current implementation process,in view of the needs of food enterprises,based on the Food Safety Prevention and Control System(FSPCS),a daily control,weekly investigation and monthly scheduling work mechanism for food safety was proposed,clarifying the requirements for the preparation of risk control lists and the procedures for daily control,weekly investigation and monthly scheduling work.It is intended to provide reference and guidance for food enterprises to effectively establish a daily control,weekly inspection and monthly scheduling work mechanism and implement food safety entity's responsibilities.

关 键 词：食品安全主体责任 “日管控、周排查、月调度”工作机制 

分 类 号：F20[经济管理—国民经济]