食品质量控制的关键因素及方法分析  

Analysis of Key Factors and Methods in Food Quality Control

作　　者：周浩东 ZHOU Haodong(Guangzhou Huatang Sugar Limited Company,Guangzhou 510000,China)

机构地区：[1]广州华糖食品有限公司,广东广州510000

出　　处：《食品安全导刊》2024年第25期50-52,共3页China Food Safety Magazine

摘　　要：食品质量控制作为食品行业发展的核心内容,不仅与公众健康安全息息相关,也关系到食品行业的长久发展。因此食品企业必须高度重视食品质量,加强对食品质量控制的投入力度,对食品企业形成有效的监管,确保食品安全合规。本文主要从人员、物料、机械、环境、制度5个层面分析食品质量控制的关键因素,同时针对食品质量控制过程中所存在的实际问题提出解决方法,以此为我国食品质量控制实践工作提供一定参考。As the core of the development of the food industry,food quality is not only closely related to the health and safety of the people,but also to the long-term development of the food industry.Therefore,food enterprises must attach great importance to food quality,strengthen investment in food quality control,establish effective supervision over food enterprises,and ensure food safety and compliance.The article mainly analyzes the key factors of food quality control from five aspects:personnel,materials,machinery,environment,and system.At the same time,it proposes food quality control methods to address the practical problems in the food quality control process,providing a certain reference for China’s food quality control practice.

关 键 词：食品质量 关键因素 控制方法 

分 类 号：TS207.7[轻工技术与工程—食品科学] F203[轻工技术与工程—食品科学与工程]