食品质量控制中的关键环节改进策略探讨  

Discussion on the Improvement Strategy of Key Links in Food Quality Control

作　　者：于颖 YU Ying(China Certification and Inspection Group Tianjin Co.,Ltd.,Tianjin 300456,China)

机构地区：[1]中国检验认证集团天津有限公司,天津300456

出　　处：《食品安全导刊》2024年第8期7-9,共3页China Food Safety Magazine

摘　　要：为了强化食品质量控制,保障食品安全,本文在梳理食品质量控制内涵的基础上,重点探讨了原料供应、生产过程和成品检验3个关键环节存在的问题,并从构建可追溯的供应链管理体系、优化危害分析和关键控制点计划、完善成品检验流程等方面提出了针对性的改进策略。食品企业只有从原料源头抓起,严格控制生产过程,规范成品检验流程,才能为消费者提供安全、放心的食品。In order to strengthen food quality control and ensure food safety,this article focuses on exploring the problems in the three key links of raw material supply,production process,and finished product inspection based on the connotation of food quality control.Targeted improvement strategies are proposed from the construction of a traceable supply chain management system,optimization of hazard analysis and critical control point plan,and improvement of finished product inspection process.Food companies can only provide consumers with safe and reliable food by starting from the source of raw materials,strictly controlling the production process,and standardizing the finished product inspection process.

关 键 词：食品质量控制 原料供应 生产过程 成品检验 改进策略 

分 类 号：TS207.7[轻工技术与工程—食品科学]