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作 者:张洁茹 ZHANG Jieru(Wuhan Institute of Product Quality Supervision and Inspection,Wuhan 430000,China)
机构地区:[1]武汉产品质量监督检验所,湖北武汉430000
出 处:《食品安全导刊》2024年第29期34-37,共4页China Food Safety Magazine
摘 要:食品安全管理是保障食品质量和消费者健康的核心环节。本文以食品安全管理为研究对象,分析了当前存在的食品安全意识不强、监督管理不到位、追溯机制不完善、职责权限不明确和风险评估体系不完善等食品安全问题。针对这些问题,提出了定期开展专业培训、强化食品安全监督管理、健全食品安全溯源机制、明确各部门职责权限和完善风险评估体系的措施,旨在提升食品安全管理水平,确保食品从生产到销售的全程安全。Food safety management is the core link in ensuring food quality and consumer health.This article takes food safety management as the research object and analyzes the current food safety issues such as weak awareness of food safety,inadequate supervision and management,incomplete traceability mechanisms,unclear responsibilities and authorities,and incomplete risk assessment systems.In response to these issues,measures have been proposed to regularly conduct professional training,strengthen food safety supervision and management,improve food safety traceability mechanisms,clarify the responsibilities and authorities of various departments,and improve the risk assessment system,aiming to enhance the level of food safety management and ensure the safety of food throughout the entire process from production to sales.
关 键 词:食品安全管理 危害分析和关键控制点(HACCP) 风险评估 溯源机制
分 类 号:TS201.6[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]
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