食品理化检验过程中的质量控制策略探讨  

Discussion on Quality Control Strategies in the Process of Food Physical and Chemical Testing

作　　者：张亮 ZHANG Liang(Laixi Center for Disease Control and Prevention,Qingdao 266600,China)

机构地区：[1]莱西市疾病预防控制中心,山东青岛266600

出　　处：《食品安全导刊》2025年第5期58-60,共3页China Food Safety Magazine

摘　　要：本文分析了食品理化检验过程中的样品采集与制备、检测技术和仪器选用、检测人员专业能力以及检测环境等影响检验质量的关键因素,提出应优化采样与制备流程、合理选用检测技术与仪器、强化人员培训和优化检测环境管控,确保食品理化检验结果的准确性与可靠性。This article analyzes the key factors that affect the quality of food physical and chemical testing,such as sample collection and preparation,selection of testing techniques and instruments,professional competence of testing personnel,and testing environment.It proposes optimizing the sampling and preparation process,selecting testing techniques and instruments reasonably,strengthening personnel training,and optimizing testing environment control to ensure the accuracy and reliability of food physical and chemical testing results.

关 键 词：食品理化检验 质量控制 样品采集 检测环境 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]