基于食品理化检验全流程探讨实验室内部质量控制  

Quality Control of Laboratory Based on the Whole Process of Food Physicochemical Inspection

作　　者：邵贵红 SHAO Guihong(Chongqing Municipality Wulong District Center for Disease Control and Prevention,Chongqing 408500,China)

机构地区：[1]重庆市武隆区疾病预防控制中心,重庆408500

出　　处：《食品安全导刊》2025年第8期48-51,共4页China Food Safety Magazine

摘　　要：为助力食品行业稳健发展,营造健康有序的市场环境,提升食品检验检测机构公信力,保证检验结果的准确性和可靠性,本文深入食品理化检验全流程,从实验室实施食品理化检测前的充分准备、检测中的严格控制、检测后的资料完善与自我反思这3个层面对实验室内部质量控制进行探讨。为严格把控每个环节,全方位提出实验室内部质量控制的要点与策略,以供食品检验检测机构理化实验室参考。To help the food industry develop steadily,create a healthy and orderly market environment,enhance the credibility of food inspection and testing institutions and ensure the accuracy and reliability of inspection results,this article delves into the full process of food physical and chemical inspection,and explores the internal quality control of the from three levels:full preparation before the laboratory implements food physical and chemical testing,strict control during the testing,and data improvement and self-reflection after the testing.In order to strictly control every link and comprehensively put forward the key points and strategies of laboratory internal quality control,this article provides a reference for the physical and chemical of food inspection and testing institutions.

关 键 词：食品 理化 内部质量控制 

分 类 号：TS207.3[轻工技术与工程—食品科学]