食品安全风险防控策略探讨  

Discussion on Food Safety Risk Prevention and Control Strategies

作　　者：韦琛 WEI Chen(Guangxi Guangtou Intelligent Service Group Co.,Ltd.,Nanning 530022,China)

机构地区：[1]广西广投智慧服务集团有限公司,广西南宁530022

出　　处：《食品安全导刊》2025年第12期19-21,共3页China Food Safety Magazine

摘　　要：为了切实解决食品安全问题,保障公众饮食健康,维护社会稳定,本文探讨了食品安全风险的主要来源,包括食品生产、流通和消费环节的潜在风险。分析认为,食品安全问题的根源在于源头管控不力、监管体系不完善以及消费者安全意识不强。因此,应该加强食品安全源头管控,完善跨部门协作的监管体系,推动食品安全信用体系建设,并通过教育提升消费者食品安全意识,提高食品安全防控的整体效能。In order to effectively solve food safety problems,ensure the health of the public diet,and maintain social stability,this article explores the main sources of food safety risks,including potential risks in food production,circulation,and consumption.The analysis shows that the root cause of food safety problems lies in poor source control,imperfect regulatory system,and weak consumer safety awareness.Therefore,we should strengthen source control of food safety,improve the cross-departmental collaborative regulatory system,promote the construction of a food safety credit system,and enhance consumer food safety awareness through education to improve the overall effectiveness of food safety prevention and control.

关 键 词：食品安全 风险防控 源头管控 

分 类 号：F203[经济管理—国民经济]