Research on Identification and Improvement of Key Control Points in Food Quality Management
朱孔超 1胡伟峰 1陈成1
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作者信息
1. 临沂市知识产权保护中心,山东 临沂 276002
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摘要
食品质量安全关乎公众健康,关键控制点的有效识别和管理是危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的核心.本研究通过分析当前食品企业关键控制点管理中的不足,揭示危害分析、监控、纠偏、记录保存等环节的问题.基于此,提出了完善危害分析、优化监控程序、强化纠偏措施和建立全面记录保存系统等改进对策.研究结果为提升食品质量管理水平提供了有力支撑,具有重要的实践意义.
Abstract
Food quality and safety are closely related to public health,and effective identification and management of key control points are the core of the HACCP system.This study analyzes the deficiencies in the management of key control points in current food enterprises,revealing issues in hazard analysis,monitoring,correction,and record keeping.Based on this,improvement measures such as improving hazard analysis,optimizing monitoring procedures,strengthening corrective measures,and establishing a comprehensive record keeping system have been proposed.The research results provide strong support for improving the level of food quality management and have important practical significance.
关键词
食品质量管理/关键控制点/危害分析
Key words
food quality management/critical control points/hazard analysis
维普
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