摘要
《中华人民共和国食品安全法》、《检验检测机构资质认定管理办法》和《检测和校准实验室能力认可准则》等法律法规和标准中都多次提到了"风险"一词,要求检验检测机构应策划应对风险的措施,消除风险源,改变风险的可能性或后果,分担风险,或通过信息充分的决策而保留风险。本文从食品检验检测机构的风险点识别着手,分别对抽样、检验检测物品的处置、检验检测过程的控制、报告的编制与管理和其他等5方面分析了检验检测的全过程可能存在的风险源,并提出风险评估、风险管理(保留、消除、转移或降低)和风险监控的方式,为检验检测机构的风险分析与管理提供了参考意义,对有效地构建质量管理体系具有借鉴作用,有助于提升检验检测机构的质量和数据的权威性。
The term ＂risk＂ is mentioned several times in the Food Safety Law of People Republic of China, Measures for the administration of inspection body and Laboratory mandatory approval and the accreditation criteria for the competence of testing and calibration laboratories. It is required that the inspection and testing institutions should plan measures to deal with risks, eliminate risk sources, change the possibility or consequences of risks, share risks, or retain risks through informed decision-making. Starting from the identification of risk points of food inspection and testing institutions, this paper analyzed possible risk sources in the whole process of inspection and testing from 5 aspects, including sampling, disposal of inspection and testing items, control of inspection and testing process, preparation and management of reports, and others, and also proposed ways of risk assessment, risk management （retention, elimination, transfer or reduction） and risk monitoring. This article provides a reference for the risk analysis and management of inspection and testing institutions, the effective construction of quality management system and helps to enhance the quality and data rights of inspection and testing institutions.
作者
章瑜
胡国英
胡文斌
ZHANG Yu;HU Guo-Ying;HU Wen-Bin(Jiangxi Institute of Food Inspection and Testing,Nanchang 330001,China)
出处
《食品安全质量检测学报》
CAS
2018年第22期6044-6048,共5页
Journal of Food Safety and Quality
关键词
检验检测
风险
评估
管理
监控
inspection and testing
risk
evaluation
management
monitor
作者简介
通讯作者：章瑜，硕士，工程师，主要研究方向为食品质量管理。E—mail：zhangyu．melody@163．com
