摘要
加强食品风险管理识别并控制食品生产链条中的关键风险点,能够有效降低食品安全事故发生的概率。本文从食品生产全流程出发,系统分析原材料采购、生产加工、人员操作及储运环节中潜在的安全风险,并提出针对性的风险管理措施,旨在构建科学、动态的食品安全防控体系,为食品生产企业提升安全管理水平提供理论参考。
Strengthening food risk management and identifying and controlling the key risk points in the food production chain can effectively reduce the probability of food safety incidents.Starting from the whole process of food production,this paper systematically analyzes the potential safety risks in raw material procurement,production and processing,personnel operation,as well as storage and transportation,and proposes targeted risk management measures,aiming to construct a scientific and dynamic food safety prevention and control system,and provide a theoretical reference for food production enterprises to improve their safety management level.
作者
贺健雄
HE Jianxiong(Xishui County Product Quality Metrology and Testing Center,Xishui 564600,China)
出处
《食品安全导刊》
2025年第20期33-35,共3页
China Food Safety Magazine
关键词
风险管理
食品生产安全
食品安全
risk management
food production safety
food safety
作者简介
贺健雄(1983-),男,贵州习水人,本科,工程师。研究方向:食品安全监管。
