摘要
加强对食品从业者的培训教育有助于提升食品安全水平。除生产经营者外,监管部门、相关院校、科研机构、行业协会商会等培训教育主体均应发挥积极作用;相关培训教育内容应聚焦五个方面:职业道德、法律法规、标准、食品安全风险管理以及其他食品生产经营相关知识。该文提出了制定食品安全培训教育相关规范或指南、支持品牌建设、提供技术或资金支持、优化培训教育方式、强化师资队伍建设等发展方向。
Strengthening training and education for food professionals can help in improving food safety level.In addition to production and operation enterprises,regulatory departments,relevant universities,research institutions,industry associations or chamber of commerce and other training and education entities should play an active role;The relevant training and education content should focus on five aspects:professional ethics,laws and regulations,standards,food safety risk management,and other knowledge related to food production and operation.This paper proposes development directions such as formulation of relevant standards or guidelines for food safety training and education,supporting brand building,providing technical or financial support,optimizing training and education methods,and strengthening the construction of teaching staff.
作者
明双喜
张秀真
杨振东
吕邓义
杨颖
MING Shuangxi;ZHANG Xiuzhen;YANG Zhendong;LU Dengyi;YANG Ying(Shandong Institute for Food and Drug Control,Jinan 250101,China;Key Laboratory of State Administration for Market Regulation(Regulation Technology of Meat and Meat Products),Jinan 250101,China;Dong’e County Vocational Education Center School,Liaocheng 252200,China)
出处
《食品与发酵科技》
2025年第4期100-107,共8页
Food and Fermentation Science & Technology
基金
国家市场监督管理总局政策研究课题“蜡样芽孢杆菌、克罗诺杆菌属(阪崎肠杆菌)风险防控研究指南”。
关键词
食品安全
培训教育主体
培训教育内容
发展方向
food safety
training and education subject
training and education content
development direction
作者简介
明双喜(1981-),男,硕士,正高级工程师。研究方向:食品安全管理及检验检测;通信作者:杨颖(1980-),女,硕士,正高级工程师。研究方向:食品安全管理及检验检测。
