上海市保健食品生产企业食品安全管理现状及风险评估

宋亦馨; 刘莉; 秦玉青

doi:10.19428/j.cnki.sjpm.2018.18815

上海市保健食品生产企业食品安全管理现状及风险评估

Food safety management situation and risk analysis for Shanghai health food production enterprises

摘要

摘要:
目的了解上海市保健食品生产企业现况及安全风险, 提出风险防控建议。
方法通过问卷调查及监督抽查等方法，结合许可审查及监督抽检情况，运用风险管理方法对所收集数据进行风险分析。
结果企业在权责分工、教育培训、设备养护、原料验收、布局设计、库房管理、委托加工、生产操作、文件编制和检验管理十个方面存在不同程度的食品生产安全风险隐患。
结论保健食品生产企业应强化食品安全风险管理理念，建立良好操作规范及食品安全保证体系，最终形成企业自律、政府监督、社会参与的食品安全社会共治格局。

Abstract:
ObjectiveTo ascertain the current situation of citywide health food production enterprises and provide suggestion for risk control in relation to food safety.
MethodsRisk management method was used to do the risk analysis of the collected data by means of research, in combination with investigation and spot check.
ResultsThe enterprises have potential food production risks in the ten aspects:right and duty, training, machine maintenance, raw material inspection, layout design, warehouse management, out sourcing, production operation, documentation and inspection management.
ConclusionHealth food production enterprise should enhance the idea of food safety risk management and establish Good Manufacturing Practice and Hazard Analysis and Critical Control Point.And finally will be formed the social governance structure of enterprise self-discipline, government inspection and social participation.

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