摘要
自三聚氰胺、苏丹红、塑化剂等食品安全问题发生以来,人民群众对食品安全日渐重视,国家食品监督管理部门逐渐加强了食品安全抽检,加大食品安全问题处置力度。本文探讨了历年食品监督抽检检验工作中遇到的具体问题,浅析了食品留样室温度的控制、抽样过程出现失误的解决办法、检验报告数值的修约方式、非标准方法的制定、微生物项目不合格是否需要复检复验以及食品检验某些概念的区分等问题,以期为食品检验工作质量提供有力保证,确保监督抽检报告准确可靠,为食品安全监管处罚工作提供方向和技术支撑,充分保障人民群众的食品安全。
Since the occurrence of melamine, Sudan red, plasticizer and other food safety problems, people have paid more and more attention to food safety. The State Food Supervision and Administration Department has gradually strengthened the sampling inspection of food safety, and strengthened the handling of food safety problems. This paper discussed the specific problems encountered in the sampling inspection of food supervision over the years, and analyzed the issues including the temperature control in the food sample room, the solution to the mistakes in the sampling process, the rounding off method of inspection report value, the formulation of non-standard method, whether the failed microbiological items needed reinspection or recheck and the distinction of some concepts in food inspection, in order to provide a strong guarantee for the quality of food inspection work, ensure the accuracy and reliability of supervision and sampling report, provide direction and technical support for food safety supervision and punishment work, and fully guarantee the food safety of the people.
作者
刘萌
黄英栋
何绍萍
陈华龙
LIU Meng;HUANG Ying-Dong;HE Shao-Ping;CHEN Hua-Long(Institution of Shaoguan Food and Drug Control,Shaoguan 512000,China)
出处
《食品安全质量检测学报》
CAS
2020年第20期7622-7627,共6页
Journal of Food Safety and Quality
基金
韶关食品检验检测服务标准化试点(粤市监标准〔2020〕145号文)。
关键词
食品监督
抽检
质量控制
food supervision
sampling inspection
quality control
