本文選題：鮮奶　切入點(diǎn)：質(zhì)量安全控制　出處：《哈爾濱商業(yè)大學(xué)》2017年碩士論文

【摘要】：鮮奶食品鏈的成功運(yùn)作需要其各主體的通力合作,然而鮮奶食品鏈中各成員企業(yè)追求自身利益最大化的目標(biāo)理念,往往會促使企業(yè)在合作過程中做出一些違背其他企業(yè)甚至是消費(fèi)者利益的行為,再加上控制鮮奶質(zhì)量安全方法的單一性,導(dǎo)致鮮奶的安全事故頻頻發(fā)生。鮮奶質(zhì)量安全問題不僅使成員企業(yè)的利益受到損害,而且危及到鮮奶食品鏈的穩(wěn)定和發(fā)展。在鮮奶食品鏈運(yùn)作的過程中,如何根據(jù)其各環(huán)節(jié)特點(diǎn)進(jìn)行質(zhì)量安全控制并佐以機(jī)制實(shí)現(xiàn)宏觀保障,是維護(hù)鮮奶食品鏈穩(wěn)定和消費(fèi)者食用安全的關(guān)鍵。在分析國內(nèi)外鮮奶質(zhì)量安全研究現(xiàn)狀的前提下,根據(jù)鮮奶質(zhì)量安全理論,質(zhì)量安全控制的相關(guān)理論,展開對鮮奶食品鏈質(zhì)量安全的分環(huán)節(jié)控制。首先確定了鮮奶食品鏈質(zhì)量安全控制的框架,并分析了各環(huán)節(jié)不同的特點(diǎn)及適用方法,以此為基礎(chǔ),首先運(yùn)用HACCP方法,完成原奶生產(chǎn)中的危害分析,編制HACCP計(jì)劃表,實(shí)施并完善HACCP體系。然后采用SPC方法,完成鮮奶在加工環(huán)節(jié)的質(zhì)量安全危害分析,確立關(guān)鍵控制點(diǎn),此處以控制圖為判定工具,持續(xù)觀察其質(zhì)量是否處于受控及安全狀態(tài)。采用QFD方法,對顧客需求要素和企業(yè)資源要素進(jìn)行匹配,從而達(dá)到控制流通中的鮮奶質(zhì)量安全的目的。基于上述鮮奶食品鏈各環(huán)節(jié)不同方法的定性與定量分析,完成對鮮奶質(zhì)量安全的全過程控制。通過合理地引用適合鮮奶食品鏈各環(huán)節(jié)特點(diǎn)的控制方法對鮮奶質(zhì)量安全實(shí)施控制,可以有效地防范鮮奶質(zhì)量安全事故的發(fā)生。此外,明確了鮮奶質(zhì)量安全保障機(jī)制的運(yùn)行機(jī)理及政府、企業(yè)、行業(yè)協(xié)會及消費(fèi)者等各主體責(zé)任,建立了利益分配保障機(jī)制、質(zhì)量安全預(yù)警保障機(jī)制、溯源保障機(jī)制、政府及行業(yè)協(xié)會監(jiān)控的保障機(jī)制,最大程度地實(shí)現(xiàn)鮮奶質(zhì)量安全的控制與保障。
[Abstract]:The successful operation of the fresh milk food chain requires the cooperation of all its main bodies. However, the enterprises in the fresh milk food chain pursue the goal of maximizing their own interests. It often urges companies to act against the interests of other companies or even consumers in the process of cooperation, coupled with the singularity of the methods used to control the quality and safety of fresh milk. The problem of quality and safety of fresh milk not only damages the interests of the member enterprises, but also endangers the stability and development of the fresh milk food chain. It is the key to maintain the stability of fresh milk food chain and consumer's edible safety that how to carry out quality and safety control according to the characteristics of each link and implement macroscopic guarantee with mechanism. On the premise of analyzing the present situation of research on quality and safety of fresh milk at home and abroad, According to the theory of quality and safety of fresh milk and related theories of quality and safety control, the quality and safety control of fresh milk food chain is carried out. Firstly, the frame of quality and safety control of fresh milk food chain is determined. Based on the analysis of the different characteristics and applicable methods of each link, firstly, the HACCP method is used to complete the hazard analysis in raw milk production, to compile the HACCP schedule, to implement and perfect the HACCP system, and then to adopt the SPC method. Finish the quality and safety hazard analysis of fresh milk in processing, establish the critical control point, take the control chart as the judging tool, and continuously observe whether the quality of fresh milk is in a controlled and safe state. Adopt QFD method, In order to achieve the purpose of controlling the quality and safety of fresh milk in circulation, the factors of customer demand and enterprise resources are matched. Based on the qualitative and quantitative analysis of different methods in each link of the food chain mentioned above, The whole process control of quality and safety of fresh milk can be completed. The quality and safety of fresh milk can be effectively prevented by using the control method which is suitable for the characteristics of each link of the food chain of fresh milk, and the accident of quality and safety of fresh milk can be prevented effectively. The operating mechanism of the quality and safety guarantee mechanism of fresh milk and the main responsibilities of the government, enterprises, trade associations and consumers are clarified, and the benefit distribution guarantee mechanism, the quality safety early warning guarantee mechanism and the traceability guarantee mechanism are established. The guarantee mechanism of government and trade association to realize the quality and safety of fresh milk to the greatest extent.
【學(xué)位授予單位】：哈爾濱商業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：F426.82;F203

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