本文選題：食品安全管理創(chuàng)新 + 非制度性因素��； 參考：《理論探索》2014年01期

【摘要】：制約我國食品安全管理創(chuàng)新的非制度性因素主要有:一是檢測能力較弱,主要體現為檢測技術水平低,技術研發(fā)進展慢,特別是關鍵檢測技術研發(fā)突破難直接影響食品安全檢測結果,從而影響食品安全管理水平的提高。二是企業(yè)社會責任承擔不足,主要體現為我國很多食品企業(yè)缺失倫理道德和誠信意識,從而增加了食品安全監(jiān)管的復雜性。三是消費心理和消費行為難以改變,主要體現為消費者存在消費心理偏好及消費行為習慣和搭便車行為,從而降低了食品安全監(jiān)管效率。四是公眾參與能力不足,主要體現為公眾參與理性不足和公眾參與行為不當,從而增加了食品安全管理創(chuàng)新難度。
[Abstract]:The main non-institutional factors restricting the innovation of food safety management in China are as follows: first, the ability of testing is relatively weak, which is mainly reflected in the low level of testing technology and the slow progress of technology research and development. Especially, the breakthrough of research and development of key detection technology can not directly affect the results of food safety detection, thus affecting the improvement of food safety management level. The second is the lack of corporate social responsibility, which is mainly reflected in the lack of ethics and integrity in many food enterprises in China, thus increasing the complexity of food safety supervision. Thirdly, consumption psychology and consumption behavior are difficult to change, which is mainly reflected in consumers' consumption psychological preference, consumption behavior habit and free-rider behavior, thus reducing the efficiency of food safety supervision. Fourth, the ability of public participation is insufficient, mainly reflected in the lack of rational public participation and improper behavior of public participation, thus increasing the difficulty of innovation in food safety management.
【作者單位】： 遼寧社會科學院;
【基金】：遼寧省教育廳一般項目“遼寧食品安全管理創(chuàng)新研究”(W2012053),負責人王淑娟
【分類號】：F203;F426.82

【共引文獻】

相關期刊論文 前4條

1 肖蘇堯;曹庸;劉曉娟;趙力超;周愛梅;;食品專業(yè)儀器分析課程教學方法探究[J];湖南科技學院學報;2012年04期

2 弓玉紅;霍乃蕊;王s，

本文編號：1900991