【摘要】：食品安全問題不僅關系到人們的生命安全,也是食品企業(yè)發(fā)展過程中關鍵影響因素。然而,在科技不斷進步經濟飛速發(fā)展的今天,食品安全問題卻日益令人擔憂。食品安全監(jiān)控成為保障人民健康和企業(yè)持續(xù)健康發(fā)展的必經之路。 本文利用中國農業(yè)大學《2002—2012食品安全事件集》,建立了包括食品種類、責任主體規(guī)模、事件發(fā)生的生產操作節(jié)點及安全影響因素四個維度的安全事件編碼體系,旨在將事件集中的定性數據信息轉換為定量數據進行實證分析。生產加工環(huán)節(jié)過程中的食品安全的主要影響因素以及關鍵監(jiān)管點是本文實證分析的主要落腳點。通過安全事件集數據的實證分析,要素使用量不當、添加有害投入品、使用不合格原料、人員環(huán)境不衛(wèi)生、加工程序不當以及包裝不當食品安全生產中存在的主要問題,而生產過程中的關鍵監(jiān)管點包括了：食品種類中,肉制品、乳制品、調味品、糧食加工品、飲料、酒類是食品安全事件多發(fā)的食品種類；在食品生產過程中的各節(jié)點中,需要加強力度的關鍵監(jiān)管節(jié)點是：牛產操作節(jié)點、人員衛(wèi)生與健康、衛(wèi)生和質量檢驗；大中型企業(yè)較其他類型企業(yè)更應成為重點監(jiān)管對象。 在實證分析結果的基礎上,一方面,本文對生產加工過程中存在的主要問題的原因,從政府、企業(yè)和社會三個角度進行了分析。另一方面,本文結合產生食品安全問題主要原因及關鍵監(jiān)管點,對食品牛產企業(yè)的安全監(jiān)控也從政府、企業(yè)和社會三個方面提出了策略建議。
[Abstract]:Food safety is not only related to the safety of people's lives, but also a key factor in the development of food enterprises. However, with the rapid development of science and technology, food safety is increasingly worrying. Food safety monitoring has become the only way to ensure the health of the people and the sustainable and healthy development of enterprises. Based on the Food Safety events set of 2002-2012 of Agricultural University of China, this paper establishes a safety event coding system which includes four dimensions: food type, the scale of the responsible subject, the production operation node of the event and the factors affecting the safety. The purpose of this paper is to transform qualitative data from event set into quantitative data for empirical analysis. The main influencing factors of food safety in the process of production and processing and the key supervision points are the main foothold of the empirical analysis in this paper. Through the empirical analysis of safety event set data, the main problems existed in the improper use of factors, the addition of harmful inputs, the use of unqualified raw materials, the unsanitary environment of personnel, the improper processing procedures and the improper packaging of food safety production were analyzed. The key regulatory points in the production process include: food types, meat products, dairy products, condiments, food processing products, beverages, and alcohol are the most frequent food types of food safety incidents; in each node of the food production process, The key regulatory nodes that need to be strengthened are cattle production operation nodes, personnel hygiene and health, hygiene and quality inspection, and large and medium-sized enterprises should be more important than other types of enterprises. Based on the results of empirical analysis, on the one hand, this paper analyzes the causes of the main problems in the process of production and processing from the government, enterprises and society. On the other hand, combined with the main causes of food safety problems and the key supervision points, this paper also puts forward some suggestions on the safety monitoring of food cattle enterprises from three aspects: government, enterprises and society.
【學位授予單位】：湖南農業(yè)大學
【學位級別】：碩士
【學位授予年份】：2013
【分類號】：F426.82;F423

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本文編號：2233110