本文選題：食品安全 + 生產(chǎn)加工　； 參考：《天津大學(xué)》2010年碩士論文

【摘要】：食品安全關(guān)系著廣大人民群眾身體健康和生命安全,關(guān)系著經(jīng)濟(jì)健康發(fā)展和社會和諧穩(wěn)定。我國食品安全法律法規(guī)和監(jiān)管體系不斷加強(qiáng),食品安全標(biāo)準(zhǔn)體系日漸完善,食品生產(chǎn)技術(shù)水平和產(chǎn)品質(zhì)量不斷提高,食品安全整體水平也得到了明顯的提升。但是目前我國食品生產(chǎn)加工業(yè)生產(chǎn)力水平相對較低且發(fā)展參差不齊,食品生產(chǎn)加工小作坊還大量存在,從業(yè)人員知識水平不高,生產(chǎn)設(shè)施和設(shè)備簡陋,廣泛分布在農(nóng)村和城鄉(xiāng)結(jié)合部,呈現(xiàn)“多、小、散、亂、差”的特點,短時間內(nèi)難以提高生產(chǎn)水平,存在一定的食品質(zhì)量安全隱患。 第一章從食品生產(chǎn)加工小作坊的現(xiàn)狀進(jìn)行分析,對小作坊的定義、特點以及存在的原因和作用進(jìn)行了深入的分析。采用了形式邏輯學(xué)的定義方法,指出了小作坊定義所存在的問題。 第二章概述了我國食品生產(chǎn)加工小作坊的監(jiān)管現(xiàn)狀,對比國外發(fā)達(dá)國家的監(jiān)管模式,指出了我國小作坊監(jiān)管所存在的問題。 第三章對食品生產(chǎn)加工小作坊監(jiān)管體系進(jìn)行了理論分析,運(yùn)用了系統(tǒng)理論方法,對生產(chǎn)加工領(lǐng)域食品安全監(jiān)管體系、食品生產(chǎn)加工小作坊監(jiān)管體系以及它們的總體關(guān)系進(jìn)行理論分析,并開展食品生產(chǎn)加工小作坊與其他要素的相關(guān)性分析。 第四章對食品生產(chǎn)加工小作坊的監(jiān)管要素提出了幾點建議,其中采用風(fēng)險型決策辦法進(jìn)行分析,以進(jìn)一步完善食品生產(chǎn)加工小作坊的監(jiān)管體系。
[Abstract]:Food safety is related to the people's health and life safety, the healthy development of economy and social harmony and stability. China's food safety laws and regulations and regulatory system has been strengthened, food safety standards system has been improved, the level of food production technology and product quality has been improved, and the overall level of food safety has been significantly improved. However, at present, the productivity of food production and processing industry in China is relatively low and the development is uneven. There are still a large number of small workshops for food production and processing, the level of knowledge of practitioners is not high, and the production facilities and equipment are simple. Widely distributed in rural and urban-rural areas, the characteristics of "more, smaller, scattered, disorderly, poor", it is difficult to improve the level of production in a short period of time, there are certain hidden dangers of food quality and safety. The first chapter analyzes the current situation of the small workshop of food production and processing, and analyzes the definition, characteristics, reasons and functions of the small workshop. The definition method of formal logic is adopted and the problems in the definition of small workshop are pointed out. The second chapter summarizes the current situation of the supervision of small workshops in food production and processing in China, compares the regulatory models of developed countries, and points out the problems existing in the supervision of small workshops in China. The third chapter makes a theoretical analysis on the supervision system of food production and processing workshop, and applies the system theory method to the food safety supervision system in the field of production and processing. The supervision system of food production and processing workshops and their overall relationship are analyzed theoretically, and the correlation analysis between food production workshops and other factors is carried out. The fourth chapter puts forward some suggestions on the supervision elements of the food production and processing workshop, in which the risk decision method is adopted to further improve the supervision system of the small food production and processing workshop.
【學(xué)位授予單位】：天津大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2010
【分類號】：F203

【引證文獻(xiàn)】

相關(guān)碩士學(xué)位論文 前2條

1 常宇鵬;洛陽市食品小作坊監(jiān)管情況的調(diào)研報告[D];鄭州大學(xué);2012年

2 黃瑤;我國食品安全立法對食物權(quán)的保護(hù)[D];湖南大學(xué);2012年

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本文編號：1937869