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CY公司食品安全管理体系构建研究

发布时间:2019-01-11 15:18  文章来源:笔耕文化传播
【摘要】:食品安全在近几年越来越频繁的进入我国社会公众的视野之内,触动着全社会的神经。先是苏丹红、瘦肉精再到后来的地沟油、三鹿奶粉。社会公众已经情愿或者不情愿的开始越来越关注食品安全问题。食品安全对民生和社会稳定有着不可估量的重要性,因此就目前食品安全问题所处的严峻形势,国内外从政官员、专家学者、食品行业的从业者到普通百姓消费者从多方面对如何提高食品安全的问题进行了许多的探讨和研究。本文以食品安全管理方面的理论和国家有关企业食品安全监管体系建设的相关法规和政策为指导,通过实地考察、访谈和问卷调查等方法对CY公司的安全管理现状、安全管理工作体系及实施状况进行了全面的研究。通过作者的考察和分析,认为当前我国食品生产企业主要存在着以下几个方面的问题导致我国的食品安全事件频发:一是当前我国食品生产企业的质量管理体系不健全;二是企业经营战略缺乏长期规划,盲目追逐短期利益的行为,由此带来了食品安全问题的隐患;三是食品生产企业的内部生产和检验方面的安全机制不健全;四是食品生产企业在生产规程中的随意性较大,完全按照自主的意识进行生产,国家规定的流程形同虚设。根据上述情况,作者通过翻阅文献和实地走访调查总结出的国内外食品生产先进企业的优秀经验,并结合CY公司的实际问题,为CY食品公司设计了一套符合其自身情况的食品安全生产管理体系。第一,树立食品安全意识。CY公司的员工应当切身体会到食品安全不光关系到企业的未来和自身的发展,更关系到消费者的身体健康和社会的稳定发展。CY公司应时时刻刻从保障食品安全的角度出发,保障自身产品的质量安全;第二,CY公司应加强和完善本企业的食品生产质量安全监控体系,接受政府相关部门的监督和监察,严格按照相关的食品质量标准生产食品。通过本文的研讨,一方面可以为强化和提升该企业的食品安全管理水平提供相应的行动依据,另一方面为该企业的食品安全管理活动的的实施提供了具有可操作性的建议方案,以期对指导与促进改善该企业生产过程中的食品安全管理工作具有一定的实践意义。
[Abstract]:In recent years, food safety has more and more come into the public vision of our country, which touches the nerve of the whole society. First Sudan red, lean meat essence to later gutter oil, Sanlu milk powder. The public has begun to pay more and more attention to food safety, whether willingly or reluctantly. Food safety is of incalculable importance to people's livelihood and social stability. Therefore, with regard to the severe situation of food safety problems at home and abroad, political officials, experts and scholars, Food industry practitioners to ordinary consumers from many aspects of how to improve food safety issues carried out a lot of discussion and research. Under the guidance of the theory of food safety management and the relevant regulations and policies on the construction of food safety supervision system in enterprises, the present situation of safety management of CY Company is studied through field visits, interviews and questionnaires. Safety management system and implementation of a comprehensive study. Through the author's investigation and analysis, it is concluded that the main problems in food production enterprises in China are as follows: firstly, the quality management system of food production enterprises in China is not perfect; Second, the lack of long-term planning of business strategy, blind pursuit of short-term interests behavior, which has brought about food safety problems, third, food production enterprises internal production and inspection of the safety mechanism is not perfect; Fourth, food production enterprises in the production rules of the greater randomness, completely in accordance with the independent consciousness of production, the state-prescribed process is empty. According to the above situation, the author summarized the excellent experience of the advanced food production enterprises at home and abroad by reading the literature and visiting the field, and combined with the practical problems of CY Company. A set of food safety management system is designed for CY Foods Company. First, establish a sense of food safety. CY employees should realize that food safety is not only related to the future of the enterprise and its own development. It is also related to the health of consumers and the stable development of society. CY should always start from the point of view of ensuring food safety to ensure the quality and safety of its own products; Second, CY company should strengthen and perfect the food production quality and safety monitoring system of the enterprise, accept the supervision and supervision of the relevant government departments, and produce food strictly according to the relevant food quality standards. Through the research of this paper, on the one hand, it can provide the corresponding action basis for strengthening and improving the food safety management level of the enterprise, on the other hand, it provides an operable proposal for the implementation of the food safety management activities of the enterprise. In order to guide and promote the improvement of the production process of food safety management work has certain practical significance.
【学位授予单位】:陕西师范大学
【学位级别】:硕士
【学位授予年份】:2015
【分类号】:F203

【参考文献】

相关硕士学位论文 前1条

1 刘颜;我国餐饮企业食品安全问题分析及控制措施研究[D];扬州大学;2011年



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