中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
5期
46-49,56
,共5页
信海红%王媛媛%洪思慧%房晓倩%王庭欣
信海紅%王媛媛%洪思慧%房曉倩%王庭訢
신해홍%왕원원%홍사혜%방효천%왕정흔
酱油%质量安全%风险矩阵%风险评价
醬油%質量安全%風險矩陣%風險評價
장유%질량안전%풍험구진%풍험평개
soy sauce%quality safety%risk matrix%risk assessment
为了有效控制食品安全问题，政府对食品安全监管应基于风险，在有限的资源下控制影响食品安全的高风险因素。以酱油为例提出了基于风险矩阵和专家经验判断相结合的食品安全风险评价模型，对影响食品安全的因素实施定性与定量相结合的评价并划分风险等级，为政府实施风险应对措施提供决策依据，同时也为其他类别食品的质量安全风险因素的等级评价提供参考。
為瞭有效控製食品安全問題，政府對食品安全鑑管應基于風險，在有限的資源下控製影響食品安全的高風險因素。以醬油為例提齣瞭基于風險矩陣和專傢經驗判斷相結閤的食品安全風險評價模型，對影響食品安全的因素實施定性與定量相結閤的評價併劃分風險等級，為政府實施風險應對措施提供決策依據，同時也為其他類彆食品的質量安全風險因素的等級評價提供參攷。
위료유효공제식품안전문제，정부대식품안전감관응기우풍험，재유한적자원하공제영향식품안전적고풍험인소。이장유위례제출료기우풍험구진화전가경험판단상결합적식품안전풍험평개모형，대영향식품안전적인소실시정성여정량상결합적평개병화분풍험등급，위정부실시풍험응대조시제공결책의거，동시야위기타유별식품적질량안전풍험인소적등급평개제공삼고。
In order to control the quality safety issues effectively,the high risk factors of food safety need to be controlled by the government supervision under the limited resources based on risk.This paper presents a food safety risk assessment model based on risk matrix and the experts'experience evaluation,taking soy sauce for example,the factors of food safety are valued as different risk levels and evaluated by quantitative and qualitative method, which not only provide a basis for decision-making of government to implement the countermeasures of risk,but also provide a reference for other food categories in risk factor degree assessment of quality and safety.
