食品安全与食品伦理道德体系建设

Food Safety and Ethnic System Establishment in Food Industry

本文认为,应该将食品安全定义为:食品中不应含有有毒、有害物质或因素;符合人体的营养要求;具有相应的色、香、味、形等感官性状。我国食品安全形势依然严峻。绝大多数情况下,食品安全问题是靠伦理道德约束的,法律法规也只有在借助于道德被提升为人们的内心信念和行为标准时,才能有效实施。“法德并济”是必要的。文章提出了食品伦理道德体系建设的途径和方法,包括制定食品伦理道德规范、强化道德规范教育、塑造道德楷模、强化舆论宣传、培育企业自我监督机制、利用利益机制调控、建立企业的信用系统等。

A conclusion should be educed that food safety should be defined as the fact that, food should not contain any poison, or injurant or harmful ingredients, but should meet human body needs of alimentation, and possess corresponding sensory properties such as food color, smell, taste, and form. There is still a grim situation of food safety in our country. Food safety, is also controlled by ethics in most occasions, whereas laws can be effectively executed only when promoted as the self- conscious faith and behavior standards of people. It is necessary for mutual aid according to ethics and laws. The methods for constructing both ethics and morality systems in food industry were put forward, including establishing food ethic criterion, enhancing ethic education, setting up models, strengthening publicity, establishing industrial ego inspect mechanism, adjusting benefits mechanism, and establishing industrial credit systems.