绿色川冬菜厂前质量控制探讨

The discussion about quality control of Green sichuan spiced cabbage

本文根据食品卫生安全质量要求，按照食品全面质量管理体系建立理论，在充分调查的基础上，分析现有川冬菜生产厂家产成品中存在的农药残留、泥沙污染等质量问题原因，探索解决问题的措施，提高厂家产品合格率，确保食品安全卫生，以利厂家建立绿色食品生产规程，按照规程生产合格的冬菜绿色食品产品，促进绿色食品产业发展。

This paper, according to the food hygiene safety and quality requirements, in accordance with the theory of total quality management system set up food, on the basis of full investigation ,analysis the existing chuan spiced cab- bage manufacturers that exist in the finished product quality problem such as pesticide residues, sediment pollution rea- sons. The essay explores the measures to solve the problem, so as to improve factory qualified rate of products, ensure food safety and hygiene, and to set up green food production procedures, and to promote the development of green food industry in accordance with the procedures in the production of qualified spiced cabbage green food products.