食品检验工作质量控制的实践

Practice of Quality Control of Food Testing

目的:为加强对食品检验实验室的管理,实现检测实验室检验质量可控,确保食品检测数据的准确可靠,有力支撑国家食品安全监管工作,同时为实验室检验管理提供可借鉴的实践经验。方法:制订和采取一系列食品检验质量控制措施,从人、机、料、法、环、测六个方面强化对食品检验的各个环节、尤其是对分析过程的质量控制;同时通过外部质量控制考察内部质量控制的可靠性,有效补充内部质量控制的缺憾,进而实现食品检验全过程的质量控制。结果与结论:通过全要素质量控制设计,达到全过程的质量控制目标,供食品检验机构的质量管理工作参考。

Objective： To strengthen the management of food testing laboratories, to achieve the quality control of testing laboratories, to ensure accuracy and reliability of the data of food testing, to support national food safety supervision, and to provide referential practical experience for laboratory testing management. Methods： A series of measures on the quality control of food testing were developed and adopted in the following 6 aspects, staff, machine, material, method, environment, and testing to reinforce all aspects of food testing, especially the quality control of analysis process. Meanwhile, the reliability of internal quality control was examined through external quality control with the purpose of effectively complementing the defects of internal quality control, so as to achieve the quality control of the whole process of food testing. Results and Conclusion： Through all-element quality control design, quality control of the whole process was achieved and references for quality management of food testing facilities were provided..