控制图在生鲜食品冷链质量安全管理中的应用研究——以乳制品冷链为例

Research on the application of control chart in the safety management of fresh food cold chain——take dairy cold chain as an example

生鲜食品极易腐烂变质、保鲜期短,在贮藏流通过程中需要保持在一定的温度范围之内。本文在分析食品冷链概念及构成的基础上,以超市乳制品冷链为例,通过对乳制品在储藏过程中设备温度的监控和记录,运用控制图原理,绘制了乳制品储藏温度的均值-标准差控制图。分析温度控制图提示的异常情况并及时处理,工作人员可以将问题乳制品隔离评估,防止将有质量安全隐患的乳制品销售给顾客,控制图可以为乳制品冷链的质量安全管控提供理论支持和实践指导。

Fresh food goes bad easily, thus they should be kept within a certain temperature spectrum in the process of storage and circulation. On the basis of introducing the conception and structure of cold chain, this paper takes the supermarket dairy cold chain as example and works out X-bar and S control chart of dairy product storage temperature through temperature monitoring and recording. Through analysis of abnormality in the control charts, staff members in the supermarket can manage to keep dairy product with possible safety problems under control and further undertake corresponding scrutiny. By doing so, it can protect customers from the hidden danger of defective dairy prod- ucts and further provide theoretical and practical guidance for dairy safety management.