酱腌菜食品安全与质量控制

The Safety and Quality Control of Pickles Food

我国酱腌菜历史悠久、品种繁多、风味各异,是色香味俱佳的特色食品,同时酱腌菜产业的发展实现农产品的多次增值,对提高农产品收益有重要的帮助。食品安全是企业的生存之本,由于传统的酱腌菜企业生产技术相对落后,建立健全食品安全管理体系、加强生产过程的质量控制,是酱腌菜生产企业预防食品安全事故的必要条件,是确保"农田到餐桌"安全有效的重要环节。预防食品安全事故的发生是食品生产企业的法律责任,更是一种社会义务。

The pickled vegetable in China has a long history,wide varieties and different flavor.It isspecialty food with perfect aroma and taste.The development of pickled vegetable industry achieves multipleadded value of agricultural products and has great help to increase income of agricultural products at the sametime.The food safety is foundation of the enterprise’s survival.The traditional pickled vegetable productiontechnology is relatively backward,so establish and improve the food safety management system,strengthenthe quality control of production process,which is an essential condition for the pickled vegetable productionenterprises to prevent food safety accidents,also is an important part to ensure the safety and effective forthe farm to table.To prevent the food safety accidents is not only the legal responsibility of the food productionenterprises,but also a social obligation.