摘要
食品安全风险分级是为保证食品安全,综合评价食品静态和动态风险因素产生的影响并进行风险分级的一种方法。食品安全风险分级能够优化监管资源,提高监管效率,为食品安全管理奠定基础。本文总结国内外食品安全风险分级的研究现状,结合中国食品行业的现状和特点,分析不同主体应用食品安全风险分级的优势,探讨现有研究存在的问题并提出建议,旨在促进食品安全风险分级的发展,提高监管效率。
The purpose of food safety risk ranking is to ensure food safety through comprehensively evaluating static and dynamic food safety risk factors.Food safety risk ranking can improve the efficiency of food safety regulation by optimizing regulation resources,thereby laying the foundation for food safety management.The current status of research on food safety risk ranking is summarized in this review article,and the advantages of food safety risk ranking for the various entities involved in food safety regulation are analyzed based on the current situation and features of the food industry in China.Problems existing in this field of research are discussed and possible solutions to the problems are proposed.It is hoped that this review will promote the development of food safety risk ranking and thereby improve the efficiency of food safety regulation.
作者
王芳
孙晓红
陶光灿
WANG Fang;SUN Xiaohong;TAO Guangcan(School of Public Health,Guizhou Medical University,Guiyang 550025,China;Guizhou Academy of Testing and Analysis,Guiyang 550002,China;Food Safety and Nutrition(Guizhou)Information Technology Co.,Ltd.,Guiyang 550008,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第21期271-277,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2017YFC1601800,2018YFC1603300)
贵州省科技计划项目(黔科合平台人才[2018]5404)。
