摘要
文章首次采用危害分析与关键控制点体系,对应急粮食供应链中加工生产、物流配送、供应网点三个环节质量安全重点危害因子展开分析,确定了关键控制点,建立了应急粮食供应链质量安全管控体系,并在实际应用中提出管控建议,为保障新冠肺炎疫情常态化下粮食质量安全提供理论参考。
This article adopts the HACCP system to analyze the key hazards of quality and safety in the three links of emergency food supply chain:processing and production,logistics and distribution,and supply outlets,identifies the critical control points,establishes an emergency food supply chain quality and safety control system,and puts forward suggestions on management and control in practical applications,which provides theoretical reference for ensuring food quality and safety under the normalization of COVID-19.
作者
林秀
黄建立
陈宜
赖应辉
LIN Xiu;HUANG Jian-li;CHEN Yi;LAI Ying-hui(Institute of Grain and Oil Quality Supervision and Test of Fujian Province;Food and Material Reserve Bureau of Fujian Province)
出处
《中国标准化》
2022年第18期76-80,共5页
China Standardization
基金
福建省科技项目(项目编号:2021R0113)资助。
关键词
应急粮食
供应链
危害分析
emergency food
supply chain
hazard analysis
