食品加工小作坊食品安全监管现状及提升策略

Current Situation and Improvement Strategy of Food Safety Supervision in Small Food Processing Workshops

随着消费者食品安全观念的提高,消费者对食品安全的关注度也越来越高。我国食品安全水平不断提高,总体可控。但在食品安全领域,食品加工小作坊经营规模小、管理水平低、食品安全主体责任意识淡薄和监管措施不当,导致小作坊食品安全风险较高。近几年,小作坊食品抽检不合格的现象时有发生,突出暴露了小作坊食品安全问题,因此应对小作坊食品安全加大关注力度,切实解决小作坊食品安全问题。本文以小作坊的食品安全监管现状为切入点,探讨了当前食品加工小作坊的食品安全问题,并提出了监管创新策略,以期最大化控制小作坊食品安全风险。

With the increasing awareness of food safety among consumers,their attention to food safety is also increasing.The level of food safety in China is constantly improving and overall controllable.However,in the field of food safety,small food processing workshops have a small operating scale,low management level,weak awareness of food safety subject responsibility,and improper regulatory measures,resulting in high food safety risks in small workshops.In recent years,the phenomenon of unqualified food sampling in small workshops has occurred,highlighting the food safety issues in small workshops.Therefore,efforts should be made to increase attention to food safety in small workshops and effectively solve food safety problems in small workshops.This article takes the current situation of food safety supervision in small workshops as the starting point,explores the current food safety issues in small food processing workshops,and proposes innovative regulatory strategies to maximize the control of food safety risks in small workshops.