浅谈食品药品检验质量管理中风险防控体系的建立

Preliminary Analysis of the Establishment of Risk Prevention and Control System in Quality Management of Food and Drug Inspection

本文就如何认识并防范检验检测中的各类风险,根据国家认证认可监督管理委员会发布的《检验检测机构资质认定评审准则》《食品检验机构资质认定评审准则》的思路,对实验室风险防控体系的建立提出管理要求和技术要求。通过建立风险防控体系降低实验室风险,做到转移风险、规避风险、转换风险,将有效地提高实验室检验检测水平、保障检测质量和安全性。

This research attempts to propose the management requirements and technical requirements for the establishment of a laboratory risk prevention and management system, on the basis of methods to recognize and prevent all kinds of risks in inspection and detection, and the tacks of Evaluation Criteria for Quantification Identification of Inspection and Detection Agency and Evaluation Criteria for Quantification Identification of Food Inspection Agency that issued by Certification and Accreditation Administration of China. With the establishment of the laboratory risk prevention and management system, the laboratory risks would be reduced, transferred, avoided or changed, which would further effectively improve the level of laboratory inspection and detection, as well as guarantee the quality and safety of inspection and detection.