Model of Integrated Management System for Quality and Food Safety of Biscuit Products

The revised version of ISO 9001：2015 places a demand before many food producers to face the problem of updating the old or developing new food quality and safety management systems. In order to help the organizations in this endeavor, this paper presents a model for planning and implementation of IMS （integrated management system） for quality and food safety, using the example of biscuit products manufacturing, and explains its conception. The integrative approach is based on the synergetic effect between the mutually related business processes. It has been established that the introduction of the model can help the biscuit producers in efficiently addressing such challenges as limited resources, increasing competition, as well as higher expectations of customers and other stakeholders.

Analysis of Quality Control and Safety Management in Electrical Engineering

In the development process of the society nowadays,electrical engineering has been widely used with remarkable results,but there are still some problems in the course of actual management,which requires effective technical measures to control the quality in electrical engineering and the enhancement of safety management work.Therefore,in order to better ensure safety management requirements in electrical engineering and strengthen related trainings and thus better carried out safety management and quality control to meet respective requirements in the real world,in this paper,a brief analysis is conducted in quality control and safety management in electrical engineering.

Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

The implementation of Integrated Management System （IMS） of the quality management and safety is aiming to provide production of biscuit products corresponding to particular specification and client＇s requirements. This paper explores the possibilities of achieving stable sensory and microbiological parameters of the biscuits, through the implementation of IMS. An analysis was carried out of the factors affecting the achievement of stable quality. The achievement of the stability of the parameters of 150 different lots of biscuits has been measured before, during and after the implementation of IMS in the manufacturing company The performed water activity analysis and sensory analysis confirmed that despite the dynamic changes in the internal and external environments as well as the significant changes in the requirements of the standards and the legislation, the implemented IMS has allowed the maintenance of the stable quality and safety of the biscuit products.

Advances in the Research of Quality Management System of Dairy Enterprises

As the global economy enters a new stage,Chinese dairy enterprises are gradually moving towards the road of internationalization.In this paper,the internationally common quality management system,food safety system and quality traceability system were analyzed and studied to promote the comprehensive transformation and upgrading of dairy industry and broaden the development road with the help of systematic construction.

Three Major Effects and Guarantee System for Quality Management of Edible Mushroom Products

In order to provide consumers with more safe and edible fungus products and to create a faithful social environment of food quality, the edible fungus products quality safety events, as well as their evoked factors and effects on edible fungus industry were discussed in depth in this paper. The performance of edible fungus products quality management is a comprehensive reflection of technical effect, control effect and implementation effect. Among them, the implementation effect is the most important, which refers to the actual implementation effect of quality and safety rules by practitioners of edible fungus industry. Thus, the initiative implementation effect in quality management will be improved, and a quality assurance system in which practitioners are volunteered to participate and implement initiatively the quality standards and regulations so as to provide safe and high-quality products will be established, thereby achieving the best actual implementation effect in quality management.

Green HACCP:Food Safety and Environment

Green HACCP(hazard analysis and critical control point)is a new control method developed by combining food safety controls and good practices for environmental protection,in order to have a safe production that respects the environment.Indeed,some of production practices,such as the use of large amount of water,cleaning/disinfection products and other practices used to have safe foodstuffs,could affect the environment and the profitability in several agri-food process.The goal of Green HACCP is to apply a sustainable rationalization of the good hygienic and environmental practices.

食品安全检验实验室管理及质量控制的强化措施探究

食品安全检验实验室的主要工作是对食品进行检验,依据食品检验数据对食品安全水平进行精准判定。食品安全实验室管理和质量控制对最终检测结果有直接影响,因此需要确保食品安全检验实验室的管理有效性和检验质量的合理控制。基于此,本文针对食品安全检验实验室管理和质量控制的相关措施进行探究,以期强化实验室管理质量和食品安全检测质量,为食品安全提供可靠保障和支持。

食品质量与安全控制专题课程案例教学改革探索

以农业硕士食品加工与安全领域核心课程——食品质量与安全控制专题为例,在案例教学目标、案例教学框架、案例教学过程等方面进行了探索,以期为精品教学案例建设提供基础,服务高层次实践创新型人才培养。

谈疫情新阶段高校食堂食品安全的管理模式

高校食堂是我国餐饮行业的特殊组成部分,是保障高校做好立德树人工作的坚实后盾。食堂食品安全又成为高校食堂文化中的重中之重,新冠疫情迫使高校改变食堂管理模式,也给食品安全管理工作带来了许多困难与挑战。在疫情管控逐步放开的新形势下,食品安全问题更会牵动每个人的心。因此,就疫情防控新阶段下高校食堂食品安全可能出现的问题以及解决措施进行探讨,以推进相关管理工作的优化,进一步维护高校师生合理安全的就餐环境。

PDCA管理循环对医务人员手卫生及院感率的影响

目的探讨“计划-实施-检查-处理”(plan-docheck-act,PDCA)管理循环方式对医务人员手卫生依从性及院感发生率的影响。方法随机选取茂名市人民医院50名医务人员实施PDCA管理循环。比较实施前(2021年1—12月,对照组)、实施后(2022年1—12月,观察组)医务人员的手卫生依从性、手卫生知识考试成绩、合格率、院感发生率。结果观察组在手卫生依从性方面表现卓越,接触患者前后、周围环境后、无菌操作前、体液暴露后的洗手率分别为88.89%、93.06%、61.67%、83.89%、96.11%,显著高于对照组的76.94%、80.33%、44.44%、65.00%、88.89%(P<0.05)。观察组手卫生知识考试得分和合格率分别为(91.28±12.15)分和96.00%,高于对照组的(82.37±10.23)分和76.00%(P<0.05)。观察组的感染例次率(1.39%)明显低于对照组(6.39%)(P<0.05)。结论PDCA管理循环方式可提高医务人员手卫生依从性,同时可提升手卫生知识水平,降低院感发生率,为提升医疗安全水平提供了有效策略。

“岗课赛证”融通培养高职食品品控人才的探索

“岗课赛证”融通育人是食品行业深度变革的要求,是新时期食品品控技术技能人才培养的需要,也是职业教育类型特征的体现。“岗课赛证”融通育人需遵循系统设计、课程本位、动态调整等原则,一体化设计“基础+核心+拓展”专业课程体系,对照标准构建融通型模块化课程内容,通过“班校省国”四级技能比赛体系进行教学方法改革,依据岗位适应性构建全生命周期教学评价体系,可显著增强高职食品品控人才培养的适应性。

食品安全生产中的质量控制与管理研究

食品安全是公众健康和社会稳定的重要保障。本文深入探讨食品安全生产中质量控制与管理的理论与实践,分析现存问题,并提出针对性改进措施。

食品检验检测中样品管理和控制存在的问题及对策

规范食品检验检测流程,加强样品管理和控制,不仅能够保证检测结果的准确性和可靠性,还有助于提高食品安全监管的效率和水平。食品安全问题一直是社会关注的焦点,食品检验检测作为食品安全监管的关键技术手段,其结果的准确性和可靠性至关重要。本文在分析样品选择、样品保存、检测设备及方法、样品污染和样品追溯性等问题的基础上,提出针对性的解决对策,旨在提高检验检测结果可信度,守护民众饮食安全。

中餐预制菜的营养价值与食品安全问题探析

中餐预制菜是指经过初步加工处理后,消费者仅需简单加热或调味即可食用的中餐食品。随着其市场需求的增加,预制菜的营养成分保留及食品安全问题日益受到关注。本文系统分析中餐预制菜的核心营养成分及其在加工过程中的变化,探讨中餐预制菜中的常见食品安全问题,提出改善中餐预制菜营养价值与食品安全的对策。

基于案例教学的对分课堂教学模式研究与实践——以“食品质量管理与控制”课程为例

“食品质量管理与控制”是食品专业的一门核心必修课程,为克服该课程实际教学过程中存在的问题,提高课程教学效果和学生参与积极性,通过以当前食品安全热点问题构建案例资源库,探索基于案例教学的对分课堂教学模式在“食品质量管理与控制”课程教学中的应用,并对进一步深入该课程与优化教学效果提出对策建议,旨在提高专业课程教学质量,促进高素质食品专业人才的培养。

脉冲强光技术对食品加工品质的影响及安全控制技术研究进展

脉冲强光是一类新兴的非热处理技术,该装置以稀有气体被电离后释放高能量的脉冲光来降低固体表面或液态食品中的微生物负载量,从而延长食品的货架寿命,且对多种营养成分造成不明显的破坏,还可以改良部分食品的理化性质和感官品质,这弥补了传统热力杀菌方法与化学杀菌方法的缺陷。脉冲强光中的光化学效应、光热效应被认为是降低食品中微生物负载量的主要机制。综合多方面的研究,脉冲强光技术在食品加工和安全控制中均取得了较好的处理效果。该研究主要综述了脉冲强光技术在食品加工和安全控制方面的应用进展,评价了不同脉冲强光处理对食品品质中部分理化指标的变化情况,最后展望了脉冲强光技术的前景与该技术的部分不足之处,为脉冲强光技术在食品工业领域广泛应用提供参考。

乳及乳制品中真菌毒素检测技术研究进展

乳及乳制品在人类的营养保障中有重要作用,真菌毒素在霉变农作物及畜牧饲料中广泛存在,通过血-乳屏障进入动物乳汁进而传入食物链,乳制品在生产加工、运输及储存过程中再次存在真菌毒素污染风险,因此对乳及乳制品中真菌毒素检测分析有利于确保其安全性和真实性。文章围绕乳及乳制品中真菌毒素概况、前处理技术、测定方法等进行综述,比较其方法优缺点,展望真菌毒素的检测技术与趋势,探讨检测新技术开发及应用,为乳及乳制品质量把控提供技术依据。

批生产条件下白酒质量控制探讨

食品安全管理要求企业构建可追溯体系,批次管理是追溯体系的重要内容,目前白酒从原料至成品的批次划分尚没有具体的法规要求,因此白酒如何定义生产全过程批次尤为关键。本文在分析白酒酿造、灌装等核心环节的基础上,设计了原料至灌装的批次编码,建立了可追溯流程,探讨了白酒批次管理中存在的问题并提出建议,以期为企业批次管理的制定提供参考。

全面质量管理视角下海上食品质量安全管理路径研究

全面质量管理理念在海上食品质量安全管理中具有重要应用价值,能够有效提升食品质量安全的保障水平,促进海上食品产业的健康发展。本文从全面质量管理的视角出发,深入探讨了海上食品质量安全管理的路径。通过分析海上食品生产、加工、储存以及运输等各环节的质量安全问题,提出了针对性的优化措施和标准化管理策略,以期为相关工作的开展提供参考。

食品安全抽检数据常见问题分析及对策

食品安全关系到消费者的健康和生活质量,食品安全问题的频生对食品产业的可持续发展造成了严重影响。在此背景下,食品安全抽检数据的有效管理和利用成为确保食品质量、维护公共健康的重要手段。本文分析了食品安全抽检数据管理中存在的主要问题,包括数据不完整性、不一致性、数据质量问题以及数据处理与分析能力不足等,并提出了完善数据采集与管理制度、建立统一的数据标准与平台、提升数据质量和加强数据处理与分析能力等措施,旨在有效提升食品安全抽检的效率和准确性,为食品安全监管提供更加科学、合理的决策支持。