| 完善我国调味品安全标准体系的建议 |
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| 引用本文： | 许建军,周凤娟.完善我国调味品安全标准体系的建议[J].中国调味品,2006(12):51-56. |
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| 作者姓名： | 许建军 周凤娟 |
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| 作者单位： | 1. 中国标准化研究院,北京,100088
2. 天津大学,农业与生物工程学院,天津,300072 |
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| 摘 要： | 基于对我国调味品安全标准的分析，本文提出了健全完善我国调味品安全标准体系的建议。包括调整标准体系框架，重点制定调味品安全限量标准、检测方法标准、管理控制标准等急需的食品安全标准。
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| 关 键 词： | 调味品 食品安全标准 标准体系 |
| 文章编号： | 1000-9973（2006）12-0051-06 |
| 收稿时间： | 2006-09-19 |
| 修稿时间： | 2006年9月19日 |
Suggestions for improving the safety standard system of Chinese condiments |
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| XU Jian-jun,ZHOU Feng-juan.Suggestions for improving the safety standard system of Chinese condiments[J].China Condiment,2006(12):51-56. |
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| Authors: | XU Jian-jun ZHOU Feng-juan |
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| Affiliation: | 1. China National Institute of Standardization, Beijing 100088, China; 2. The College of Agriculture and Bioengineering, Tianjin University, Tianjin 300072, China |
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| Abstract: | Based on investigation of current condiment standard, suggestions for improving the safety standard system of Chinese condiments was proposed in this paper. The suggestions include readjusting the frame of standard system, developing the most--needed food safety standards for condiment procuction, such as MRLs, determination methods and management principles etc.. |
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| Keywords: | condiment food safety standard standard system |
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