食品安全监管源头控制的主要措施及操作规范可行性分析

食品安全的源头控制是食物链中最关键的控制措施,对保障食品安全至关重要,也是保障食品安全最基本的措施。能做到这一步可以大幅降低食品安全风险,因此本文对食品安全源头控制的5个主要措施进行了系统分析,以期通过这些分析为食品安全源头控制提供参考规范。

Feasibility analysis of main measures and operation specifications for source control of food safety supervision

Source control of food safety is the crucial and basic control measures in the food chain.So It is very important to ensure food safety.This paper analyzes the source control of food safety systematically,which is called as three measures of source control of food safety.The first measure is risk assessment and monitoring of food safety.The second measure is the residue limits of agricultural chemicals (inputs) in food.It is the key measure to source control in the process of food planting and breeding,which concludes establishing and using the residue limit standards of agricultural chemicals in food,and fine operation of agricultural chemicals input. Only according to the standards can control the residue limit exceed the standards.The third measure is the control of using additives of food processing.It is necessary to establish food additive standards and using standards,to control additive residue limits,and to eliminate illegal food addition.According to this paper,these three measures are the key to ensure food safety in the whole food chain.If we can do these,food safety can be guaranteed basically.Through the above analysis,we can provide reference for source control of food safety.