风险管理框架下合肥地区外卖食品安全监管研究

发布时间：2018-05-02 13:34

本文选题：外卖食品 + 风险　；参考：《安徽大学》2017年硕士论文

【摘要】：食品的安全问题关系到社会的稳定和持续发展,我国的食品安全经历了由数量安全向质量安全的转变,食品安全监管也历经几个阶段,食品安全标准体系也正在重新整合、检验检测、质量认证、风险评估与预警和追溯与召回等各项制度均在建立与完善。近年来随着生活节奏的加快,外卖订单平台的发展,作为可持续发展思想在餐饮业的具体实践,外卖食品成为饮食业未来的发展方向,在全球范围内迅速兴起。在风险管理框架下研究外卖食品安全的风险,分析风险因素对中国外卖食品的影响,制定相应的管理措施,弥补现阶段外卖食品安全风险研究的不足,对中国外卖食品安全的风险管理具有一定的理论价值与实践意义。首先,本文阐述食品安全、食品安全监管、外卖食品以及风险理论的相关概念,分析了中国外卖食品的特征,评价了国内外有关食品安全监管和外卖食品安全的理论和文献,从理论上分析风险对外卖食品安全的影响。针对合肥地区食品安全监管体制运行现状、存在问题进行详细阐述,分析合肥地区外卖食品安全的风险。然后,针对外卖食品的消费者和餐饮企业从业人员进行访谈,运用扎根理论的方法对访谈资料进行编码,在开放性编码阶段,总计贴标签67个,形成概念31个,提炼出小范畴17个。在主轴编码阶段,持续分析外卖食品安全风险传导的整个脉络,提炼出六大主范畴"风险来源"、"风险事件"、"风险结果"、"营养性"、"稳定性"和"安全性"。在选择性编码阶段,我们通过对材料的研究与审核发现"风险来源"、"风险事件"和"风险结果"三个主范畴为中国外卖食品风险的构成要素,"营养性"、"稳定性"和"安全性" 3个决定风险发展的原因和条件,在风险传导过程中起关键作用。通过扎根理论的理论编码程序,进一步构建出中国外卖食品安全风险传导路径,"中国外卖食品安全风险传导路径"、"稳定性对中国外卖食品安全风险路径的影响"、"营养性对中国外卖食品安全风险路径的影响"和"安全性对中国外卖食品安全风险路径的影响"。再次,通过对中国外卖食品安全风险因素的调查问卷的统计分析,基于外卖食品安全监管贯穿生产、加工、储存、运输及销售等诸多环节,得出外卖食品的风险来源主要有①餐饮企业的生产风险如材料的新鲜度、添加剂的使用等;②配送环节的配送风险如配送的及时性、配送中食品的完整性;③售后管理风险等,为后面进一步展开研究提供相应的依据。最后,针对食品安全监管中存在的不足之处,存在的风险问题,提出相应的管理措施。本研究丰富了外卖食品安全风险管理理论的研究成果,为降低中国外卖食品的风险提供了新的思路与方法。
[Abstract]:Food safety is related to social stability and sustainable development. Food safety in China has undergone a transition from quantity safety to quality safety. Food safety supervision has also gone through several stages, and food safety standards system is also being reintegrated. Inspection and testing, quality certification, risk assessment and early warning, and traceability and recall systems are being established and improved. In recent years, with the quickening pace of life and the development of take-out order platform, as a concrete practice of sustainable development thought in the catering industry, takeout food has become the future development direction of catering industry, and has been rising rapidly in the global scope. Under the framework of risk management, this paper studies the risks of takeout food safety, analyzes the impact of risk factors on take-out food in China, and formulates corresponding management measures to make up for the deficiency of the risk research on takeout food safety at the present stage. It has certain theoretical value and practical significance to the risk management of Chinese takeout food safety. First of all, this paper describes the related concepts of food safety, food safety supervision, take-out food and risk theory, analyzes the characteristics of Chinese takeout food, and evaluates the theories and literature of food safety supervision and take-out food safety at home and abroad. The influence of risk on food safety is analyzed theoretically. In view of the current situation of food safety supervision system in Hefei area, the existing problems are expounded in detail, and the risks of food safety for takeout in Hefei area are analyzed. Then, interviews are conducted for take-out food consumers and catering employees, and the interview data are encoded by the method of taking root theory. In the stage of open coding, 67 labels are affixed, forming 31 concepts. 17 small categories were extracted. In the main axis coding stage, the whole context of risk transmission of takeout food safety is continuously analyzed, and six main categories "risk source", "risk event", "risk result", "nutrition", "stability" and "safety" are extracted. In the selective coding phase, Through the study and examination of the materials, we found that the three main categories of "risk source", "risk event" and "risk result" are the three main categories of risk components, "nutrition", "stability" and "safety" of take-out food in China. The reasons and conditions for determining the risk development, Play a key role in the process of risk transmission. Through theoretical coding programs that take root in theory, Further construction of China takeout food safety risk transmission path, "China takeout food safety risk transmission path", "stability to China takeout food safety risk path", "nutrition to China takeout food safety risk" The influence of route and the influence of safety on the risk path of Chinese takeout food safety. Thirdly, through the statistical analysis of the questionnaire on the risk factors of takeout food safety in China, based on the safety supervision of take-out food, it runs through production, processing, storage, transportation and sales, and so on. It is concluded that the risk sources of take-out food mainly include the production risks of 1 catering enterprise such as the freshness of materials, the use of additives and so on, such as the timeliness of distribution, the integrity of food in distribution and the risk of after-sale management, etc. It provides the corresponding basis for further research. Finally, aiming at the deficiencies and risks in food safety supervision, the corresponding management measures are put forward. This study enriches the research results of takeout food safety risk management theory and provides new ideas and methods for reducing the risk of takeout food in China.
【学位授予单位】：安徽大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：F203;F719.3

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