食品生产加工小作坊监管模式研究

发布时间：2018-05-26 16:06

本文选题：食品安全 + 生产加工　；参考：《天津大学》2010年硕士论文

【摘要】：食品安全关系着广大人民群众身体健康和生命安全,关系着经济健康发展和社会和谐稳定。我国食品安全法律法规和监管体系不断加强,食品安全标准体系日渐完善,食品生产技术水平和产品质量不断提高,食品安全整体水平也得到了明显的提升。但是目前我国食品生产加工业生产力水平相对较低且发展参差不齐,食品生产加工小作坊还大量存在,从业人员知识水平不高,生产设施和设备简陋,广泛分布在农村和城乡结合部,呈现“多、小、散、乱、差”的特点,短时间内难以提高生产水平,存在一定的食品质量安全隐患。第一章从食品生产加工小作坊的现状进行分析,对小作坊的定义、特点以及存在的原因和作用进行了深入的分析。采用了形式逻辑学的定义方法,指出了小作坊定义所存在的问题。第二章概述了我国食品生产加工小作坊的监管现状,对比国外发达国家的监管模式,指出了我国小作坊监管所存在的问题。第三章对食品生产加工小作坊监管体系进行了理论分析,运用了系统理论方法,对生产加工领域食品安全监管体系、食品生产加工小作坊监管体系以及它们的总体关系进行理论分析,并开展食品生产加工小作坊与其他要素的相关性分析。第四章对食品生产加工小作坊的监管要素提出了几点建议,其中采用风险型决策办法进行分析,以进一步完善食品生产加工小作坊的监管体系。
[Abstract]:Food safety is related to the people's health and life safety, the healthy development of economy and social harmony and stability. China's food safety laws and regulations and regulatory system has been strengthened, food safety standards system has been improved, the level of food production technology and product quality has been improved, and the overall level of food safety has been significantly improved. However, at present, the productivity of food production and processing industry in China is relatively low and the development is uneven. There are still a large number of small workshops for food production and processing, the level of knowledge of practitioners is not high, and the production facilities and equipment are simple. Widely distributed in rural and urban-rural areas, the characteristics of "more, smaller, scattered, disorderly, poor", it is difficult to improve the level of production in a short period of time, there are certain hidden dangers of food quality and safety. The first chapter analyzes the current situation of the small workshop of food production and processing, and analyzes the definition, characteristics, reasons and functions of the small workshop. The definition method of formal logic is adopted and the problems in the definition of small workshop are pointed out. The second chapter summarizes the current situation of the supervision of small workshops in food production and processing in China, compares the regulatory models of developed countries, and points out the problems existing in the supervision of small workshops in China. The third chapter makes a theoretical analysis on the supervision system of food production and processing workshop, and applies the system theory method to the food safety supervision system in the field of production and processing. The supervision system of food production and processing workshops and their overall relationship are analyzed theoretically, and the correlation analysis between food production workshops and other factors is carried out. The fourth chapter puts forward some suggestions on the supervision elements of the food production and processing workshop, in which the risk decision method is adopted to further improve the supervision system of the small food production and processing workshop.
【学位授予单位】：天津大学
【学位级别】：硕士
【学位授予年份】：2010
【分类号】：F203

【引证文献】