摘要
从3个角度分析食品安全的科学内涵构成即食品的质量安全、营养平衡与可持续供给安全(数量安全),认为该构成具有一定的阶段性、时代性和发展性。同时对食品安全可持续控制体系从以下6个方面提出体系完善和控制的建议:(1)食品安全的质量标准和法律法规建设;(2)完善食品的源头生产、流通、加工和销售控制体系;(3)完善食品市场准入、标识、追踪和召回制度;(4)独立的质量监督与检测体系;(5)消费者的科学消费和媒体的正面宣传引导;(6)关注农村与城市社区食品安全建设。
The science connotation of food safety was analysed from three points of view including food safety , nutrition balance and sustainable supplying(quantity safety), and the constitute had the characters of stage, times and development. The advices of food safety system perfecting and controlling were also provided, as the following: (1)building of quality standard and rules; (2)perfecting of producing ,transportation, processing and selling system; (3)food marked-permitting, labeling, tracing and recalling system building; (4)independently supervising and inspecting;(5)scientific consuming and right leading of media;(6)focusing on food safety of country and city community.
出处
《食品科技》
CAS
北大核心
2005年第1期1-4,共4页
Food Science and Technology
基金
青岛市科技局资助项目(03-1-NSH-23)。
关键词
食品安全
营养平衡
可持续性供给
food safety
nutrition balance
sustainable supplying
