一次性竹木筷产品质量安全风险分析

Quality and safety risk analysis of disposable bamboo chopsticks

中文关键词:  一次性竹木筷  风险监测  二氧化硫浸出量  微生物

英文关键词:disposable bamboo chopsticks  risk monitoring  sulfur dioxide leaching amount  microorganism

中文摘要:

      近年来, 一次性木筷被广泛应用于餐饮行业, 而其质量安全问题也成为人们关注的重点。本文结合一次性竹木筷的产品特性、行业概况和现行标准的有关情况, 通过风险监测有关结果, 分析了一次性竹木筷产品质量状况和可能存在的潜在质量安全隐患, 同时对消费者可能造成伤害的风险因素进行了深入研究, 得出现行标准与生产工艺不相适应的结论。建议通过加强标准制修订、提高生产企业安全责任意识和消费者安全使用意识等措施, 促进一次性竹木筷行业整体质量的提升。

英文摘要:

      In recent years, disposable bamboo chopsticks had been widely used in the catering industry, and their quality and safety issues had also become the focus of attention. Based on the product characteristics, industry overview and current standards of disposable bamboo chopsticks, this paper analyzed the quality status of disposable bamboo chopsticks products and potential quality safety hazards through risk monitoring results. At the same time, the risk factors of possible harm to consumers were deeply studied, and the conclusion that the current standard was incompatible with the production process was obtained. It was suggested to promote the improvement of the overall quality of the disposable bamboo and chopsticks industry by strengthening standards and revisions, raising awareness of safety responsibility of production enterprises and consumer safety awareness.