基于HACCP和6S管理方法的食品检验检测机构质量控制研究

Research on the quality control of food inspection and testing institutions based on HACCP and 6S management methods

中文关键词:  食品检验检测机构  危害分析与关键控制点  6S  质量管理  质量控制

英文关键词:food inspection and testing institution  hazard analysis critical control point  6S  quality management  quality control

中文摘要:

      危害分析与关键控制点(hazard analysis critical control point, HACCP)体系、6S[包括整理(seiri)、整顿(seiton)、清洁(seiketsu)、清扫(seiso)、安全(safety)、素养(shitsuke)]现场精益管理是被生产企业广泛实践应用且证明行之有效的质量管理方法。本文从体系结构、管理思路、模块接口等方面分析了HACCP在食品检验检测机构应用的可行性, 建立了一种基于HACCP和6S的食品检验检测机构质量控制方法, 阐述了HACCP与6S现场精益管理结合的检验检测质量管理工作思路与方法, 并以GB 4789.3-2016《食品安全国家标准食品微生物学检验大肠菌群计数》MPN计数法为例, 分析了该方法在食品检验检测机构质量控制中的应用。

英文摘要:

      As an effective management method, hazard analysis critical control point (HACCP) and 6S (including seiri, seiton, seiketsu, seiso, safety, shitsuke) management are widely used in the field of production quality control. This paper analyzes the feasibility of applying HACCP to food inspection and testing institutions from the aspects of system structure, management idea and module interface, establishes a quality control method of food inspection and testing institutions based on HACCP and 6S, expounds the ideas and methods of quality management combining HACCP and 6S, and uses GB 4789.3-2016 National food safety standard-Microbiological examination of food coliforms count MPN method as an example, the application of the management method in quality control of food inspection and testing institutions was analyzed.