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以河南省原阳县黑花生食品加工企业为例,研究微型食品企业的质量安全水平。主要开展了以下两方面的研究工作:一方面,借鉴关键控制点体系原理,通过对黑花生加工过程的科学分析,确定原料接收、炒制和清理为黑花生加工的关键控制点,并建立以关键控制点为主体的质量安全评价指标体系;另一方面,建立概率型非线性回归模型,分析微型食品企业质量安全水平的影响因素,得出企业经营者对食品安全的认知和态度、企业的资金实力和生产安全食品的成本对微型食品企业质量安全水平有显著影响。
Taking Yunshan black peanut food processing enterprises in Henan Province as an example, the paper studies the quality and safety of micro-food enterprises. The following two aspects are mainly studied: On the one hand, drawing on the principle of the key control point system, through the scientific analysis of the processing of black peanuts, we determine the key control points of raw material receiving, frying and cleaning as the processing of black peanuts, Key control points as the main body of the quality and safety evaluation index system; the other hand, the establishment of probabilistic nonlinear regression model, analysis of micro-food enterprises quality and safety of the influencing factors come to business managers on food safety awareness and attitude of enterprises The financial strength and the cost of producing safe food have a significant impact on the quality and safety of micro-food enterprises.