超市食品安全质量管理体系及其关键技术研究
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摘要
食品是人类赖以生存的能源,食品安全是人们消费的底线。食品安全是一个关系政治稳定、经济繁荣、人类健康与种族繁衍的全球性问题。本文根据ISO22000:2005和ISO9001:2000标准的要求,将食品流通行业的特殊要求、标准、关键技术与目前先进的质量管理体系有机整合,研究超市食品安全质量管理体系的构建、超市食品合格供应商的识别与评价、HACCP计划的制定与实施以及基于CSI测评的体系运行有效性评价方法。
本文主要研究工作如下:
1、在综述国内外相关研究成果的基础上,引入Kano模型理论,从理所当然质量、期望质量和魅力质量三方面对食品质量的特性进行了界定;在研究体系、管理体系、质量管理体系概念的基础上,对食品安全质量管理体系的概念进行定义;研究了GMP、SSOP与HACCP体系的支撑关系以及ISO22000标准与ISO9001标准整合的可行性,为超市食品安全质量管理体系的构建研究奠定理论基础。
2、在研究ISO22000标准和ISO9001标准整合可行性的基础上,提出了构建超市食品安全质量管理体系的理论框架,它包括超市食品安全质量的十条核心价值观、推动超市食品安全质量管理体系运作的两种PDCA循环:超市食品安全质量管理体系的PDCA循环和HACCP项目的PDCA循环以及涵盖食品安全质量方针与目标、过程识别、资源配置、体系文件等四方面的策划程序。
3、在研究超市食品供应商分类评价程序基础上,综合考虑交货防护、标识可追溯性等相关指标,从质量水平、价格水平、交付能力、市场竞争力以及服务水平等五个方面构建了超市食品供应商评价指标体系,构建了基于马田系统(Mahalanobis-Taguchi System,MTS)的超市食品合格供应商识别的基准空间,筛选出了识别超市食品合格供应商的关键指标;运用以IEM为单排序算法的IAHP法对超市食品合格供应商进行了综合评价,并与基于MTS的超市食品合格供应商评价结果进行了比较。
4、研究基于故障模式与影响分析(Failure modes and Effect Analysis,FMEA)的超市食品HACCP计划制定与实施,主要将FMEA原理与HACCP原理进行整合,综合考虑影响超市食品安全供应的潜在故障模式,根据风险优序数的大小判别关键控制点,运用HACCP原理确定有效的控制措施与监控程序,形成HACCP计划(以猪肉为例),并将控制图理论应用到关键控制点的统计过程控制中。
5、研究基于CSI测评的超市食品安全质量管理体系有效性评价,基于顾客满意度指数模型的一般原理与超市食品安全质量的特点,综合考虑影响顾客对超市食品安全满意程度的重要因素,构建了超市食品安全质量CSI模型;通过苏果超市食品安全质量CSI的测评,对苏果超市食品安全质量管理体系运行的有效性进行了评价;通过对结构变量之间的模型效应分析、顾客分类特征的CSI方差分析得出了一些对超市食品经营有益的结论。
Food is the basic source for mankind, and the safety of food is essential for people's consumption. The problem of food safety is a problem that troubles the whole world, which has connection with political stability, economic prosperity, and health of mankind as well as racial multiplying. According to the requirement of ISO22000:2005 and ISO9001:2000 standard, this paper integrates the special requirements、standard、critical technique of food circulation industry and advanced system of quality management, studies the establishment of management system of food safety quality, the recognition and evaluation of qualified supplier of supermarket, the formulation and implementation of HACCP plan and other critical factors that influence the operation of the system, as well as the valid method to evaluate the operation base on CSI.
Firstly, on the basis of summarizing related research home and abroad, this paper introduces the Kano model, defines the characteristics of food quality from natural quality, expected quality and charming quality; Based on the study of the concept of system, management system and quality management system, this paper defines the concept of quality management system of food safety; it also studies the supporting relationship of GMP, SSOP and HACCP system, as well as the feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, which lay a theoretical foundation for the establishment of quality management system of food safety.
Secondly, base on feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, this paper proposes an framework on the establishment of management system of food safety quality, it includes ten core values for supermarket food safety, two PDCA circulations for establishing the system of supermarket food safety quality management: the PDCA circulation for the system of supermarket food safety quality management and the PDCA circulation for HACCP projects, and the planning program of the system of supermarket food safety quality management.
Thirdly, this paper establishes an index system to evaluate supermarket food suppliers and make grading criteria respectively, based on quality level, price level, payment capability, market competence and service level, and establishes the basic space of judging eligible food supplier in supermarkets based on Mahalanobis-Taguchi System. The Analytic Hierarchy Process with interval judgment is employed to evaluate supermarket food suppliers.
Fourthly, this paper studys implementation food HACCP plans in supermarkes. Emphasis is the integration of theory of failure modes and effect analysis and HACCP, considers potential failure mode of food supply process in supermarkets and judges the critical control points according risk priority number. For the instance of pork in Suguo supermarket, a HACCP plan for pork is made, and the theory of SPC is applied to control the critical control points.
At last, based on the general principle of Customer Satisfaction Index (CSI) model and the characteristic of supermarket food safety quality, a CSI model for evaluating supermarket food safety quality is established. Through CSI survey and assessment, the validity of the food safety quality management system in Suguo supermarket is evaluated. It evaluates the validity of the system running from customer's points of view, proposes some good advice to food proprietors in supermarkets.
本文主要研究工作如下:
1、在综述国内外相关研究成果的基础上,引入Kano模型理论,从理所当然质量、期望质量和魅力质量三方面对食品质量的特性进行了界定;在研究体系、管理体系、质量管理体系概念的基础上,对食品安全质量管理体系的概念进行定义;研究了GMP、SSOP与HACCP体系的支撑关系以及ISO22000标准与ISO9001标准整合的可行性,为超市食品安全质量管理体系的构建研究奠定理论基础。
2、在研究ISO22000标准和ISO9001标准整合可行性的基础上,提出了构建超市食品安全质量管理体系的理论框架,它包括超市食品安全质量的十条核心价值观、推动超市食品安全质量管理体系运作的两种PDCA循环:超市食品安全质量管理体系的PDCA循环和HACCP项目的PDCA循环以及涵盖食品安全质量方针与目标、过程识别、资源配置、体系文件等四方面的策划程序。
3、在研究超市食品供应商分类评价程序基础上,综合考虑交货防护、标识可追溯性等相关指标,从质量水平、价格水平、交付能力、市场竞争力以及服务水平等五个方面构建了超市食品供应商评价指标体系,构建了基于马田系统(Mahalanobis-Taguchi System,MTS)的超市食品合格供应商识别的基准空间,筛选出了识别超市食品合格供应商的关键指标;运用以IEM为单排序算法的IAHP法对超市食品合格供应商进行了综合评价,并与基于MTS的超市食品合格供应商评价结果进行了比较。
4、研究基于故障模式与影响分析(Failure modes and Effect Analysis,FMEA)的超市食品HACCP计划制定与实施,主要将FMEA原理与HACCP原理进行整合,综合考虑影响超市食品安全供应的潜在故障模式,根据风险优序数的大小判别关键控制点,运用HACCP原理确定有效的控制措施与监控程序,形成HACCP计划(以猪肉为例),并将控制图理论应用到关键控制点的统计过程控制中。
5、研究基于CSI测评的超市食品安全质量管理体系有效性评价,基于顾客满意度指数模型的一般原理与超市食品安全质量的特点,综合考虑影响顾客对超市食品安全满意程度的重要因素,构建了超市食品安全质量CSI模型;通过苏果超市食品安全质量CSI的测评,对苏果超市食品安全质量管理体系运行的有效性进行了评价;通过对结构变量之间的模型效应分析、顾客分类特征的CSI方差分析得出了一些对超市食品经营有益的结论。
Food is the basic source for mankind, and the safety of food is essential for people's consumption. The problem of food safety is a problem that troubles the whole world, which has connection with political stability, economic prosperity, and health of mankind as well as racial multiplying. According to the requirement of ISO22000:2005 and ISO9001:2000 standard, this paper integrates the special requirements、standard、critical technique of food circulation industry and advanced system of quality management, studies the establishment of management system of food safety quality, the recognition and evaluation of qualified supplier of supermarket, the formulation and implementation of HACCP plan and other critical factors that influence the operation of the system, as well as the valid method to evaluate the operation base on CSI.
Firstly, on the basis of summarizing related research home and abroad, this paper introduces the Kano model, defines the characteristics of food quality from natural quality, expected quality and charming quality; Based on the study of the concept of system, management system and quality management system, this paper defines the concept of quality management system of food safety; it also studies the supporting relationship of GMP, SSOP and HACCP system, as well as the feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, which lay a theoretical foundation for the establishment of quality management system of food safety.
Secondly, base on feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, this paper proposes an framework on the establishment of management system of food safety quality, it includes ten core values for supermarket food safety, two PDCA circulations for establishing the system of supermarket food safety quality management: the PDCA circulation for the system of supermarket food safety quality management and the PDCA circulation for HACCP projects, and the planning program of the system of supermarket food safety quality management.
Thirdly, this paper establishes an index system to evaluate supermarket food suppliers and make grading criteria respectively, based on quality level, price level, payment capability, market competence and service level, and establishes the basic space of judging eligible food supplier in supermarkets based on Mahalanobis-Taguchi System. The Analytic Hierarchy Process with interval judgment is employed to evaluate supermarket food suppliers.
Fourthly, this paper studys implementation food HACCP plans in supermarkes. Emphasis is the integration of theory of failure modes and effect analysis and HACCP, considers potential failure mode of food supply process in supermarkets and judges the critical control points according risk priority number. For the instance of pork in Suguo supermarket, a HACCP plan for pork is made, and the theory of SPC is applied to control the critical control points.
At last, based on the general principle of Customer Satisfaction Index (CSI) model and the characteristic of supermarket food safety quality, a CSI model for evaluating supermarket food safety quality is established. Through CSI survey and assessment, the validity of the food safety quality management system in Suguo supermarket is evaluated. It evaluates the validity of the system running from customer's points of view, proposes some good advice to food proprietors in supermarkets.
引文
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