食品理化檢驗(yàn)危害因素分析與防護(hù)措施探討

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摘 要：理化檢驗(yàn)在食品檢測(cè)中發(fā)揮著重要作用，檢測(cè)操作流程復(fù)雜，理化檢驗(yàn)人員不同程度接觸有毒有害物質(zhì)及不良工作環(huán)境，存在一定的安全隱患。本文針對(duì)食品理化檢驗(yàn)存在的危害因素進(jìn)行分析，并提出切實(shí)可行的防護(hù)措施，以達(dá)到保障食品理化檢驗(yàn)人員身心健康，提高食品理化檢驗(yàn)實(shí)驗(yàn)室安全管理水平的目的。

關(guān)鍵詞：食品理化檢驗(yàn)；危害因素；防護(hù)措施

Analysis of Harmful Factors in Physical and Chemical Inspection of Food and Discussion on Protective Measures

ZHANG Meiyan1， LIU Zhenwei2*

（1.Manzhouli Center for Disease Control and Prevention， Manzhouli 021400， China;

2.Technical Center of Manzhouli Customs， Manzhouli 021400， China）

Abstract： Physical and chemical inspection plays an important role in food testing， the testing operation process is complex， physical and chemical inspection personnel in different degrees of exposure to toxic and harmful substances and poor working environment， there are certain safety risks. This paper analyzes the harmful factors existing in physical and chemical inspection of food， and puts forward practical protective measures to ensure the physical and mental health of food physical and chemical inspection personnel and improve the safety management level of food physical and chemical inspection laboratory.

Keywords： physical and chemical inspection of food; hazard factors; protective measure

食品理化檢驗(yàn)在保障食品安全、維護(hù)公眾健康、規(guī)范食品經(jīng)營(yíng)、促進(jìn)食品工業(yè)發(fā)展等方面發(fā)揮著重要的作用[1]。（剩余5064字）