食品檢驗(yàn)檢測的質(zhì)量控制及細(xì)節(jié)問題探究
摘 要：本文探究了食品檢驗(yàn)檢測的質(zhì)量控制內(nèi)容，包括樣品抽取、儀器和試劑選擇、方法和基本操作等內(nèi)容，分析了食品檢驗(yàn)檢測的質(zhì)量控制過程中存在的細(xì)節(jié)問題，并提出了健全管理體系和制度、創(chuàng)新檢驗(yàn)檢測技術(shù)、提升檢驗(yàn)人員能力素養(yǎng)等質(zhì)量控制策略，旨在提高食品檢驗(yàn)檢測的質(zhì)量和可靠性，保障公眾健康安全。
關(guān)鍵詞：食品檢驗(yàn)檢測；質(zhì)量控制；細(xì)節(jié)管理；技術(shù)創(chuàng)新
Quality Control and Details of Food Inspection and Testing
YANG Xudong
（General Standard Technical Service （Shanghai） Co.， Ltd.， Shanghai 200233， China）
Abstract： This article explores the quality control content of food inspection and testing， including sample extraction， instrument and reagent selection， methods， and basic operations. It analyzes the detailed problems in the quality control process of food inspection and testing， and proposes quality control strategies such as improving management systems and systems， innovating inspection and testing technologies， and enhancing the ability and literacy of inspection personnel， aiming to improve the quality and reliability of food inspection and testing， ensure public health and safety.
Keywords： food inspection and testing; quality control; detail management; technological innovation
食品安全是人們最為關(guān)注的問題之一，而食品檢驗(yàn)檢測作為保障食品安全的重要環(huán)節(jié)，保證其質(zhì)量和可靠性至關(guān)重要。（剩余4038字）