食品理化檢驗(yàn)中的質(zhì)量控制方法研究

摘 要：食品安全問(wèn)題已成為當(dāng)前社會(huì)關(guān)注的重點(diǎn)，而食品理化檢驗(yàn)作為食品安全保障的重要內(nèi)容，其檢驗(yàn)精準(zhǔn)性直接影響市場(chǎng)上食品的安全。據(jù)此，本文基于食品理化檢驗(yàn)的基本內(nèi)容和質(zhì)量控制的作用，探討了食品理化檢驗(yàn)質(zhì)量控制的策略，以期為后續(xù)食品理化檢驗(yàn)中的質(zhì)量控制提供方法及策略參考，進(jìn)而有效提高食品理化檢驗(yàn)質(zhì)量。

關(guān)鍵詞：食品理化檢驗(yàn)；質(zhì)量控制；檢驗(yàn)內(nèi)容

Study on Quality Control Methods in Food Physical and Chemical Inspection

ZHANG Muhua， LIU Haihui， YU Zhaoyan

（Shandong Fengxiang Co.， Ltd.， Liaocheng 252000， China）

Abstract： Food safety has become the focus of current social concern， and food physical and chemical inspection as an important element of food safety， the accuracy of its inspection directly affects the safety of food on the market. Accordingly， based on the basic content of food physical and chemical inspection and the role of quality control， this paper discusses the strategy of food physical and chemical inspection quality control， in order to provide a reference for the subsequent quality control in food physical and chemical inspection methods and strategies， and then effectively improve the quality of food physical and chemical inspection.

Keywords： food physical and chemical inspection; quality control; inspection content

食品理化檢驗(yàn)是以化學(xué)檢驗(yàn)為基礎(chǔ)，以儀器設(shè)備為輔助的食品安全檢驗(yàn)方式。（剩余4958字）