食品安全法控制下食用菌工厂化生产安全监管体系构建
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摘要
食用菌味道鲜美,具有较高的营养价值和保健药用价值,其产业有着巨大市场潜力以及发展空间,经济效益显著。相较于传统"手工作坊"种植栽培模式,食用菌工厂化生产模式提升了食用菌品质及其附加值,能够满足市场多样化需求,提升产业整体竞争力。通过阐述食用菌工厂化生产的相关概念及特点分析;然后分析构建食用菌工厂化生产安全监管体系的重要性;最后,研究食品安全法控制下食用菌工厂化生产安全监管体系的构建问题。构建食用菌工厂化生产安全监管体系,必须树立科学监管理念,强化事前、事中和事后监管作用;加强事前监管作用,健全食用菌生产的监管制度和机制建设,提高监管方式创新能力;严格事中过程监管,强化企业主体责任,提升企业主诚信自律意识,督查企业做好食用菌生产安全工作,规范企业主体诚信自律;多措并举,多管齐下,保持高压严惩态势,提升事后监管效能。
Edible fungis have delicious taste, high nutritional value and health care medicinal value. Tts industry has huge potential market and development space, and the economic benefits are remarkable. Compared with the traditional "hand workshop" planting and cultivation mode, the edible fungi factory production mode has improved the quality of edible fungi and its added value so that it can meet the diversified needs of the market and enhance the overall competitiveness of the industry. This paper firstly expounds the related concepts and characteristics of edible fungi factory production and analyzes the importance of constructing the safety supervision system of edible fungus factory production; and studies the construction of the safety supervision system of edible fungus factory production under the control of food safety law problem. To establish a safety supervision system for edible production of edible fungi, it is necessary to establish a scientific supervision concept, and strengthen the pre-supervision functions and strengthen the role of ex ante regulation,andimprove the supervision system and mechanism construction of edible fungi production and to improve the innovation ability of supervision methods. In the process supervision, strengthen the main responsibility of enterprises, enhance the sense of self-discipline and self-discipline of enterprises, supervise enterprises to do a good job in the safety of edible fungi production, standardize the integrity and self-discipline of enterprise entities; take multiple measures simultaneously, take a multi-pronged approach, maintain high pressure and severe punishment, and enhance post-regulation efficacy.
Edible fungis have delicious taste, high nutritional value and health care medicinal value. Tts industry has huge potential market and development space, and the economic benefits are remarkable. Compared with the traditional "hand workshop" planting and cultivation mode, the edible fungi factory production mode has improved the quality of edible fungi and its added value so that it can meet the diversified needs of the market and enhance the overall competitiveness of the industry. This paper firstly expounds the related concepts and characteristics of edible fungi factory production and analyzes the importance of constructing the safety supervision system of edible fungus factory production; and studies the construction of the safety supervision system of edible fungus factory production under the control of food safety law problem. To establish a safety supervision system for edible production of edible fungi, it is necessary to establish a scientific supervision concept, and strengthen the pre-supervision functions and strengthen the role of ex ante regulation,andimprove the supervision system and mechanism construction of edible fungi production and to improve the innovation ability of supervision methods. In the process supervision, strengthen the main responsibility of enterprises, enhance the sense of self-discipline and self-discipline of enterprises, supervise enterprises to do a good job in the safety of edible fungi production, standardize the integrity and self-discipline of enterprise entities; take multiple measures simultaneously, take a multi-pronged approach, maintain high pressure and severe punishment, and enhance post-regulation efficacy.
引文
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[2]唐丙元.完善河北省食品安全保障体系的政策建议[J].经济研究参考,2016(64):76-79.
[3]李玉,尚晓冬,宋春艳,等.香菇菌棒传统生产模式与工厂化生产模式的比较[J].食药用菌,2017(2):138-140.
[4]毕武,刘端林.我国食用菌工厂化生产现状与发展趋势[J].林业机械与木工设备,2017,45(6):12-14.
[5]张卫.实施食品安全战略让人民吃得放心[J].中国食品,2017(21):10-17.
[6]张守文.我国关于保健食品的管理法规主要内容解读[J].中国食品添加剂,2017(6):51-56.
[7]许宇振.我国食品安全问题监管体系构建研究[J].现代经济信息,2016(10):374-375.
[8]柏品清.上海市6区食用菌中铅、镉、总汞、总砷污染状况调查与评估[J].中国卫生检验杂志,2018,28(9):123-125+128.