基于系统安全理论的中国传统小吃食品安全评价:武汉热干面案例研究

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.03
Wei Gao, Lin Li, Yingchun Xue
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引用次数: 0

摘要

武汉热干面作为中国传统小吃之一,在中国大部分地区闻名遐迩已有近百年的历史。它的特色、口味和快捷的烹饪方法满足了许多人的需求。然而,食品安全已成为武汉热干面发展过程中的一个重要障碍。本研究以系统安全理论为基础,制定了评价指标,并选用熵值法对武汉热干面的食品安全问题进行了分析。结果表明,评分为 2.59,高于 5.00,即表现低于平均水平。这可能是由于员工的食品安全意识薄弱、企业管理初级、行业内有效和权威的标准较少等原因造成的。基于系统理论,本研究提出了工程、教育和执行,即 "3E 原则 "来解决上述问题。3E 原则 "的关键在于围绕最关键的问题,重点识别、控制和评估危害,并按照重要性和紧迫性的顺序加以解决。3E 原则 "还强调循环加工,以提高食品安全。
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Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles
Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the "3E principle”, to solve the above problems. The key to the "3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The "3E principle” also emphasises circular processing for better food safety.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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