食品理化檢驗(yàn)過程中的質(zhì)量控制策略探討

摘 要：本文分析了食品理化檢驗(yàn)過程中的樣品采集與制備、檢測(cè)技術(shù)和儀器選用、檢測(cè)人員專業(yè)能力以及檢測(cè)環(huán)境等影響檢驗(yàn)質(zhì)量的關(guān)鍵因素，提出應(yīng)優(yōu)化采樣與制備流程、合理選用檢測(cè)技術(shù)與儀器、強(qiáng)化人員培訓(xùn)和優(yōu)化檢測(cè)環(huán)境管控，確保食品理化檢驗(yàn)結(jié)果的準(zhǔn)確性與可靠性。

關(guān)鍵詞：食品理化檢驗(yàn)；質(zhì)量控制；樣品采集；檢測(cè)環(huán)境

Discussion on Quality Control Strategies in the Process of Food Physical and Chemical Testing

ZHANG Liang

（Laixi Center for Disease Control and Prevention， Qingdao 266600， China）

Abstract： This article analyzes the key factors that affect the quality of food physical and chemical testing， such as sample collection and preparation， selection of testing techniques and instruments， professional competence of testing personnel， and testing environment. It proposes optimizing the sampling and preparation process， selecting testing techniques and instruments reasonably， strengthening personnel training， and optimizing testing environment control to ensure the accuracy and reliability of food physical and chemical testing results.

Keywords： food physical and chemical testing; quality control; sample collection; testing environment

隨著食品工業(yè)的蓬勃發(fā)展，食品種類日益繁多且流通速度較快，其質(zhì)量安全與民眾的健康生活息息相關(guān)。（剩余4373字）