基于質(zhì)量管理與“人機(jī)料法環(huán)”的食品廠質(zhì)量控制問題與策略研究

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Research on Food Factory Quality Control Problems and Strategies Based on Quality Management and the “Personnel， Machinery， Materials， Methods， and Environment" Framework

CHEN Wanhong （Xiamen Aiyi Snack Researrch Institure Co.， Ltd.， Xiamen 3610o0， China）

Abstract： This article explores the quality control of food factories in depth，based on the basic concept of quality management and combined with the five key elements of“personnel，machinery，material，method， and environment”（personnel， machinery and equipment，raw materials，production methods，and environment）. It analyzes the problems that exist in the quality control process of food factories and proposes corresponding improvement strategies.Byoptimizing the management of various elements of the"personnel，machinery，material， method，environment”，theaim is to improve the productqualityof food factories，ensure the healthand safety of consumers， and enhance the market competitiveness of enterprises.

Keywords： food plant; quality control strategy; food production process

隨著人們生活水平的不斷提高，食品質(zhì)量和安全已成為社會(huì)關(guān)注的焦點(diǎn)，確保食品生產(chǎn)過程質(zhì)量是國(guó)家監(jiān)管體系中的首要任務(wù)[1。（剩余7149字）