论文部分内容阅读
目的:探索餐饮业复合调味料中食品添加剂的监管对策,指导餐饮企业规范化管理,在菜肴制作中合理使用食品添加剂。方法:从食品原料采购、预包装食品标签等方面设计调查表,进行现场调查,并开展抽检。结果:复合调味料广泛使用在餐饮企业的菜肴加工中,78件复合调味料食品添加剂名称未清晰标注,8件样品未标识成分;13件进口的复合调味料无中文标识;餐饮单位存在添加非食用物质、超范围使用食品添加剂和使用假冒伪劣食品添加剂的情况;30件复合调味料的成分为食品和多种食品添加剂,实质是复合食品添加剂。抽检了36件复合调味料,不合格率22.2%;95名采购人员对于4类复合调味料食品安全知识测试题总的回答正确率44.2%。结论:将问题复合调味料纳入食品添加剂管理范畴,建立复合调味料食品添加剂成分图谱库,研发食品添加剂的检测方法,形成由消费者对食品添加剂的敏感程度决定是否使用食品添加剂的社会氛围,提升监管能力,帮助和指导企业。
OBJECTIVE: To explore the regulatory measures of food additives in the compound seasoning of the catering industry, to guide the standardized management of catering enterprises and to rationally use food additives in the making of dishes. Methods: From the procurement of food raw materials, pre-packaged food labels and other aspects of the design of the questionnaire, conduct on-site investigations and carry out sampling. Results: The compound seasonings were widely used in the processing of dishes by catering enterprises. The names of 78 composite seasonings were not clearly labeled, and 8 samples did not identify the ingredients. There was no Chinese logo for the 13 imported seasonings, Food substances, the use of food additives beyond the scope and the use of counterfeit food additives; 30 composite seasoning ingredients for food and a variety of food additives, in essence, is a composite food additives. Sampling 36 composite seasoning, the failure rate of 22.2%; 95 procurement officers for the four types of complex seasoning food safety knowledge test questions the total answer correct rate of 44.2%. Conclusion: The problem of complex seasonings into the scope of food additives management, the establishment of compound seasonings food additives composition library map, research and development of food additives testing methods to form a consumer sensitivity to food additives to decide whether or not to use food additives in the social atmosphere, enhance Regulatory capacity to help and guide the business.