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1.
近年来频发的食品安全事故使高校食品安全管理面临着一系列的挑战,建起一套高效可靠的食品安全风险管理体系成为亟待解决的问题。本文由食品安全风险管控体系的风险评估、风险管理以及风险交流三要素入手,通过分析高校在进行食品安全风险管理过程中的短板,提出了优化后勤部门（公司）的组织架构、成立专业化的食品安全风险评估部门、推进食品安全问题的沟通交流与学习、制定食品安全事故相关应急预案等高校食品安全风险管理框架的建构路径。 相似文献
2.
社会稳定风险评估是我国进行重大行政决策的重要环节。回顾近十年来我国社会稳定风险评估的理论研究和实践做法,发现社会稳定风险评估存在以下问题:对社会稳定风险的认识不高、评估目的不明确、评估机构没有资质限制、结项标准不明以及评估成本承担机制不完善,这些问题制约了社会稳定风险评估的科学性和公正性。要健全社会稳定风险评估机制应加快制定和完善社会稳定风险评估技术规范;通过建立社会稳定风险评估师资格制度,完善社会稳定风险评估机构资质的认定;通过成立社会稳定风险报告质量裁定委员会来保证评估结果的公正性;以及依据"谁受益,谁付费"的原则确定社会稳定风险评估费用承担机制。 相似文献
3.
食品安全风险监测和风险评估 总被引：2，自引：0，他引：2
韦宁凯 《铜陵职业技术学院学报》2009,8(2):32-36
我国新颁布《食品安全法》专门增加食品安全风险监测和评估内容。食品安全风险评估是食品安全风险分析体系的核心和基础,分为四个步骤：危害识别、危害描述、暴露评估和风险描述。食品安全监测是风险评估和风险管理的基础性工作,监测系统主要包括食源性疾病监测、食品监测以及食品污染物的监测。 相似文献
4.
在风险社会与环境风险背景下,食品安全已成为引发全球性恐慌的重大问题。结合风险预防原则的科学不确定性、较高阈值、符合成本效益三个判断标准,以及食品安全领域的特殊性,参照欧美法律和制度经验,应在我国食品安全领域适用风险预防原则。针对我国食品安全领域风险预防措施的主要问题,提出以下完善建议:一是完善食品安全风险全程控制制度;二是健全食品安全风险监测、评估制度和食品安全标准体系;三是加强基层食品监管体系建设;四是健全食品安全可追溯机制;五是建立网络食品安全风险预防制度;六是完善食品安全联动奖惩机制,构建社会共治格局。 相似文献
5.
检察机关对执法办案风险的评估和预警,不仅是社会稳定风险评估机制的重要组成部分,也是其规范执法必不可少的环节。当前,检察机关执法办案风险评估预警存在机制运行不畅、部门衔接不够、评估内容不全面以及尚未完全实现开放式评估和动态评估等问题。对此,检察机关应在风险评估的主体、范围、等级判定、工作流程、责任划分等方面进行创新和完善,最大限度地防范和降低执法办案中的风险,化解矛盾,维护社会稳定。 相似文献
6.
高校后勤突发事件有不同于一般性突发事件的特征。当前,在我国高校后勤突发事件风险日趋严峻的形势下,应尽快建构高校后勤突发事件风险评估机制。在分析风险评估一般规律的基础上,结合高校后勤突发事件的特征,从风险识别、风险分析和风险评价等三个环节入手,可以有效建构高校后勤突发事件风险评估机制。 相似文献
7.
李永枝 《闽西职业大学学报》2013,(4):41-44
中小企业在中国的国民经济发展中起着重要的作用,中小企业内部控制制度是否健全又直接制约着中小企业的发展。健全的企业内部控制制度对于规范中小企业的内部管理,促进中小企业经济效益的提高起着积极的作用。目前中小企业普遍存在组织机构不健全、缺乏专业风险评估系统、风险控制活动薄弱、信息传递不及时、监督机制不健全等诸多问题,要完善中小企业内部控制,必须建立完善的组织机构、有效的风险评估系统、畅通的信息传递系统．并强化风险控制和内部监督机制,以保证中小企业健康发展。 相似文献
8.
构建高校安全稳定风险评估机制,有助于提高突发事件事前预警管控能力,最大限度降低风险危害。文章探讨了高校安全稳定风险评估的重要性、高校安全稳定风险评估机制建构的内涵、高校安全稳定风险评估机制的运行保障及建构高校安全稳定风险评估机制应重视的几个问题。 相似文献
9.
朱郢 《商情·科学教育家》2013,(17)
2009年2月28日,十一届全国人大常委会第七次会议通过了《中华人民共和国食品安全法》。食品安全法是适应新形势发展的需要,从法律制度上解决现实生活中存在的食品安全问题,保证食品安全而制定的,其中确立了以食品安全风险检测和评估为基础的科学管理制度,明确食品安全风险评估结果作为制定、修订食品安全标准和对食品安全实施监督管理的科学依据。这项法律规制实施以来在社会上收到了很好的反映效果,但是具体的实施过程还仍然存在一定的问题。本文主要运用文献资料法、逻辑推理法等,针对目前《食品安全法》实施过程中存在的问题及对策进行研究,希望能进一步促进《食品安全法》的顺利实施。 相似文献
10.
《洛阳师范学院学报》2019,(10):8-12
在欧洲,一般公众似乎失去了他们对于食品安全的信心。为弥补这一遗憾,欧盟委员会提出要科学的"重新装备"。然而问题是,更多的科学应用是否会颠覆公众的不信任?迄今为止的经验似乎表明效果适得其反,因为公众对于基于科学的政府控制系统有许多不信任。解决这一问题的答案就是创建一个独立的科学食品管理局。然而,我们认为,单独的科学建议并不可能重新树立公众的信心。更重要的是要使科学建议更加透明,即清晰地阐明其所依据的科学前提和科学事实。食品安全的风险评估基于狭窄而明确的风险定义,但公众关心的是一个广义价值背景下的食品安全,既包括利益也包含风险。公开透明以及广泛理解公众对于食品风险的警觉,建立有公众参与的对话机制,是涉及复杂价值问题的食品安全生产的必要且紧迫的第一步。 相似文献
11.
谢飞 《佳木斯教育学院学报》2012,(3):381-382,384
《中华人民共和国食品安全法》正式实施已近3年,在此对该部法律的实施现状进行调查研究,综观各国的食品安全法我们可以看出,大致都规定有食品安全风险监测和风险评估制度、食品安全标准制度、食品生产经营管理制度、食品召回制度、食品安全信息发布制度以及食品安全事故处置制度等,我国在确定以上制度的基础上,已经在理论和实践中采取分工负责与统一协调相结合的食品安全监管体制,全面地提高了食品安全工作的水平,并提供了强有力的法律和执行机构保障。但是与发达国家相比尤显不足,在文章中主要从理论角度把我国《食品安全法》中的规定的主要原则和制度同发达国家的相关内容进行比较,总结值得我国借鉴的部分,对我国食品安全监管完善提出法律建议。 相似文献
12.
王昕 《漯河职业技术学院学报》2021,(1)
《中华人民共和国食品安全法》的修订和国务院机构改革,进一步理顺了食品安全监管关系,明确了食品安全面临的监管问题,从多方面、深层次强化了我国的食品安全监管制度,但层出不穷的食品安全事件表明,食品安全制度和监管层面的改革在广度和深度上仍有欠缺,体制机制依旧存在障碍并且亟待破除。食品安全法律规制不仅应通过立法技术填补法律漏洞、协调监管冲突,还应运用食品安全规制技术进行风险评估模式的革新,推动构建食品安全规制主体的多元化协同治理体制。 相似文献
13.
胡琼天 《宁波广播电视大学学报》2012,(1):88-93
2009年《食品安全法》颁布以来,食品安全问题频发,并暴露出监管体系存在的风险分析前置程序缺位、市场利益关系冲击监管、食品安全标准杂乱等缺陷。在系统研究美国模式、欧盟模式、加拿大模式、澳大利亚模式、日本模式、韩国模式的基础上,我国应当构建以政府主导、企业自检自律和公众积极参与的三维一体监管模式,才能有效实施食品安全监管。任何一方的缺位,都将徒增食品安全事故发生的风险。 相似文献
14.
进行实验内容风险评价工作是实验室安全管理工作的重要组成部分,高校实验室在实验内容风险评价工作方面存在管理机构体制不科学、科研单位安全意识淡薄和安全评价制度不完善等问题.高校管理层面完善实验风险评价制度、研究机构强化风险评价管理措施,可提高实验室人员安全准入门槛,实现实验过程全程监管,有利于高校实验室安全管理工作的顺利开展,营造安全、科学、有序的科学研究氛围,进而推动高校各项事业可持续发展和全社会科技进步. 相似文献
15.
Carol Byrd-Bredbenner Virginia Wheatley Donald Schaffner Christine Bruhn Lydia Blalock Jaclyn Maurer 《Journal of Food Science Education》2007,6(3):46-55
ABSTRACT: Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement effective education efforts. Thus, the purpose of this study was to develop a comprehensive, valid, reliable food safety knowledge questionnaire. Questionnaire development followed this process: 1) use of published reports and input from experts in food safety and sanitation (n = 7) to identify key food safety concepts; 2) development of a question bank (n = 101) assessing knowledge of key concepts (i.e., cross contamination prevention'disinfection procedures; safe times/temperatures for cooking/storing foods; groups at greatest risk for foodborne disease; foods that increase risk of foodborne disease; and foodborne disease pathogens); 3) refinement of initial questions by experts; 4) questionnaire pretest with young adults (n = 180) and refinement; 5) questionnaire pilot test (n = 126) and refinement; 6) final expert review and refinement; and 7) conversion into an online survey. Young adults (n = 4343, mean age 19.9 ± 1.7SD years) from 21 universities and colleges across the country completed the questionnaire. Item analysis was used to determine the overall quality of the test and identify improvements needed. Livingston's coefficient of reliability for criterion-referenced tests was 0.92. The questionnaire met or exceeded generally recognized standards of reliability and validity. This questionnaire could be useful in baseline assessment of food safety knowledge and measurement of knowledge gained after an educational intervention in adults. 相似文献
16.
Childcare Food Handling Employees’ Perceived Barriers and Motivators to Follow Food Safety Practices
Each year millions of children are enrolled in center-based childcare. Childcare employees are tasked with handling over half the children’s weekly meals. Proper food handling practices are crucial in mitigating this high-risk population’s risk of foodborne illness. The purpose of this study was to identify childcare food handling employees’ (n?=?278) perceived barriers and motivators to follow recommended food safety practices. Six important barriers and 14 key motivators to following recommended food safety practices were identified. Important barriers pertained to time restraints, workloads, and lack of understanding of the importance of following proper food safety practices. Key motivators were focused on children’s safety, available supplies, communication, and food safety training/information. Employee and facility characteristics were shown to influence perceived importance of barriers and motivators to following food safety practices. Childcare directors should review scheduling and job duties of employees as the majority of identified barriers focused on “work pace” and “time restraints.” Directors should also attempt to increase food safety communication through practical situational training, written food safety policies, and use of food safety signage to increase understanding of the importance of proper food safety practices. Ensuring proper supplies are available is necessary. 相似文献
17.
Importance of online learning has become more critical with the advent of a global pandemic. Effective online learning requires design characteristics that support learning that crosses traditional disciplinary boundaries. The example of educational delivery of food safety encompasses multiple disciplines to prepare students for real‐world situations, practical problem‐solving, and to be “future proof” as food safety becomes more quantitative. This study explicates how six simulation‐based learning modules were evaluated, two each in microbiological growth/inactivation, food process dynamics with microbiological growth/inactivation, and risk assessment. Each group of three modules was targeted to the students in undergraduate food science and engineering programs. Altogether, the 6 modules were implemented and assessed in 17 courses at 14 universities over 5 years. The effectiveness of the module‐based approach was sustained across subject matter (microbiology, process, and risk), disciplines (food science and engineering), and their implementations. Students’ and instructors’ survey responses indicated the modules’ value in real‐world and practical problem‐solving ability. Instructors were also motivated to implement the modules as they saw the potential for improvement in student understanding, how modules reinforced course learning outcomes, the quality of support provided with modules, and their ability to replace existing course assessment without adding work for the instructor or the students. This self‐learning, module‐based approach to introduce interdisciplinary content employed has proven successful. The template for making these modules is described in sufficient detail so future modules can be built for a wide variety of subject matter beyond food safety. 相似文献
18.
《Early education and development》2013,24(3):279-289
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes. 相似文献
19.
Anne S. Murphy Angela Fraser June P. Youatt Carol A. Sawyer Sandra L. Andrews 《Early education and development》1995,6(3):279-289
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes. 相似文献
20.
食品安全状况是衡量一个国家经济发展水平和人民生活质量的重要指标。随着我国进口食品的数量和品种逐年增加,我国进口食品安全问题也日益突出。不断发生的进口食品安全问题凸显了我国食品安全监管法律制度的漏洞。为确保我国进口食品安全和保护我国消费者食品安全消费需求,完善我国进口食品安全监管法律制度,构建科学合理的进口食品安全监管体系是当务之急。 相似文献