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论文编号：	14304
作者编号：	2320213499
上传时间：	2023/12/11 17:17:03
中文题目：	N公司食品质量安全改进研究
英文题目：	Research on Food Quality and Safety Improvement of N Company
指导老师：	杨坤
中文关键字：	食品质量安全、食品添加剂、风险评估、持续改进
英文关键字：	Food and quality safety; Food additives; Risk assessment; Continuous improvement
中文摘要：	民以食为天，食品质量安全是人们最为基本的要求之一。食物安全不仅关系到人们的健康和生命，还显著影响着国民经济和社会发展水平。然而，当前我国部分食品和食品添加剂生产企业存在一些问题，比如食品质量安全管控薄弱。还有一些企业为了追求非法利润，将经济利益置于食品质量安全之上，弄虚作假，从而导致食品质量安全问题频发。消费者对食品的质量安全以及对食品生产企业产生了严重的信任危机。因此，加强食品安全监管和管理，建立完善的食品安全管理体系，确保食品质量和安全至关重要。 N公司是一家酶制剂生产企业，1994年在中国建厂，1998年正式投产，主要生产食品级和工业级酶制剂，主要客户有中粮、华润、立白、保洁等。N公司凭借技术研发和开发能力的优势，在国内占领了相当大的市场份额。然而，公司内部仍然存在着一些待解决的问题。本文以N公司为对象，通过文献研究法、访谈法和研讨会法等方法进行研究。运用FMEA失效模式和影响分析结合头脑风暴法对N公司生产流程进行风险评估，得到了N公司存在的五大质量问题：原料有误接收情况、工人未按规定执行操作规程、产品配方设计不合理、产品分装监测计划设置不合理、原料易产生误投。再利用5M1E和鱼骨图工具，分析得出各问题产生的根本原因，即人、料、法、环四个方面的原因。针对于五大质量问题产生的原因，本文提出了基于防错法为主的改进策略，即原料接收流程优化、领料投料流程优化和成品分装流程优化，以及岗位培训和团队建设优化和一些辅助策略。为了确保改进措施的顺利实施，本文又提出了相应的实施保障，即食品质量安全文化保障、食品质量安全信息保障和食品质量安全自查制度保障。 N公司通过实施食品质量安全改进策略，可以很大程度上降低风险发生的概率，从而有效地降低N公司的食品质量安全风险，提升产品质量，提高客户的满意度和公司的市场竞争力。此外，希望本研究可以为行业内其他企业提供一种思路，为提升企业的食品质量安全管理水平、产品和服务的质量，以及推动食品行业的健康发展提供一定的参考作用。
英文摘要：	Food is the top priority for the people, and food quality and safety are one of their most basic requirements. Food safety is not only related to people's health and life, but also significantly affects the level of national economic and social development. However, some food and food additive production enterprises in China currently have some problems, such as weak food quality and safety control. Some enterprises, in pursuit of illegal profits, prioritize economic interests over food quality and safety, resorting to fraud, resulting in frequent food quality and safety issues. Consumers have developed a serious crisis of trust in the quality and safety of food and in food production enterprises. Therefore, strengthening food safety supervision and management, establishing a sound food safety management system, and ensuring food quality and safety are crucial. N Company is an enzyme preparation production enterprise, established in China in 1994 and officially put into operation in 1998. It mainly produces food grade and industrial grade enzyme preparations, with main customers including COFCO, China Resources, Liby, and P&G. N Company has occupied a considerable market share in China due to its technological research and development capabilities. However, there are still some unresolved issues within the company. This article focuses on N Company and conducts research through methods such as literature review, interviews, and seminars. Using FMEA failure mode and impact analysis combined with brainstorming to conduct risk assessment on the production process of N company, five major quality problems were identified: incorrect receipt of raw materials, workers not following the operating procedures, unreasonable product formula design, unreasonable setting of product packaging monitoring plan, and susceptibility to misdelivery of raw materials. Using 5M1E and fishbone diagram tools, analyze the root causes of each problem, namely the four aspects of human, material, method, and environment. In response to the causes of the five major quality problems, this article proposes improvement strategies based on error prevention methods, namely optimizing the raw material receiving process, picking and feeding process, and finished product packaging process, as well as optimizing job training and team building, and some auxiliary strategies. In order to ensure the smooth implementation of improvement measures, this article also proposes corresponding implementation guarantees, namely food quality and safety culture guarantee, food quality and safety information guarantee, and food quality and safety self inspection system guarantee. By implementing food quality and safety improvement strategies, N Company can greatly reduce the probability of risk occurrence, effectively reducing N Company's food quality and safety risks, improving product quality, improving customer satisfaction, and enhancing the company's market competitiveness. In addition, it is hoped that this study can provide a way for other enterprises in the industry to improve their food quality and safety management level, product and service quality, and promote the healthy development of the food industry.
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