The Study Of Food Safety & Quality Management System In Supermarkets And Its Critical Technique

Food is the basic source for mankind, and the safety of food is essential for people's consumption. The problem of food safety is a problem that troubles the whole world, which has connection with political stability, economic prosperity, and health of mankind as well as racial multiplying. According to the requirement of ISO22000:2005 and ISO9001:2000 standard, this paper integrates the special requirements,standard,critical technique of food circulation industry and advanced system of quality management, studies the establishment of management system of food safety quality, the recognition and evaluation of qualified supplier of supermarket, the formulation and implementation of HACCP plan and other critical factors that influence the operation of the system, as well as the valid method to evaluate the operation base on CSI.Firstly, on the basis of summarizing related research home and abroad, this paper introduces the Kano model, defines the characteristics of food quality from natural quality, expected quality and charming quality; Based on the study of the concept of system, management system and quality management system, this paper defines the concept of quality management system of food safety; it also studies the supporting relationship of GMP, SSOP and HACCP system, as well as the feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, which lay a theoretical foundation for the establishment of quality management system of food safety.Secondly, base on feasibility of the integration of the ISO 22000 standard and the ISO9001 standard, this paper proposes an framework on the establishment of management system of food safety quality, it includes ten core values for supermarket food safety, two PDCA circulations for establishing the system of supermarket food safety quality management: the PDCA circulation for the system of supermarket food safety quality management and the PDCA circulation for HACCP projects, and the planning program of the system of supermarket food safety quality management.Thirdly, this paper establishes an index system to evaluate supermarket food suppliers and make grading criteria respectively, based on quality level, price level, payment capability, market competence and service level, and establishes the basic space of judging eligible food supplier in supermarkets based on Mahalanobis-Taguchi System. The Analytic Hierarchy Process with interval judgment is employed to evaluate supermarket food suppliers. Fourthly, this paper studys implementation food HACCP plans in supermarkes. Emphasis is the integration of theory of failure modes and effect analysis and HACCP, considers potential failure mode of food supply process in supermarkets and judges the critical control points according risk priority number. For the instance of pork in Suguo supermarket, a HACCP plan for pork is made, and the theory of SPC is applied to control the critical control points.At last, based on the general principle of Customer Satisfaction Index (CSI) model and the characteristic of supermarket food safety quality, a CSI model for evaluating supermarket food safety quality is established. Through CSI survey and assessment, the validity of the food safety quality management system in Suguo supermarket is evaluated. It evaluates the validity of the system running from customer's points of view, proposes some good advice to food proprietors in supermarkets.