Study On The Quality And Safety Management Of Edible Mushroom Production Enterprise

Because of its delicious taste,rich nutrition and health care,edible fungi are very popular and become an important part of the diet structure of residents.With the increasing popularity of edible fungi and the increasing industrial scale,the degree of influence on national food safety is becoming more and more important.Edible fungi production enterprises are emerging production entities.The quality and safety of their edible fungi directly affect the national diet safety,and will also affect China's foreign trade.Therefore,it is very important to do a good job in the quality and safety management of edible mushroom production enterprises.The quality and safety of 71 edible mushroom production enterprises in Shandong province were analyzed by questionnaire.The results of the investigation show many problems.Such as the small size of Shandong edible mushroom production enterprises,and the poor quality control of the products.As the quality level is not high,the total consumption of edible fungi in the province is low,and the enterprises exporting edible fungi in the province are also few.Many ways of sales are used because of the quality gap.The enthusiasm of edible mushroom enterprises to follow the standard of production is low.The result of quality evaluation of edible fungi is not high.Low percentage of food certification.There are many kinds of management systems used in edible mushroom production enterprises,but the overall level is low.There are many problems in the quality and safety management of enterprises.Through the investigation of 163 employees of edible fungi,we find that the overall educational level of employees is relatively low,and their knowledge about food safety is not satisfactory.This reflects the lack of quality and safety of edible fungus manufacturing enterprises in Shandong Province,and there is still much room for improvement.In the related analysis of introducing HACCP into edible fungi production enterprises,the necessity of introducing HACCP into edible fungi production enterprises was affirmed from fourperspectives: policy promotion,market orientation,revenue driving,and scientific management.Then through the questionnaire survey method of the company's willingness to adopt HACCP,willingness to pay and ability to pay,the results show that most edible fungusmanufacturers are willing to adopt HACCP,and have the ability to pay.Subsequently,it revealed that the characteristics of the company,market,and policies are important factors affecting the adoption of HACCP.Through the analysis of the operating conditions of HACCP,it was found that the operation of HACCP in edible mushroom production enterprises requires a comprehensive management method and a good environmental management.In order to build a quality and safety management system for edible fungus production enterprises,it was first determined that the elements of the system were HACCP,GMP and 7S,and HACCP was established as the main frame of the system.Afterwards,HACCP-based quality and safety management was established through a series of steps such as establishing the construction principles,setting system goals,establishing a quality and safety management team,product description,production process confirmation,hazard analysis,key link confirmation,and file system design.After that,the rationality evaluation of the constructed management system was carried out with the help of the fuzzy analytic hierarchy process.The results of expert evaluation showed that the rationality of the quality management system was “good”.Finally,it puts forward policy suggestions for improving the quality and safety management of edible fungus production enterprises.