Study On Food Safety Management Of Supply-Chain In JCR Company

Food is an indispensable material factor for human.Food safety is its main natural attribute.Unsafe food can cause discomfort,disease and even death or endanger future generations.However,in the world,there are more or less problems in food safety in both developing and developed countries.Preventing,controlling and reducing food safety accidents is a global problem.For our country,the Sanlu milk powder incident almost subverted people's basic trust in food safety.Therefore,the study of food safety management has important practical significance.The catering industry is an important part of the food industry.The improvement of living standards and the fast-paced lifestyle make people have more chances to go out to eat.Food and beverage supply and consumption have the characteristics of instantaneity,non-reproducibility,fewer batches and more batches.It is impossible to verify the safety of food and beverage products by traditional inspection methods.At the same time,food raw materials have the characteristics of variety,wide origin,seasonality and perishability.Food safety hazards include physical,chemical and biological aspects.Therefore,food safety cannot be guaranteed in one step of food operation.It is necessary to study food safety from the perspective of supply chain.This paper takes JCR catering chain enterprises as the research object.Firstly,from the perspective of supply chain,it analyses the status quo of four links in the enterprise's food supply chain and food safety issues.Secondly,apply the theory of food safety management system ISO22000 to analyze the causes of the problems.Thirdly,combined with HACCP,the corresponding countermeasures for food supply chain safety management of JCR company are put forward.The main conclusion is that the food safety management of catering enterprises should take the perspective of supply chain,combine with the theory of food safety management,manage the key links well,and achieve prevention in advance,control in the event and traceability after the event.