Study On Risk Control And Management Of Traditional Fermented Food

China's food culture is a five thousand years of Chinese heritage has been a symbol of civilization.The issue of food safety represents the basic health problem of a country.At present,the problem of food safety has become the focus of Chinese society,and the key of food safety is how to control the food safety effectively.Traditional fermented food is an indispensable part of people's daily diet and plays an important role in our country.As the representative of Chinese traditional food,traditional fermented food has profound national connotation.With the increasing prosperity of modern society,people pay more attention to the safety of traditional fermented food as well as the increasing demand for fermented food.The traditional fermented foods in China mainly include fermented cereals,fermented beans,pickled vegetables,fermented meat,dairy products,wine,tea and so on.As far as the production of fermented foods is concerned,although some large-scale fermented food companies have been involved,the overall scale is still the traditional family workshop,the production technology,quality and safety need to be further improved.China's traditional fermented food is generally at a low level of industrialization,traditional fermented food has regional characteristics,there are great differences in different regions,and the small-scale production process depends on subjective judgment,it brings some pollution risk to the fermentation process.All these have brought great challenge to the safety supervision of traditional fermented food.Because the state cannot manage the food operators from the micro-level,so after the formulation of relevant regulations and standards,the government can only supervise them afterwards,with a certain lag.Therefore,this study is from the government regulation,laws and regulations,industry status quo and other detailed analysis of the domestic traditional fermented food safety situation and problems,combined with the government,enterprises,the factors that influence the safety risk of traditional fermented food were put forward from three levels of consumers,and the importance of these factors on the quality of the traditional fermented food was analyzed.Through the empirical investigation and analysis,it is further confirmed that the factors influencing the safety risk of fermented food include three levels:government supervision,enterprise production and consumer cognition,and the influence coefficient of the three levels is 0.148,respectively,0.02,0.35,that is to say,the influence on the quality and safety of traditional fermented food is positive correlation,and the government influence factor is bigger than the consumer cognition factor is bigger than the enterprise production factor.By further sorting out the common hazards of fermented food,and taking the safety incident of soil pickle reported by CCTV 3·15 evening party as an example,the HACCP hazard analysis was carried out,in order to reduce the risk of quality and safety,the key control points of traditional fermented food were determined as raw material acceptance,fermentation process control and finished product storage.Finally,some suggestions on the safety development of traditional fermented food were put forward.The risk management system model of fermented food safety established in this study has important guiding significance to the safety supervision of traditional fermented food and to the improvement of the level of safety supervision of traditional fermented food and the management ability and competitiveness of enterprises.