How to strengthen the management of food safety testing laboratories

1 Management of food inspection laboratory staff

People are the main body of laboratory work, whether it is establishing and improving inspection systems, operating instruments and equipment, or judging inspection results, etc. All need to be completed by people, so the comprehensive quality and professional ethics of laboratory inspection personnel affect the quality of food inspection work to a certain extent. Therefore, in order to better carry out food inspection work, strengthen the comprehensive quality and professional ethics of corresponding staff Cultivation is the primary task of laboratory management. For on-the-job laboratory staff, they can be managed through the following measures:

1.1 Strengthen the ideological education of laboratory staff

Managers can formulate relevant guiding ideology and strive to improve inspection The political quality of personnel requires them to adhere to the scientific outlook on development, put the interests of the masses first, serve the people at all times, and take the rights and interests of consumers as the fundamental starting point. In addition, we also consciously help inspectors establish a high sense of responsibility and ideological awareness, and help them establish good professional ethics and legal awareness, thereby establishing the correct ideological direction and service awareness.

1.2 Strengthen the professional quality and ability of laboratory staff

Conduct regular training on relevant work content for all in-service personnel to improve the professional knowledge level of relevant managers and inspection technicians , and urge them to continue learning, sum up work experience, effectively improve their professional quality and capabilities, and use this to develop and strengthen the quality inspection team.

1.3 Strengthen the team awareness of laboratory staff

Many problems will be encountered during food inspection work. In this regard, relevant managers should strengthen the team awareness of laboratory staff. Guide them to strive to create a good working atmosphere and establish a relationship of mutual assistance and cooperation. For actual problems encountered, they can be discussed together and brainstorm to better solve the problems, thereby effectively improving the quality and efficiency of food inspection.

Compared with the general laboratory qualification accreditation review criteria, food inspection laboratories have higher requirements for personnel capabilities, which are reflected in two points: First, it requires personnel with intermediate professional titles or equivalent abilities to reach three points One is about; the other is to require inspectors to only work in one food inspection laboratory. This poses greater challenges to the training and equipping of food inspection talents.

2 Management of instrumentation, equipment and facilities in food inspection laboratories

The instruments, equipment and facilities of food inspection laboratories are the guarantee for the smooth development of food inspection work and the quality of food inspection work. Base. In recent years, various food laboratories have also formulated a series of measures, including: first, assessing the use of instruments and equipment to ensure that resources are allocated in place and effectively used to quickly improve their utilization efficiency and accuracy. Second, establishing a system of dedicated personnel responsible for instruments and equipment can, on the one hand, improve the fit between man and machine, and improve work efficiency and quality; on the other hand, it can strengthen the maintenance of instruments and facilities, reducing maintenance costs and time costs. Generally speaking, it is appropriate to have two people responsible for large-scale instruments, which not only reduces management risks, extends the service life of the instrument, but also avoids losses caused by personnel loss. It is true that in actual work, if the performance of instruments and equipment is to be fully and effectively exerted, it is inseparable from highly skilled talents with strong professional qualities and abilities.

3 Sample sampling and inspection method management for food inspection

Food sampling inspection method is a commonly used inspection method for food inspection in my country. Sampling inspection is a method of selecting a certain proportion and representative samples from the entire product for testing. If the test results of the food sample are within the allowed error range, this data can be used to find the average value of the characteristics and variability of the food. If you want to get the ingredients, properties, etc. of the food to be tested, you need to extract representative samples according to a specific plan, and then test the food samples to understand the characteristics of the materials. Therefore, the principles and methods of sampling are to accurately test food samples. Guarantee[1].

Food sampling inspection usually adopts two methods: probability sampling and non-probability sampling. Among them, the probability sampling method has become a common method because the reliability of the results is controllable. Sampling is the first step in inspection work. The representativeness, validity and completeness of the sample will directly affect the accuracy of the inspection results. Food inspection should have scientific and reasonable sampling plans and procedures, and samples should be taken in strict accordance with the requirements and procedures specified in the standards.

At the same time, select and optimize suitable inspection methods, master the inspection principles and procedures proficiently, and ensure that the method can be used correctly to carry out inspection work, thereby ensuring the accuracy and reliability of inspection data.

4 Quality management system for food inspection

The quality management system is the code of conduct for laboratory inspection work. A good quality management system can promote the laboratory to provide data and reports that continue to meet the requirements. , improve competitiveness and enhance customer satisfaction. Food inspection laboratories should establish an appropriate quality management system based on actual work conditions, and take a series of measures to continuously improve and improve the quality management system: First, rationally set up the organizational structure of the laboratory to ensure clear responsibilities and clear work interfaces. It is operable and assessable, and at the same time establishes and improves various auxiliary rules and regulations, and establishes a strict quality control system for all employees and the entire process. Secondly, in actual food inspection work, regular and irregular management evaluation systems should be used to verify the effectiveness, adaptability and adequacy of the quality management system, and continuously improve and improve each element of the quality management system. Third, obtain customer feedback through surveys, organize and analyze customer opinions, make use of them, and seek improvement opportunities.

In short, strengthening the quality of food inspection work is an important mission given to food inspection laboratories by society and the times. Through the above-mentioned measures to strengthen the scientific management of laboratories, only in this way can the quality of food inspection laboratories be more effectively improved. Inspection efficiency and inspection quality can be continuously improved and improved to better serve food safety supervision.