食品安全原因分析鱼骨图思维导图

Staff operation is not standard, do not follow the standard process.

Lack of hygiene awareness among the staff.

Poor supervision by the person in charge.

Raw materials are not fresh enough, which may have potential safety risks to eat.

Illegally adding a large number of food additives like preservatives and colour fixatives.

Materials are not cleaned in place and are piled up randomly.

In this case, the preparation methods of sauerkraut were carried out manually, and no machine was used, so there were not many machine analysis.

The sterilization of the machine is inadequate.

The method is not set properly, resulting in the standard method is not used in practice.

The production rate cannot meet the market demand.

Standard methods are notimplemented properly, consisting of management. loopholes.

There are many kinds of bacteria in the pit, which have not been eliminated.

The pit has no protective facilities and comes into direct contact with various sources of pollution

The testing was completely inadequate, resulting in excessive levels of bacteria detected during the investigation.

The detection method does not meet the national standard GB 2714-2015.

Incomplete implementation of inspection specifications.