摘要
食品供应链上每个环节都会有食品安全风险产生的可能,消除或降低风险至可接受
的程度是食品安全管理的目标,本文通过研究目前食用菌产业集群的情况、食品安全风
险管理理论、质量管理理论、食品安全管理理论、食品安全追溯体系、良好农业规范等
管理体系以及有机产品、绿色食品和无公害产品等产品认证情况,尝试从供应链的角度
把上述食品经营企业常用的管理理论整合成为一套完整的覆盖从“田头到餐桌”的产品
质量和食品安全管理理论体系,成为能普遍应用于广大食用菌经营企业的一项管理工
具。

本文还以有着经营食用菌产品十余年丰富经验的DSH集团为例,论述其如何应用
上述管理理论,给出了具体的实践案例,以便广大的食用菌经营企业学习和应用文章研
究的管理模式,同时对政府和食品行业组织以及食用农产品行业具有借鉴作用。

关键词:食用菌;供应链;产品质量;食品安全;管理体系
Abstract
The risk of food safety exists in the whole supply chain,eliminating or reducing the risk
to an acceptable level is the goal of food safety management. This paper tries to integrate the
management theories and certification management into a complete food products quality and
food safety management system which cover the whole food management chain, and become
a system management tool to the food supply chain. The related management theories
including mushroom industry, food safety risk management, quality management, food safety
management, food safety traceability system, good agricultural regulation management
system and organic products, green food & pollution free food certification etc.
This paper also takes DSH group which with over ten years rich manufacturing
experience as an example, to expound that how to implement this kind of management system,
gives the practical case, so that the masses of edible fungus enterprises are easy to learn and
apply the management pattern. And this paper is a reference for the government supervision,
the food industry and the agricultural product industry.
Keywords: edible fungus; supply chain; product quality; food safety; management system