近几年，我国针对食品质量安全的监管及质量追溯体系的建设等发布了一系列 政策文件，而功能性食品作为具有保健功能的食品或食品添加物其应用范围较广， 因此质量追溯体系在功能性食品公司的应用及管理成为了本文的研究重点。本文针 对BK公司功能性食品生产加工的特点并结合公司发展现状，通过文献研究法、比 较分析法、实地调研法等研究方法，运用质量管理、供应链管理及精细化管理等相 关理论知识，对质量追溯体系的构建及其重点环节的难点、对如何加强BK公司质 量追溯的管理及提升管理效率等进行分析研究，提出相应的方案和对策。 论文首先阐述了质量管理理论、供应链理论、精益管理理论、道德风险理论， 构建了质量追溯体系模型；其次，从多个角度分析BK公司功能性食品质量追溯的 现状和管理难点，探讨了BK公司质量追溯体系水平较低、供应链节点管理薄弱易 出现安全隐患、精细化管理不到位、员工参与质量追溯管理积极性不高、管理职责 难落实等问题，分析了质量追溯管理中存在的质量追溯信息质量偏低、影响质量安 全要素复杂、质量追溯体系运行成本高等难点；最后，有针对性地对BK公司质量 追溯体系的问题和难点，提出了优化方案和管理对策——优化质量追溯体系供应链 管理、提升质量追溯精细化管理、重视员工培养及规范信息传递与储存等，为BK 公司及类似的功能性食品公司的质量追溯体系构建及管理，提供有价值的参考。 关键词：质量管理；质量追溯；供应链管理；功能性食品 II Abstract In recent years, China has issued a series of policy documents for the supervision of food quality and safety and the construction of a quality traceability system. Functional food has a wide range of applications as food or food additives with health care functions. The application and management of functional food companies have become the research focus of this article. Focusing on the characteristics of functional food production, the processing of BK company and the company's development status, through the literature research method, comparative analysis method, field research method and other research methods, using the relevant theoretical knowledge of quality management, supply chain management and refined management, etc, this thesis puts forward corresponding plans and countermeasures for the construction of the quality traceability system and the difficulties of its key links by the analysis and research on how to strengthen the management of BK company quality traceability and the promotion of management efficiency. The thesis firstly elaborates on quality management theory, supply chain theory, lean management theory, moral hazard theory, and constructs a quality traceability system model; secondly, analyzes the current status and management difficulties of functional food quality traceability of BK company from multiple angles, and discusses this company's low quality traceability system, weak supply chain node management prone to potential safety hazards, inadequate refined management, employees' low enthusiasm for quality traceability management and difficulty of the implement of the management responsibilities, etc. and analyzes the quality traceability in quality traceability management difficulties such as low information quality, complex factors affecting quality and safety, and high operating costs of the quality traceability system; finally, this thesis puts forward optimization plans and management countermeasures for the problems and difficulties of the BK company quality traceability system----optimize the supply of the quality traceability system Chain management, improve quality traceability and refined management, emphasis on employee training and standardized information transmission and storage, etc., therefore provides valuable references for the construction and management of the quality traceability system of III BK and similar functional food companies. Key words: Quality management; Quality traceability; Supply chain management; Functional food IV 目 录 第一章 绪论.........................................................1 1.1 选题的背景及意义.......................................................1 1.1.1 选题背景............................................................1 1.1.2 选题意义............................................................2 1.2 文献综述...............................................................3 1.2.1 国外文献综述........................................................3 1.2.2 国内文献综述........................................................4 1.2.3 文献述评............................................................5 1.3 研究的主要方法及内容...................................................5 1.3.1 研究方法............................................................5 1.3.2 研究内容............................................................6 第二章 质量追溯体系的相关理论.......................................8 2.1 相关理论基础...........................................................8 2.1.1质量管理理论........................................................8 2.1.2 供应链管理理论.....................................................11 2.1.3 精细化管理理论.....................................................12 2.1.4 道德风险理论.......................................................12 2.2 质量追溯的相关技术....................................................13 2.2.1 信息标识技术.......................................................13 2.2.2 信息采集技术.......................................................14 2.2.3 信息交换技术.......................................................15 2.2.4 信息采集储存模型...................................................15 2.3 质量追溯体系构建思路与模型............................................17 2.3.1 构建思路...........................................................17 2.3.2 构建模型...........................................................18 第三章 BK公司功能性食品质量追溯的概况.............................19 3.1 BK公司基本概况........................................................19 3.1.1 组织结构...........................................................19 3.1.2 产品结构...........................................................19 3.2 BK公司质量追溯管理现状................................................21 3.2.1 BK公司产品生产流程................................................21 3.2.2 BK公司质量监管环境.................................................22 3.2.3 BK公司质量追溯管理现状............................................23 3.3 BK公司功能性食品质量追溯难点..........................................24 3.3.1 供应链节点的安全隐患...............................................24 3.3.2 质量追溯管理精细化程度低...........................................25 V 3.3.3 管理道德风险.......................................................26 3.3.4 信息质量低.........................................................27 第四章 BK公司功能性食品质量追溯的管理对策.........................29 4.1 优化质量追溯体系供应链管理............................................29 4.1.1 构建供应链为主视角的追溯体系.......................................29 4.1.2 完善质量追溯的供应链管理...........................................31 4.2 提升公司精细化管理质量................................................32 4.2.1 精细化管理落到实处.................................................32 4.2.2 提高质量追溯管理人员系统操作能力...................................33 4.2.3 加强内部监管.......................................................34 4.3 重视人员培养..........................................................34 4.3.1加强业务培训.......................................................34 4.3.2 提升质量安全意识...................................................35 4.3.3 创新培训方式.......................................................36 4.4 加强信息传递及储存的信息化管理........................................37 4.4.1加强信息记录管理...................................................37 4.4.2 加快信息管理信息化进程.............................................37 4.4.3 加强信息监管.......................................................38 第五章 结论与创新点................................................40 5.1 研究结论..............................................................40 5.2 功能性食品质