我国食品行业标准化工作的挑战与对策研究

摘要：

随着食品行业的迅猛发展，食品安全问题频发，标准化工作愈发重要。本文探讨了我国食品行业标准化面临的挑战，特别是酱油和食醋产品的标准化实践问题，如：标准推广难、标准滞后等。这些问题源于标准性质的转变、企业成本与市场压力、多元主体参与不足以及技术与标准研发脱节。为应对挑战，本文提出加强政策引导、利益相关方参与、技术与标准协同发展的对策。同时，强调构建“技术法规+协调标准”体系，提高食品质量安全准入门槛，确保市场公平竞争和消费者权益。

Abstract:

With the rapid development of the food industry, food safety issues have occurred frequently, so standardization work has become increasingly important. This paper explores the challenges faced by standardization in China’s food industry, especially the practical standardization issues about soy sauce and vinegar products, such as difficulties in promoting standards and out-of-date standards. Many reasons caused these issues, including the transformation of the nature of standards, enterprise costs and market pressures, insufficient participation of diverse entities, and a disconnect between technology and standard research and development. To address the challenges, this paper proposes measures to strengthen policy guidance, stakeholder participation, and coordinated development of technology and standards. It also emphasizes building a system of technical regulations + coordinated standards, and raising the entry threshold for food quality and safety, to ensure fair market competition and consumer rights.

基金项目：本文受中央基本科研业务费项目“技术性贸易措施影响评估方法与实证研究”（项目编号：292023Y-10407）资助。

作者简介：王淼，研究实习员，主要研究方向为技术性贸易措施。朱思婍，硕士研究生。