【摘要】 目的 了解油脂类食品安全国家标准实施及执行情况，广泛收集食品安全标准执行中存在的问题及意见建议，为标准制修订工作和完善食品安全国家标准体系提供参考依据。方法 采取企业本底调查、问卷调查、现场调查和专家咨询等方式开展标准跟踪评价工作。选取上海、广东、河北、江西、广西和宁夏油脂类食品生产企业及食品安全监管人员、食品生产经营企业人员、检验检测机构人员、行业协会人员、相关科研专家等作为调查对象进行问卷与现场调查，收集执行油脂类产品标准、规范、检验方法标准、通用标准过程中遇到的问题，以及对标准制修订和体系建设的意见建议。结果 2019—2021年，共发放专项跟踪评价问卷3 097份，回收有效问卷1 348份，回收率43.53%，现场调查企业183家，共收集有效意见建议72条。总体上，调查对象对油脂类食品安全国家标准的认可度较高，提出的建议主要集中在“完善食品分类及定义”“增加或完善技术指标”上。结论 油脂类食品安全国家标准的执行情况尚属满意，但需要对相关标准的术语定义和技术要求进行完善。更多还原

【Abstract】 Objective To provide references for the formulation and revision of corresponding food standards and further improvement of China’s national food safety standard system, the implementation of national food safety standards for oils and fats was understood, and the suggestions and opinions in the implementation of food safety standards was collected.Methods The standard follow-up evaluation was carried out by means of enterprise background investigation, questionnaire survey, on-site investigation and expert consultation. Food production and marketing enterprises, supervision institutes, inspection and testing institutions, industry associations, and relevant scientific research institutes from Shanghai, Guangdong, Hebei, Jiangxi, Guangxi and Ningxia were selected as the subjects for questionnaire and on-site investigation.Collect the problems encountered in the implementation of product standards, specification, examination method standards, and general standards, as well as suggestions on the revision of standards and system construction.Results From 2019 to 2021, a total of 3 097 special follow-up evaluation questionnaires were issued, 1 348 valid questionnaires were recovered, the recovery rate was 43. 53%. 183 enterprises were surveyed on the spot, and 72 valid opinions and suggestions were collected. Generally speaking, the respondents have a high degree of recognition of the national food safety standards for oils and fats, and the suggestions mainly focus on “improving food classification and definition” and “increasing or improving technical indicators”.Conclusion The implementation of national food safety standards for oils and fats is satisfactory, but it is necessary to improve the terminology definitions and technical requirements of relevant standards.更多还原