食品安全对于国家社会稳定、经济健康发展具有重要意义。食品企业承担着 食品安全的重要责任，食品企业社会责任意识和食品安全质量管理水平的提高， 对保证食品安全质量、保证人民生命安全至关重要。本文以全面质量管理理论为 基础，从社会责任视角切入，对 X 食品企业的全面质量管理模式进行构建，以期 提升 X 食品企业的质量管理水平，保障生产食品的质量安全。 通过对 X 食品企业的基本情况、组织架构、人员结构、质量管理等内容进行 实地调研，发现 X 食品企业存在组织架构不合理、质量安全体系不健全、员工安 全意识淡雹企业社会责任意识不到位等问题。 针对上述出在问题，本文从社会责任视角切入，重新定位质量管理理念，梳 理组织架构，设计全面质量管理体系与流程，健全食品质量安全监管和监督机制， 形成 X 食品企业以承担社会责任、保障食品安全理念为引领，以更好的提升企业 产品质量的组织架构为支撑，以全员、全过程和全方位的质量信息管理和质量保 障机制为重点，以社会组织监管和培训制度为保障的 X 食品生产企业的全面质量 管理模式。最后，提出以梳理全员质量管理意识、组织全员品质提升培训、健全 信息化管理体系、加强人才队伍建设等措施，以保障 X 食品生产企业全面质量管 理模式的实施。 关键词：食品企业，社会责任，全面质量管理II ABSTRACT Food safety is of great significance to national social stability and healthy economic development. Food companies bear the main responsibility for food safety. The improvement of food companies' awareness of social responsibility and the level of food safety and quality management is crucial to ensure food safety and quality and the safety of people's lives. Based on the theory of total quality management, this study constructs a total quality management model of X food companies from the perspective of social responsibility., The aim of this study is to improve the quality management level of X food companies and ensure the quality and safety of food production. Through field research on the basic situation, organizational structure, personnel structure, quality management and other contents of X Foods companies, it is found that X Foods companies have unreasonable organizational structures, unsound quality and safety systems, weak employee safety awareness, and inadequate corporate social responsibility awareness. And other issues. In response to the above-mentioned problems, this article cuts into the perspective of social responsibility, repositions the concept of quality management, combs the organizational structure, designs a comprehensive quality management system and process, improves food quality and safety supervision and supervision mechanisms, and forms an X food company to assume social responsibility and guarantee Guided by the concept of food safety, supported by a better organizational structure for improving the quality of the company’s products, focusing on the quality information management and quality assurance mechanism for all employees, the whole process and all-round, and guaranteed by the supervision and training system of social organizations X Total quality management model of food production enterprises. Finally, measures such as sorting out the quality management awareness of all employees, organizing quality improvement training for all employees, improving the information management system, and strengthening the construction of the talent team are proposed to ensure the implementation of the X food production enterprise's total quality management model. Keywords: Food company, Social responsibility, Total quality managementIII 目 录 第一章 绪论.......................................................................................................................................1 1.1 研究背景与意义................................................................................................................1 1.1.1 研究背景................................................................................................................ 1 1.1.2 研究意义................................................................................................................ 2 1.2 研究内容与方法................................................................................................................3 1.2.1 研究内容................................................................................................................ 3 1.2.2 研究方法................................................................................................................ 3 1.3 技术路线及创新点............................................................................................................4 第二章 理论基础与文献综述..........................................................................................................7 2.1 基本概念.............................................................................................................................7 2.1.1 食品安全................................................................................................................ 7 2.1.2 食品生产企业........................................................................................................7 2.1.3 企业社会责任........................................................................................................8 2.2 理论基础.............................................................................................................................9 2.2.1 社会责任理论........................................................................................................9 2.2.2 全面质量管理理论..............................................................................................10 2.3 国内外研究综述..............................................................................................................12 2.3.1 国内研究现状......................................................................................................12 2.3.2 国外研究现状......................................................................................................15 第三章 X 食品企业质量管理问题................................................................................................17 3.1 X 食品企业介绍...............................................................................................................17 3.1.1 X 食品企业基本情况...........................................................................................17 3.1.2 X 食品企业组织架构...........................................................................................17 3.1.3 X 食品企业人员结构...........................................................................................18 3.2 X 食品企业质量管理现状...............................................................................................18 3.2.1 原材料采购情况..................................................................................................18 3.2.2 生产部门管理情况..............................................................................................19 3.2.3 质检部门管理情况..............................................................................................19 3.2.4 人员管理情况......................................................................................................20 3.3 X 食品企业质量管理存在问题.......................................................................................20 3.3.1 组织架构体系不完善..........................................................................................21 3.2.2 质量管理体系不健全..........................................................................................22 3.2.3 员工食品安全意识淡薄......................................................................................23 3.2.4 企业社会责任意识缺乏......................................................................................23 第四章 X 食品企业的全面质量管理改进策略............................................................................25 4.1 更新管理思想与理念......................................................................................................25 4.1.1 管理思想的规划..............................................................