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目的评价某广式月饼项目生产场所食品卫生安全控制设施及效果,为质监部门卫生审核提供技术依据。方法依照卫生学评价通则对生产场所竣工情况进行卫生学调查和工程卫生分析,检测评价生产用水、试产产品卫生指标、车间照度和空气菌落总数。结果该生产场所生产工艺流程、车间布局与设备设置、消毒与卫生设施的设置基本符合糕点厂卫生规范。12个受检场所工作台面照度为226~554 lx,合格率为100%;4个受检场所的空气菌落总数为1~4 cfu/皿,合格率为100%,1份生产用水的常规项目和2份试产产品检测结果均在标准范围内,但成品凉冻送风未设置空气净化装置。结论该项目生产场所食品卫生安全控制设施基本符合糕点厂卫生规范,控制效果符合标准要求。成品凉冻送风卫生有待改善。
Objective To evaluate the facilities and effects of food hygiene and safety control in a Cantonese-style cakes project and to provide the technical basis for the health supervision of the quality supervision departments. Methods According to the General Rules of Hygienic Evaluation, hygiene survey and engineering hygienic analysis on the completion of production sites were carried out. The production water was tested and evaluated, the hygienic indexes of pilot products, workshop illuminance and total number of air colonies were measured. Results The production process, workshop layout and equipment settings, disinfection and sanitation facilities in the production site basically met the hygiene standards of the cake factory. The illuminance of the work surface of the 12 tested sites was 226-555 lx with a pass rate of 100%. The total number of air colonies in the 4 sites was 1 ~ 4 cfu / dish with a pass rate of 100% and a routine project of producing water And 2 test product test results are in the standard range, but the finished product is not air-cooled air purification device. Conclusion The facilities for food hygiene and safety control in this project are basically in conformity with the sanitary standards of the cake factory, and the control effect meets the standard requirements. Finished cool air supply health needs to be improved.