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为了解个体糕点作坊的卫生状况,1998年8～9月对本县城乡糕点作坊进行了卫生学监测,现将结果报告如下。1 监测内容与方法1.1 现场卫生学监测 主要采用现场检查,包括生产经营场所大小、环境卫生、个人卫生、卫生设施、布局流程、原料、生产过程、有无卫生许可证和健康证等。1.2 产品卫生质量 每品种随机采样1份,按《食品卫生检验法》微生物学方法进行检验,根据GB7100—86《糕点、面包、饼干卫生标准》判定检验结果。2 结果2.1 本次所抽查的48户月饼生产者,全部为手工作坊生产,每
In order to understand the hygiene status of individual pastry workshops, hygiene monitoring was conducted from August to September 1998 in both urban and rural pastry workshops in the county. The results are reported as follows. 1 Monitoring contents and methods 1.1 On-site hygiene monitoring mainly uses on-site inspection, including the size of production and operation sites, environmental sanitation, personal hygiene, sanitation facilities, layout process, raw materials, production process, with or without health permits and health certificates. 1.2 Product Health Quality A random sample of each species, according to “food hygiene test” microbiology test, according to GB7100-86 “cakes, bread, biscuits health standards” to determine the test results. 2 Results 2.1 The sample of 48 mooncake producers, all for the hand-workshop production, each