摘要
本文应用HACCP(危害分析关键控制点)的原理和方法,对萧山市的17家卤味加工、销售点的生产、运输、销售过程进行了危害分析。通过各工序的现场观察,采样检验,并对销售间有无空调和销售场所不同的卤味质量的检测。结果表明,卤味销售过程中微生物消长变化和容(器)具、手、空气对卤味的二次污染、销售时间以及销售场所的温度有关。对其实施控制措施后,提高了卤味的卫生质量,使其销售合格率达82.86%,为今后开展卤味卫生监督工作提供了科学依据。
he essay applied the principle and method of harmfulness analysis crucial control point.We have done the harmfulness analysis to 17 potstewed meat processing and selling households of Xiaoshan city,that include producing,carriaging,selling process and so on.By way of spot observe each process,sampling inspection as well as check its quality accrading to differeut selling place and whether the place have airconditioner or not.The result show as follow microorganism restrain variations is related to the second pollution of container,hand,air,preserving hours and shops temperature.After carring out the control steps,it improve its hygiene quality.So that the qualified rate can come up to 8286 percent and from now on it provide scientific basis for launch potstewed meat sanitary supervision.
出处
《现代预防医学》
CAS
1997年第4期449-451,共3页
Modern Preventive Medicine
关键词
卤味
关键控制点
微生物消长
Potstewed meat Crucial controlpoint Microorganism restrain