卤味销售过程中的危害因素分析

HARMFULNESS ANALYSIS OF SELLING POTSTEWED MEAT.

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 potstewed 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 its quality accrading to differeut selling place and whether the place have airconditioner or not.The result show as follow microorganism restrain variations is related to the second pollution of container,hand,air,preserving hours and shops temperature.After carring out the control steps,it improve its hygiene quality.So that the qualified rate can come up to 8286 percent and from now on it provide scientific basis for launch potstewed meat sanitary supervision.