深圳某广式月饼生产场所工程竣工卫生学评价

Hygiene Evaluation of Completion Project of Mooncake Production Places in Shenzhen

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 production sites for cantonese - style mooncakes in completion of works food hygiene and safety control facilities , and to provide technical basis of quality supervision departments for the health examination. Methods Based on the general evaluation method, hygiene survey and engineering analysis of health was carried out in completion of production sites. Indicators of process water, trial production and workshop illumination, the total air bacteria were detected and evaluated. Results In production sites, the layout and equipment arrangement, disinfection and sanitation of the set were in accord with the national related regulation. The values of working surface illumination in 12 sites were 226 -554 lx with the qualified rate of 100% ; 4 examined the total air bacteria were 1 - 4 efu/plate with qualified rate of 100%, a water sample for the production and 2 conventional trial - production products met the standards ; but freezing cold blast of air purification device for products was not set. Conclusion Food hygiene and safety control measures are bascial in line with the hygiene regulation, and control effect achieves the requirement of standards; but freezing cold air supply for products must be improved.