食品生产企业建设项目卫生学评价中的关键控制点

The Critical Control Points in the Hygiene Evaluation of Food Factory

目的掌握食品生产企业建设项目卫生学评价中的关键控制点,为行政部门审核提供技术依据。方法按照食品相关法律法规以及技术规范,对调查对象采用卫生学调查、卫生工程分析、检查表法进行卫生学评价,并掌握评价中的关键控制点。结果 99%的企业选址合理,不合理的企业是先竣工后申请选址评价。竣工验收时74家企业的总体布局与厂区全部符合规范要求;车间设置和设备设置的合格率为30%。其中有10%的企业严重不合格,卫生设施合格率为46%。库房、检验设施以及留样设施方面,大多数企业都能满足要求。结论对于食品企业在开展评价的过程中,企业的选址、总体布局、设备设施、卫生设施、检验设施、卫生管理等项目为关键控制点。

Objective To evaluate the food hygiene and safety control facilities of food factory,and to provide technical basis for quality supervision departments.Methods According to the corresponding laws and technical methods about food hygiene,74 food factories were evaluated by the methods of hygiene investigation,engineering analysis and checklist.Results The locations of 99% factories were qualified,and 1% factories were not qualified because of their application for evaluation of location after the completion of works.In the completion evaluation of works,74 factories all passed the general layout, and 30% factories passed the requirements of facilities of workshop,but 10% factories were not qualified seriously.46% factories met the requirements of the hygiene facilities.In the aspects of warehouse,apparatus for test and retention samples,most factories could be in line with the relative requirements.Conclusion Location,general layout,facilities of workshop,hygiene facilities,test apparatus and hygiene control are the critical control points in the hygiene evaluation of food factory.