糕点生产现场检查的要点

Key details of inspection in pastry production area

深入理解食品生产相关法令法规和标准,逐步统一各级执行者的认识,通过不断学习和实践提高基层监管的专业水平,是食品安全监管工作发展的当前迫切要求。本文整合了国内各标准和法规对糕点生产现场各要素的具体要求,同时罗列了该类产品生产的主要污染源、控制方式以及标签标识,为监管人员和审核人员从实际工作需求角度去理解各标准和法规提供参考,从而实现在监管工作更加专业高效、重点突出的目标,也可为糕点生产企业现场布局和内审具体工作实施提供技术参考。

Deeply understanding of food production relevant regulations and standards, gradually unifying the executions at various levels, and improving the supervision ability of food safety by consistently learning and practicing, are urgent need in the development of food safety supervision work. In this paper, we integrated the specific requirements of various factors in the production area of pastry in the domestic standards and regulations. Meanwhile, we enumerated the main pollution sources, control mode and label identification of this kind of product. It will provide references for regulators and auditors to comprehend standards and regulations from the perspective of requirements of the actual work, so as to achieve the goal of highly efficient and professional supervision and explicit objective in the work, it also can be used as technical references for the production enterprises of pastry in site layout and internal audit activity.