我们在开展预防性卫生监督工作的过程中,根据冷饮生产厂的具体情况,参考饮料生产卫生规范,运用危害性关键控制点(ＨＡＣＣＰ)原理,提出了控制冷饮生产厂冷饮食品卫生质量的方案。现将控制方案分析如下。冷饮食品生产的危害性分析(ＨＡ)　(1)冷饮食品生产工艺流程:原、辅料→混 In the process of preventive health supervision, according to the specific conditions of cold drinks manufacturing factory, we refer to the hygienic norms of beverage production and use the principle of critical control point (HACCP) to put forward the plan to control the hygienic quality of cold drinks and foodstuffs in cold drinks factories. The control program is now analyzed as follows. Hazard analysis of cold food production (HA) (1) cold food production process: the original, accessories → mixed