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为进一步加强冷饮食品卫生监督管理工作,正确评价现有工艺水平及管理措施效果,找出主要存在问题,为今后监督,监测提供科学依据,1984年5～7月份,我站对开封市具有代表性的五个冷食生产单位、进行了冰糕生产工艺卫生学调查。其结果报告如下: 一、概况1.各厂均订有个人卫生,车间卫生和操作卫生制度,车间具有完善的防尘、防蝇、更衣、洗手消毒等卫生设施,五个生产单位根据设备生产能力,将其分为大、中、小三等及冷热料灌模二种工艺类型,见表
In order to further strengthen the hygiene supervision and management of cold drinks and foodstuffs, correctly evaluate the effect of the existing technology level and management measures, identify major problems and provide scientific evidences for future supervision and monitoring. From May to July 1984, Sex of five cold food production units, carried out the ice cream production process hygiene survey. The results are reported as follows: I. General 1. The factories all have their own hygiene, workshop sanitation and operation sanitation system. The workshop has perfect sanitation facilities such as dust prevention, fly prevention, changing clothes, hand-washing disinfection and so on. The five production units produce according to the equipment Ability to be divided into large, medium and small and other hot and cold material filling mold two types of technology, see table