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我们对大连市内30家国营熟肉制品加工厂进行了卫生学调查,发现43%厂家工艺流程不合理,没有成品冷凉存放间及付货间,部分厂家无冷藏设施;原料成品、半成品就地存放,交叉污染严重;62%厂家无用具消毒设备。其熟肉制品合格率仅为53.33%(14/30)。为此,我们重点观察了熟肉制品出锅前后的卫生状况。首先改进出锅前卫生条件,包括原料处??理、工具、容器消毒等,但熟肉制品卫生合格率仍然很低;又经改进成品出锅后冷冻的温度、时间以及通风设备、防蝇防尘设施等,结果成品合格率提高到93.33%(2/30),证明熟
We conducted a hygiene survey of 30 state-owned cooked meat products processing plants in Dalian City and found that 43% of the factories had unreasonable technological processes, no cold storage rooms and delivery rooms for finished products, and some manufacturers did not have cold storage facilities. Raw materials and semi-finished products To store, cross-contamination is serious; 62% of manufacturers useless disinfection equipment. The cooked meat products passing rate was only 53.33% (14/30). To this end, we focused on the health status of cooked meat products before and after the pan. First of all, to improve the health conditions before the pan, including the raw material handling, tools, containers and other disinfection, but cooked meat hygiene pass rate is still low; also improve the finished product pan after freezing temperature, time and ventilation equipment, Dust-proof facilities, etc., the result qualified rate of finished products increased to 93.33% (2/30), proven cooked