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本文应用ＨＡＣＣＰ（危害分析关键控制点）的原理和方法，对萧山市的１７家卤味加工、销售点的生产、运输、销售过程进行了危害分析。通过各工序的现场观察，采样检验，并对销售间有无空调和销售场所不同的卤味质量的检测。结果表明，卤味销售过程中微生物消长变化和容（器）具、手、空气对卤味的二次污染、销售时间以及销售场所的温度有关。对其实施控制措施后，提高了卤味的卫生质量，使其销售合格率达８２．８６％，为今后开展卤味卫生监督工作提供了科学依据。
In this paper, the principles and methods of HACCP (Hazard Analysis Critical Control Point) are applied to analyze the hazard of production, transportation and sales of 17 lo-mei processing and sales points in Xiaoshan. Through the process of site observation, sampling and testing, and whether the sale of air-conditioned rooms and sales of different quality testing of loaves. The results showed that the change of microorganisms in the process of sales of lobster, the secondary pollution of hand, air and loess, the sales time and the temperature of the sales place. After the implementation of its control measures, improve the quality of the health of loaves, the sales pass rate of 82.86%, for the future development of health monitoring of loess provides a scientific basis.