南充市酱油生产过程中存在的主要卫生问题调查  

Major Health Issues Survey Soy Sauce of Nanchong City in the Production Process

作　　者：夏阳 高斌 

机构地区：[1]四川省南充市卫生监督执法支队,四川南充637000

出　　处：《医学信息》2008年第9期1608-1609,共2页Journal of Medical Information

摘　　要：目的找出并分析酱油食品生产企业卫生规范在实施过程中存在的主要问题与原因。方法主要是采取到食品生产企业现场查看参照《酱油厂卫生规范》填写《量化评分表》的方式进行。结果酱油企业在各环节均有不同程度的卫生问题。结论①加强相关卫生法律法规、生产企业卫生规范及卫生标准的宣传和推广;②强化企业自身管理,建立健全卫生管理组织,完善各项卫生制度;③严把卫生许可关。Objective The purpose of implementing the relevant state laws and regulations governing health soy sauce and standards to further ascertain the city Jiangyouan health status and health quality soy sauce, The soy sauce to identify and analyze health food production enterprises in the implementation of norms in the course of the main problems with the reasons, Method the main method of food production enterprises to the scene to see the light ＂Jiangyouan health norms＂ fill in ＂quantitative score table＂ manner, Result in all sectors of soy sauce in varying degrees of health problems, conclusion ① strengthen health-related laws and regulations, standardize production enterprises sanitation and health standards of publicity and promotion; ② strengthen their own management, and establish and improve health management organizations, and improve the health system;③ strict health clearance permit.

关 键 词：酱油 生产过程 卫生问题 

分 类 号：R126.4[医药卫生—环境卫生学] R12[医药卫生—公共卫生与预防医学]