焙烤食品加工中的安全卫生条件监测策略探讨  

Discussion on Monitoring Strategy of Safety and Hygiene Conditions in Baking Food Processing

作　　者：陈文新 杨威萍 邢苏 欧金玉 贾桂琪 CHEN Wenxin;YANG Weiping;XING Su;OU Jinyu;JIA Guiqi(Anhui Zhongqing Inspection and Testing Co.,Ltd.,Hefei 230000,China)

机构地区：[1]安徽中青检验检测有限公司,安徽合肥230000

出　　处：《食品安全导刊》2024年第20期5-7,共3页China Food Safety Magazine

摘　　要：本文基于焙烤食品加工中的常见安全卫生隐患,分析其在安全卫生条件监测过程中存在的问题,提出建立微生物污染监测标准操作规程、引进先进的化学污染物残留检测技术、推广便携式现场快速检测设备的使用等监测策略,以期为保障焙烤食品安全提供参考。Based on the common safety and health problems in the processing of baked food,this paper analyzes the problems in the monitoring of safety and health conditions,and proposes the establishment of microbial contamination monitoring standard operating procedures,the introduction of advanced chemical contaminant residue detection technology,and the popularization of portable on-site rapid detection equipment and other monitoring strategies,in order to provide references for ensuring the safety of baked food.

关 键 词：焙烤食品 安全卫生 监测策略 微生物污染 

分 类 号：TS201.6[轻工技术与工程—食品科学]