摘要
即食豆腐改变了传统的加工方式,合并了磨豆、熬浆、过包、点卤等容易受污染的环节,这种加工方式新颖、加工过程可视性强、营养丰富、经济实惠,作者分析了加工过程中的主要卫生问题和关键控制点,提出即食豆腐加工的操作间布局和应注意的问题,企业必须采取措施消除各种污染因素对产品的影响以提高产品合格率,使产品污染状况明显改善,产品质量得到提高。加强宣传和教育,加强食品安全法律、法规和标准体系的建设,建立统一的食品安全管理体系,提高食品安全领域的科技水平,建设一支素质全面的食品安全监督队伍。
The instant bean curd has changed the traditional processing methods,combined with the bean grinding,boiling pulp,bag,point halogen easily contaminated link,the processing mode,processing of novel strong visibility,nutritious,affordable,the author analyses the main health problems in processing and critical control point,the instant tofu processing operating room layout and the problems should be paid at ention to,enterprises must take measures to eliminate al kinds of pol ution factors impact on the product in order to improve the rate of qualified products,make product pollution condition improved obviously,improved the product quality.To strengthen publicity and education,strengthen the construction of food safety laws,regulations and standard system,establishment of food safety management system of unified,improve food safety science and technology level,the construction of a comprehensive quality of the food safety supervision team.
作者
申健
SHEN Jian(Zhongshan District Health Supervision Institute of Dalian City,Dalian 116001,Liaoning,China)
关键词
即食豆腐
加工布局
卫生问题
Instant bean curd
Processing arrangement
Health problems
