焙烤食品加工中的安全衛(wèi)生條件監(jiān)測策略探討

摘 要：本文基于焙烤食品加工中的常見安全衛(wèi)生隱患，分析其在安全衛(wèi)生條件監(jiān)測過程中存在的問題，提出建立微生物污染監(jiān)測標準操作規(guī)程、引進先進的化學污染物殘留檢測技術、推廣便攜式現(xiàn)場快速檢測設備的使用等監(jiān)測策略，以期為保障焙烤食品安全提供參考。

關鍵詞：焙烤食品；安全衛(wèi)生；監(jiān)測策略；微生物污染

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

CHEN Wenxin， YANG Weiping， XING Su， OU Jinyu， JIA Guiqi

（Anhui Zhongqing Inspection and Testing Co.， Ltd.， Hefei 230000， China）

Abstract： 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.

Keywords： baked foods; safety and hygiene; monitoring strategy; microbial contamination

食品安全是關系國計民生的重大問題。（剩余4333字）