CAJ | 학술논문

目的：了解糕点类食品的卫生状况，为卫生学评价及制定相应的管理措施提供科学依据。方法对大同市2010年—2013年糕点食品卫生检测结果进行统计分析。结果4年中累计检测糕点630份，总合格率84.40%（538/630），其中冷加工糕点（裱花蛋糕）合格率为72、31%。结论针对多数企业食品加工处于传统手工业阶段，卫生状况不稳定，合格率偏低的现状，应在加强监督的同时，指导企业改进生产工艺，提高其卫生意识和自我管理水平，从而提高糕点食品的卫生质量。
목적：료해고점류식품적위생상황，위위생학평개급제정상응적관리조시제공과학의거。방법대대동시2010년—2013년고점식품위생검측결과진행통계분석。결과4년중루계검측고점630빈，총합격솔84.40%（538/630），기중랭가공고점（표화단고）합격솔위72、31%。결론침대다수기업식품가공처우전통수공업계단，위생상황불은정，합격솔편저적현상，응재가강감독적동시，지도기업개진생산공예，제고기위생의식화자아관리수평，종이제고고점식품적위생질량。
ObjectiveTo understand the health status of Datong pastry food,aiming to provide scientific basis for evaluation of hygiene in the future and formulate corresponding management measures.MethodsStatistical analysis was done on 2010-2013 in Datong- pastry food hygiene detection results.ResultsThe cumulative detection of 4 years cakes 630,the total pass rate of 85,40(538/630),wherein the cold pastry(Decorative Cake)pass rate of 72,31%.Conclusion according to the food processing enterprises in most of the traditional handicraft industry health condition is unstable,the status quo of the low passing rate,in strengthening the supervision,guide enterprises to improve production technology, improve their health awareness and self management level,to improve the quality of pastry food hygienic.