糕点生产现场检查要点.PDFVIP

7 4 Vol. 7 No. 4 2016 4 Journal of Food Safety and Quality Apr. , 2016 * 鲁燕骅 , 李 波, 张月盈, 张锡云 (, 650223) 摘 要: , , , , , , , 关键词: ; ; Key details of inspection in pastry production area * LU Yan-Hua , LI Bo, ZHANG Yue-Ying, ZHANG Xi-Yun (Yunnan Product Quality Supervision and Test Academy, Kunming 650223, China) ABSTRACT: Deeply understanding of food production relevant regulations and standards, gradually unifying the executions at various levels, and improving the supervision ability of food safety by consistently learning and practicing, are urgent need in the development of food safety supervision work. In this paper, we integrated the specific requirements of various factors in the production area of pastry in the domestic standards and regulations. Meanwhile, we enumerated the main pollution sources, control mode and label identification of this kind of product. It will provide references for regulators and auditors to comprehend standards and regulations from the perspective of requirements of the actual work, so as to achieve the goal of highly efficient and professional supervision and explicit objective in the work, it also can be used as technical references for the production enterprises of pastry in site layout and internal audit activity. KEY WORDS: