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我县肉食加工厂的职工,为了认真贯彻落实食品卫生五四制,经过反复实践,摸索出一套搞好肉食加工卫生的规律,使肉食从采购、加工、贮存、销售几个主要环节做到了卫生、清洁。一、采购:以往不管病残和传染病猪,见猪就收,因而仓库生猪时常发生疫情与死亡。现在他们制定了“四不收”(死猪不收、有传染病的不收、残次猪不收、有40℃体温的猪不收)的收购制度和进库生猪“四查”(进库查残次、平时查行动、喂料查食欲、
In order to conscientiously implement the May 4 system of food hygiene, the workers of our county meat processing factory conscientiously worked out a set of laws that do a good job in the processing and wholesome of meat processing so that the meat can be purchased, processed, stored and sold in several major links Sanitary, clean. First, the procurement: In the past, regardless of illness and infectious disease pigs, see the pig on the income, so the warehouse pigs often outbreaks and deaths. Now they have formulated the acquisition system of “four non-payment” (no dead pigs, no infectious diseases, no defective pigs, no pigs with 40 ℃ body temperature) and the “four check” of imported pigs Library check disabled, usually check the action, feeding check appetite,