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加强食品企业的设备和溶器的卫生管理,是保证食品卫生质量的重要前提。对各类食品生产企业的设备和溶器应做如下卫生要求:1.必须不产生毒性物质的转移,无臭、无异味、不吸水、抗腐蚀。经得起反复洗刷的消毒,表面应光滑,不得有凹陷的裂隙,设备避免直角,尽量不用木质材料,但不形成有毒有害物转移者方可
To strengthen the hygiene management of equipment and solvent in food enterprises is an important precondition to ensure the quality of food hygiene. For all types of food production equipment manufacturers and solvent should do the following health requirements: 1. Must not produce the transfer of toxic substances, odorless, odorless, non-absorbent, anti-corrosion. Can withstand repeated disinfection of scrub, the surface should be smooth, no concave cracks, the device to avoid the right angle, as far as possible without the use of wood materials, but does not form a transfer of toxic and harmful substances only before