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合肥市生产酱油的企业11家,其中国营企业两家,集体和个体企业9家。1980～1989年期间,全市酱油细菌指标合格率均在50%左右。合肥酿造厂是全市酿造行业的龙头企业,年产量占全市居民消耗总量的60%,提高酱油卫生指标合格率有着重要意义。卫生规范的实施:合肥酿造厂存在的主要问题是:工艺布局不够合理;设备老化腐蚀;输油管道的清洗和消毒不及时;有些生产环节仍采用手工操作,职工中卫生意识淡漠。该厂在扩建设计时,我们便按照“酱油厂卫生规范”的要求,指导厂方制定方案。重点内容有:厂房与设施的改造,投资49.4万元;调整工艺布局投资
11 enterprises producing soy sauce in Hefei, including two state-owned enterprises and nine collective and individual enterprises. During the period from 1980 to 1989, the pass rate of the soy sauce bacterial index in the city was about 50%. Hefei brewing brewing industry is the city’s leading enterprises, the annual output of the city’s total consumption of 60% of residents to improve the health indicators soy sauce pass rate is of great significance. The implementation of health norms: the main problems existing in the Hefei brewing plant are: process layout is not reasonable enough; equipment aging corrosion; oil pipeline cleaning and disinfection is not timely; some production processes are still using manual operation, workers indifferent to health awareness. When expanding the design of the plant, we follow the “soy sauce factory health norms,” the requirements, to guide the factory to develop programs. The main contents include: transformation of plant and facilities, investment 494,000 yuan; adjust the layout of investment in technology