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为进一步落实“预防为主”的卫生工作方针和饮食卫生“五四制”,加强酱猪头肉加工过程卫生管理,模索可行有效的用具消毒方法,减少熟肉类制品细菌污染机会,有效地控制肠道传染病及熟肉中毒事故的发生,确保广大群众身体健康,保证“抓革命,促生产,促工作,促战备”的顺利进行。我站于1976年6月对我区部分酱猪头肉加工单位进行了一次卫生学调查。
In order to further implement the “prevention-based” health work policy and the “May Fourth” system of food hygiene, strengthen the hygiene management of pork head meat processing, trace the feasible and effective means of disinfection, reduce the chance of bacterial contamination of cooked meat products and effectively control Intestinal infectious diseases and cooked meat poisoning incidents to ensure that the general public good health and ensure “grasping the revolution, promote production, promote work, promote combat readiness” of the smooth progress. I stood in June 1976 on the area some sauce pork meat processing unit carried out a hygiene survey.