论文部分内容阅读
近年来,部队为了防暑降温,自制冷饮食品的单位逐斯增多,但由于设备条件比较落后,不少工序仍保持着传统的手工操作,且生产人员不固定,每年部有半数以上是临时合同工,他们多持临时观点,卫生知识缺乏。因此,尽管依靠主管部门加强管理和卫生部门监督帮助,但过去几年来,冷饮生产的卫生管理,一直停留在一般水平上。对卫生方面存在的问题,往往是就事论事,小整小改,有时甚至是无的放矢。自1984年以来,全区部队认真贯彻食品
In recent years, the units have gradually increased their units for self-made cold drinks and foodstuffs in order to prevent summer heatstroke. However, due to the relatively backward equipment conditions, many operations still maintain traditional manual operations and the production staff are not fixed. More than half of the ministries each year are temporary contract workers, They hold the temporary view more, lack of health knowledge. Therefore, in spite of relying on the competent departments to strengthen the supervision of the management and health departments, over the past few years, the hygiene management of cold drinks production has remained at a general level. The problems in health are often blamed on things, small and small ones, and sometimes even unfounded. Since 1984, the troops in the region have conscientiously implemented the food