面点生产中的食品卫生问题及改进对策

Food Hygiene Issues in Pastry Production and Improvement Countermeasures

ZHOU Yan

（TachengVocationaland TechnicalCollege，Tacheng8347Oo，China）

Abstract： This paper analyzes key hygienic hazards in the entire processof pastry production， summarizing four core issues： uneven qualityof raw material procurement，cross-contamination in processing environments， non-standardized personnel operations，and inadequate finished product storage conditions. Targeted improvement countermeasures are proposed. It is recommended to enhance the hygiene level of pastry production by strengthening supply chain management， optimizing procesing environment zoning， improving employee training systems， and applying digital monitoring technologies，providing atheoretical reference forthe standardized development of the industry.

Keywords： pastry production; food hygiene; raw material management; processing environment

面点食品因种类丰富、食用便捷等特点广受消费者青睐，但其生产环节众多、工艺流程复杂，极易引发微生物污染、化学残留等卫生风险。（剩余4273字）