A Case Study on Good Hygienic Practice Counseling of Pastry and Baking Industry at Middle Taiwan Area

• Main Authors: Cheng,Shih-Ling, 鄭世苓
• Other Authors: Lin,Li- Yun
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/9277g2

碩士 === 弘光科技大學 === 食品科技所 === 105 === Pastries is necessary Taiwanese daily life and traditional festivals. The process of raw material, manufacturing, storage to sale's hygiene management is especially important to the produce. Therefore, some central hygiene bureau is necessary to understand the potential hazard factor of food safety and the way to confine them, find out the hazard factor's degree of influence to the food safety, and then develop the management strategies, to strengthen the ability of the industries to mange independently, intended to select 20 indicator pastry baking. industry in the area, to investigate and coach thorn to meet Good Hygiene Practice(GHP),implement"Employee health management","Environmental clean management","Appliance and equipment hygiene management"," Raw material management" and "Process and quality control" etc, sampling the number of bacteria of operating area, staffs, appliances and the fillings of pastries, and detect the simple of its the content of microorganism and preservative additive. Doing industry seminar and hygiene education before counseling. Doing test before and after the class, the result shows that the industries' hygiene concept is Z=-2.2828;P＜0.005 witch reached significant level. Import Good Hygiene Practice(GHP) into pastry baking manufacting and the quantity of the correlation with each hygiene test item, the results after twice field assessment, the improvement rate of employees' hygiene disadvantage is 76.19％;the improvement rate of environment cleaning disadvantage is 75.58％; the improvement rate of raw material management disadvantage is 90.0％; the improvement rate of process and quality control disadvantage only 45.0％. The main missing number is that the food additive not set up the person responsible、special manual and special counter; the improvement rate of self- management disadvantage is 71.43％. The number of bacteria in the operating environment after the second counseling are in line with the provisions. As the result shows that counseling pastry baking industries by improving the hygiene of the environment, can reduce the proliferation of microorganism in the working environment.