我省小磨香油加工厂普遍为传统式小做坊,手工操作。从选料到分装都在一个房间内,厂房及设备简陋,各生产环节交叉污染严重,工具、容器不洗消,产品卫生质量大多达不到卫生标准。为了加强对乡镇食品企业的卫生监督和管理,提高香油卫生质量,我们于1988年对小磨香油生产工艺及关键性控制环节的卫生管理进行了探索,提出生产小磨香油应具备和达到下列条件和要求。1 厂房必须具备原料库、预处理间、晾干间、烘炒间、研磨间、分油间、镇油间、罐装间、容器洗刷间、成品库和化验室。2 设备必须有与日产量相适应的淘洗,摊晾、烘 Small mill sesame oil processing plant in our province are generally small traditional workshops, manual operation. From the selected materials to the sub-packaging are in a room, plant and equipment shabby, serious cross-contamination of the production processes, tools, containers do not wash away, most of the products of poor health quality hygienic standards. In order to strengthen the hygiene supervision and management of township food enterprises and improve the hygienic quality of sesame oil, we made an exploration on the hygienic management of the small sesame oil production process and key control links in 1988, and proposed that the production of sesame oil should meet the following conditions And request. 1 plant must have the raw material warehouse, pretreatment room, drying room, baking room, grinding room, the oil room, the oil room, canned room, container washing room, finished product library and laboratory. 2 equipment must be compatible with the daily output of panning, drying, drying