参考解答
答案:
(1)防止物料与食品的交叉污染,生、熟分开,原辅料、半成品、成品分开;
(2)防止人员对食品的污染,人员卫生保持,加工区域进出的控制;防止设备、工器具对食品的污染,保证设备、工器具的清洁消毒;
(3)防止车间环境对食品的污染,生产过程中的废弃物的清理,车间空气、场面、屋顶等不洁带来的污染。
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