Objective To establish a high efficiency and easy operation of supervision mode for microbiological analysis. Methods Statistical Process Control (SPC) was used in microbial contamination analysis in production of frozen instant food for export. Results After persistent hygiene surveillance and supervision, exceeding standard rate of microbe in cooked food decreased to zero. Conclusion With quarterly moni-toring on special target bacteria, a prevention system can be formed in combination with HACCP, which can achieve the goal of microbiological contaminate control.
标题：出口速冻方便食品生产过程中的微生物污染分析及控制措施的有效性评估
英文标题：Analysis of microbial contamination and the effective evaluation of control measures in production of frozen instant food for export
