Hygienic standard for making fresh fruit and vegetable juice.

Objective To formulate the provincial hygienic standard and processing regulations for squeezed fresh fruit and vegetable juices. Methods 37 restaurants and dining-rooms were investigated and 65 samples were examined.The menthod of risk assessment was applied and the standard of maximum levels of contaminats of foods and related others were consulted in the standard setting. Results The hygienic standard has specific rules that qulity materials,sensory evaluation,physic-chemistry (arsenic,lead,copper,nitrite,patulin),microorganism,hygiene of food processing,testing method and sampling. Conclusion The standard provides a basis for hygienic analysis of squeezed fresh fruit and vegetable juices .