What are the factors that affect the microorganism exceeding the standard in sweets and cakes?

First, raw materials. If there are a large number of microorganisms in the raw materials used, sterilization or baking can not completely guarantee the microbial indicators of the products to be qualified. Because any sterilization method has the problem of sterilization efficiency. No sterilization method can guarantee the sterilization efficiency of 100%. There are too many microorganisms before sterilization, and after sterilization, multiplied by a sterilization efficiency, the number of residual viable bacteria may exceed the standard.

Second, the production conditions of the production process. This includes more. For example, the conditions and sanitary conditions of workshops and equipment, the sanitary conditions of operators and their compliance with various rules and regulations, the possibility of cross-contamination between processes, the arrangement of people flow and logistics, and so on.

Third, packaging, storage and transportation. For packaging, one is the sanitary condition of the packaging workshop, equipment and personnel, and the other is whether the packaging itself has undergone strict disinfection. For storage and transportation, what kind of storage and transportation conditions meet the requirements of hygiene, tightness, humidity and temperature.

Just these three aspects. But every aspect has a lot of specific content.

Do you know the Hazard Analysis Critical Control Point? It's HACCP Carefully analyze each link and you will know what the influencing factors are.