Alcohol poisoning incidents are almost always related to microbial contamination. Because microbial pollution sources often have certain commonalities, food safety risks represented by environmental micro-pollution problems are very prominent. Therefore, the beverage filling workshop should start from the "hardware" and "software" aspects, seriously evaluate, analyze and investigate, and realistically propose rectification and remediation programs to improve the hygiene level of food enterprises.

First, control the filling corners of the filling equipment and piping system. The hygienic corners of the beverage filling workshop can be divided into two categories: the "hardware" and "software" caused by the sanitary corner. The so-called "hardware" refers to the defects in the design and installation of processing equipment in the beverage workshop, so that cleaning and disinfection can not achieve the normal effect, forming a sanitary corner. “Software” refers to the omission of hygiene management, which makes the filling workshop or certain parts of the equipment or certain parts of the equipment not effectively cleaned for a long time, resulting in a sanitary corner. What are the main problems of the sanitary corner problem in the filling workshop? According to Mr. Hanksen, a safety engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd., which specializes in the production of food sterilization equipment:
1. The fluid in the conveying pipeline is unbalanced, resulting in the accumulation of liquid inside the filling equipment or pipeline. The residual dirt in the effusion accumulates and adheres to the inner surface of the equipment.
2. The supply pump capacity is insufficient or the conveying pipe diameter is too small, resulting in insufficient flow, so that the dirt cannot be completely removed.
3. All kinds of valves used in filling equipment, including the non-hygienic type used in sampling valves.
4. There is an inherent sanitary corner (T-shaped dead angle; variable diameter dead angle) in pipeline design or installation.
5. The valve installation position of the filling equipment is wrong, resulting in a cleaning dead angle.
6, equipment cleaning spray ball selection or manufacturing defects, resulting in spray can not be fully covered, or after the end of the spray, can not discharge the internal effusion.
7. The equipment cleaning spray ball or rotary sprinkler is blocked by impurities.
8. The surface of the stainless steel tank is not passivated, resulting in a "pitting" sanitary corner.
9. The paint in the paint can is damaged, bubbling, cracking, mottled, or even falling off.
10. The processing weld is rough and has not been polished or acidified.
11. Filling equipment or piping systems have a total number of sanitary corners caused by damage, corrosion, and incorrect size of seals.
12. The dead angle of the sewage caused by the unreasonable design of the sewage pipeline.
As long as the above-mentioned dead angle issues are fully concerned, carefully investigated, and timely rectification, the sanitary conditions can be greatly improved; if necessary, food processing enterprises should ask professional companies to assist in on-site investigations.

Second, control the micro-pollution of workers 1. The most direct and effective way to control workers' own metabolites is: change work shoes, change work clothes, wear work hats, wear disposable masks, work clothes, hats should be neatly dressed, hair Do not expose it to the outside of the coat. Do not apply lipstick, makeup, perfume, nail polish, any accessories, watches, etc.
2, into the workshop before the hands thoroughly disinfected, it is recommended to install "Q8 automatic sensor hand sterilizer", such as the use of 75% medical alcohol as a disinfection medium process: "induction soap machine hand washing - faucet washing - inductive drying - inductive Hand disinfection"; the use of other disinfectant as a disinfectant medium process: "Induction soap machine hand washing - faucet washing - inductive hand disinfection - induction drying"; it is recommended to choose the first way, because the alcohol does not have any hands after volatilization Residue. Based on the time after the first hand sterilization, it is recommended to disinfect the opponent every 60-90 minutes to block the growth and reproduction of the bacteria in the hand.
3, the production process in contact with the finished product must wear disposable gloves, gloves should be complete, no damage, impervious to water, when the hands are contaminated, they must be re-washed according to the above hand washing disinfection procedures.

Third, the air pollution control in the filling workshop At present, most beverage companies have achieved filling in the 10,000-class, 100,000-level positive pressure clean room environment, but the positive pressure clean room is actually a "clean room" rather than a "clean room" "It is to reduce the bacterial content by controlling the dust. In the process of operation, such as the air pollution meter breeding bacteria, the bacteria on the inner wall of the pipeline, the bacteria spreading the bacteria and other micro-polluting sources, it is likely to contaminate the beverages in the second time. There are hidden dangers for food safety, and the solution is:
1. Install dynamic sterilizing device in the air conditioning system and ventilation system of the clean room. The latest technology in the field of clean room pollution control is: NICOLER dynamic sterilizing technology, its installation position is in the main pipe of the air duct, branch pipe or air conditioner front. It is equivalent to making the whole air-conditioning air supply system into a large-scale air disinfection machine, as long as the air conditioner is turned on: the bacteria in the air of the workshop, the metabolites of the new city on the workers, the bacteria in the return air of the pipeline, the bacteria in the fresh wind, and the second of the system itself. Contaminants (surface chillers, inner walls of pipes, filters, etc.) will be rapidly decomposed and killed, making food safely produced in a truly "sterile dust-free" workshop.
2. If it is not easy to be modified, the “Food Dynamic Air Disinfector” can be installed in the positive pressure clean room. The latest NICOLER chamber sterilization principle is adopted. The disinfection process is: the special pulse signal makes the NICOLER cavity produce a reverse electric effect. A large amount of bactericidal factor is generated, and the entire sterilization process takes only 0.1 second. In recent years, this equipment has been widely used in the packaging, cooling and filling of food enterprises. The so-called “dynamic disinfection” means that the selected disinfection products have no harm to the human body. When disinfecting the air, the personnel do not need to leave the disinfection site, and there is no Side effects, this type of disinfection is called dynamic disinfection. The representative enterprise is Shanghai Kangjiu Environmental Protection Technology Co., Ltd., with a market share of 80%.
In short, the risk analysis and control of beverage bottling plants is a systematic project, and it is difficult to cover all of them in an article on food safety risk issues. The most important thing is that food processing companies should increase their emphasis on food safety risks and their level of understanding. Starting from the "hardware" and "software" aspects, we will seriously evaluate, analyze and investigate, and put forward practical rectification and remediation plans, and constantly propose and improve food safety programs, thereby greatly improving the food safety of food processing enterprises.