Pollution control measures in all aspects of food processing

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Ensuring food safety has always been an important responsibility of food companies. It is not only directly related to people's health, but also the lifeblood of a food company. In order to prevent the occurrence of food safety accidents, in food processing, each enterprise must formulate necessary measures and systems from the procurement, storage and processing of raw materials, and do everything possible to cut off the pollution sources.

First, improve the health management system of employees

1. Food processing personnel should conduct health checkups every year and obtain health certificates; they should receive health training before starting work to improve the skills of food workers to control food contamination.

2. Food processing personnel such as dysentery, typhoid, hepatitis A, hepatitis E and other gastrointestinal infectious diseases, as well as active tuberculosis, suppurative or exudative skin diseases, etc. If the disease or obvious skin damage has not healed, it should be integrated into other jobs that do not affect food safety to prevent the occurrence of human pollution.

3. Enter the work area should be standardized to wear clean overalls, and wash hands and disinfect as required; hair should be hidden in the work cap or use the hair net to restrain.

4. Do not wear accessories, watches, or make up, nail, or spray perfume into the work area; do not carry or store personal items that are not related to food production.

5. After using the bathroom, touching items that may contaminate food, or engaging in other activities not related to food production, disinfection should be done before touching food, food utensils, food equipment, etc. related to food production.

6. Non-food processing personnel shall not enter the food production site, and shall not be randomly placed in the same place. In special circumstances, the same sanitary requirements as food processing personnel shall be observed when entering.

Second, food procurement pollution control measures

1. Implementing the acceptance of raw material procurement to control the quality management, strictly control the quality of raw materials, and the raw materials that do not meet the requirements are not allowed to use, and the quality veto is implemented.

2. The raw materials and additives used must comply with national standards, industry standards, and relevant health standards and regulations, and eliminate products that are illegally abused by additives.

3. Take necessary measures to ensure that the quality of food during the transportation process deteriorates. The finished product and the pollutants must not be transported in the same vehicle during transportation.

Third, food storage pollution control measures

1. Raw materials and finished products are stored off the ground (placed on the available floor), stored in separate categories, and stored in isolation if necessary. Regularly inspect and treat foods that have deteriorated or exceed the shelf life.

2. The warehouse should be kept clean, free from mildew, water and mosquitoes; the warehouse should be well ventilated, and it is forbidden to store toxic, harmful and personal items. If there is mildew on the wall, it is necessary to re-paint the wall with lime water as soon as possible to avoid contaminating the raw materials and finished products of the entire warehouse and workshop.

3. Store chemicals in a dry, well-ventilated area to prevent contamination of food.

4. The packaging materials are protected from damage and contamination during storage. Disinfect with ultraviolet light before use.

Fourth, food processing process pollution control measures

1. Food production and processing must have production equipment, process equipment and related equipment to ensure product quality, and have hardware facilities such as raw material processing, processing and storage to ensure product quality.

2. The food production and processing process setting should be scientific and reasonable, and the flow of people and logistics should be separated. The production and processing process should be strict and standardized, and necessary measures should be taken to prevent cross-contamination of food.

3. There should be no harmful gas, radioactive substances and diffuse pollution sources around the food production and processing, no mosquitoes; effective measures to prevent rats and mosquitoes should be set up to avoid endangering food quality and safety.

4. The transportation of food processing must have special tools that meet the requirements of food to prevent transportation pollution.

V. Waste prevention and control measures

1. Waste storage and removal systems should be established. Wastes with special requirements should be handled in accordance with relevant regulations. Waste should be removed regularly; wastes that are prone to spoilage should be removed as soon as possible; waste should be removed as necessary.

2. The place where the waste is placed outside the workshop should be isolated from the food processing site to prevent pollution; the bad smell or harmful toxic gas should be prevented from overflowing; the pests should be prevented from breeding.

3. The crumbs of food residue falling on the ground or remaining in the machine during the production process must be cleaned up after the operation is completed, and then cleaned and disinfected, otherwise it will cause mildew.

6. Formulate a cleaning and disinfection system

1. According to the characteristics of raw materials, products and processes, an effective cleaning and disinfection system should be established for production equipment, tools and environment to reduce the risk of microbial contamination.

2. The cleaning and disinfection system shall include the following contents: the name of the area to be cleaned and disinfected, the name of the equipment or appliance; the responsibility for cleaning and disinfecting; the washing and disinfecting agent used; the method and frequency of cleaning and disinfecting; the verification of the cleaning and disinfecting effect and the handling of non-conformance; Cleaning and disinfection work and monitoring records.

3. It is necessary to ensure the implementation of the cleaning and disinfection system, truthfully record; verify the disinfection effect in time, and find problems in time to correct.

4. Cleaning tools (brooms, mops, etc.) should be placed at designated locations outside the workshop and should not be placed in the workshop to avoid contamination.

7. Control of chemical pollution

1. Establish a management system to prevent chemical pollution, analyze possible sources of pollution and pollution pathways, and develop appropriate control plans and control procedures.

2. The system of use of food additives and processing aids for the food industry should be established, and food additives should be used in accordance with the requirements of GB 2760.

3. Non-edible chemicals other than food additives and other substances that may harm the human body should not be added to food processing.

4. If the moving parts of the production equipment that may directly or indirectly contact the food are to be lubricated, they should use edible oils or other oils that can ensure food safety requirements.

5. Establish a system for the use of chemicals such as detergents and disinfectants. In addition to cleaning and disinfection necessary and process requirements, chemicals that may contaminate food should not be used and stored in production sites.

6. Food additives, detergents, disinfectants, etc. should be properly stored in suitable containers, and should be clearly marked, classified and stored; when used, accurate measurement should be made and records should be used.

7. Attention should be paid to the possible production of harmful substances in the processing of food, and effective measures are encouraged to reduce their risks.

Eight, the control of physical pollution

1. A management system to prevent foreign matter pollution should be established, analyze possible sources of pollution and ways of pollution, and develop appropriate control plans and control procedures.

2. Measures such as equipment maintenance, sanitation management, on-site management, management of outside personnel and supervision of processing should be taken to minimize the risk of food contamination by foreign materials such as glass, metal (such as rust), plastics and hair.

3. Effective measures such as setting up screens, traps, magnets, and metal inspectors should be taken to reduce the risk of contaminated food by metal or other foreign matter.

4. When performing on-site maintenance, maintenance and construction work, appropriate measures should be taken to avoid contaminated foods such as foreign bodies, odors and debris.

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