Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coated Cake
Aug 10, 2020
With its novel coating technology, soft and mellow taste, and outstanding quality, chocolate coated cakes have rapidly exploded the baking market from offline to online. The editor of Baiqing knows that the process and formula of chocolate coating cakes have many details that need to be grasped, such as the importance of taste, water activity control, tissue structure, cutting, coating, aftertaste, packaging, preservation, etc. . So, this new chocolate-coated cake, what are the hidden dangers behind the fire?
Pollution from the air environment of the workshop
1. Unreasonable design of function room
(1) Cross contamination exists in the raw and cooked areas
Because there are a large number of microorganisms in the air, they will combine with dust particles to float in the air or attach to the ground. At this time, if the clean area is not under positive pressure, the remaining microorganisms floating in the air in the unclean area will flow to the clean area according to the airflow and attach to it. In food, the amount of original bacteria increased. Therefore, it is necessary to avoid the flow direction from the raw area to the cooked area, and use the air curtain in the buffer room to reduce the impact from the outside world.
(2) The flow of people and logistics are not separated, causing cross contamination
Because the outer packaging of raw materials such as flour, starch, sugar, eggs, cocoa powder, syrup, grease, colloids, etc. will produce mold due to differences in storage time and environment, which will scatter around the workshop and be adsorbed on the staff (clothes, hands, shoes, etc.) ), and then bring it into the production workshop, especially the inner compartment. If it is scattered on the food, and the nutrient source, moisture, temperature and other conditions of the food are suitable for the growth of contaminated mold, the spores will sprout and grow at this time, resulting in food Corruption and deterioration. Therefore, the flow of people and logistics must be separated, and the outer packaging, especially the inner compartment, must be removed before the raw materials enter the workshop.
(3) Unreasonable design of pre-entry room
In the inner private room, there should be air curtains for the primary and secondary dressing rooms, and there should be a buffer room between the operation room and the dressing room. Some manufacturers set up a foot bath in the buffer room that finally enters the inner compartment, which causes the humidity in the area to be quite high, and the air is not circulated. The interior of the workshop is prone to form a high temperature and high humidity environment, which causes the walls, ceilings, and local humidity of the place. Sometimes mold contamination is particularly easy to breed. Once the mold grows, its spread is very fast, and because the mold spores in the contaminated place will fly around, enter the inner compartment through the personnel and the wind shower, it will directly pollute the finished product, and indirectly pollute the conveyor belt, machinery and operation. Personnel fingers etc. Therefore, it is not recommended to set the footwashing basin in the last part before entering the inner bag. It can be designed in the front part of the secondary changing room to avoid the breeding of microorganisms in a high humidity environment.
(4) Unreasonable design of washroom
In order to facilitate the hygiene and cleaning of the production workshop, some manufacturers will design a washroom to communicate with the inner compartment, and have cleaning and disinfection facilities inside. Due to poor ventilation, long-term storage of water, and the inability to completely dry the cleaning tools, microbial contamination is particularly prone to occur in cleaning tools, sinks, buckets, water pipes, taps, floors and bottom plates. Therefore, cleaning tools such as brooms, mops, rags, etc. are first rinsed with clean water, then soaked in sodium hypochlorite for disinfection, and completely dried before being taken into the bathroom for later use. Note: Do not dry in the inner compartment. After the sodium hypochlorite volatilizes, the water can not be completely dried out, which is very easy to breed microorganisms.
2. Poor air flow in the workshop causes microbial reproduction in dead ends
Most of the microorganisms flying in the air are strains that are more resistant to drying, mainly from the scattered raw materials, unclean inflow of air, unsterilized cleaning tools to dry, inadequate cleaning in the equipment, food residues, personnel brought in, etc., which will be caused by cleaning Operation and airflow changes, and again floating in the air to form colonies. If the air in the workshop is not circulating, the strong wind cannot take away the colonies in the air and corners, which will easily cause microbial pollution in the dead corners. Therefore, it is recommended that the workshop should be ventilated regularly, maintain proper temperature and humidity, disinfect with ultraviolet rays and ozone every day after shift, do formaldehyde fumigation once a month or so, dismantle and clean the air parts every week, and strictly control the original bacteria in the workshop.
