Analysis Of Hidden Dangers Of Antiseptic And Fresh-keeping Of Chocolate Coated Cake

Secondary pollution caused by personnel, containers, tools, and equipment

1. Pollution caused by personnel

(1) The staff's own hygiene is not in place

Before entering the workshop, the staff did not wear neatly as required, wash their hands and disinfect or hide dirt in their nails, fail to replace and disinfect gloves in time, talk to the product, sneeze, etc., will directly contaminate the product. Therefore, operators must strictly require their own health and hygiene, especially hand cleaning and disinfection.

(2) Staff fleeing

The staff are not fixed posts, and they walk around the workshop at will, especially from the raw area to the cooked area. It is very easy to bring microorganisms and dust into the unclean area, causing hidden danger. Therefore, please try your best to specialize in post and personnel, and you must avoid the production area personnel from going to the cooked area and reduce the access to the workshop.

(3) Workers are exposed to pollution sources

Workers' gloves are exposed to pollution sources other than the product (residue, defective products, rags, face, ears, hair, mobile phones, equipment, etc.). If the gloves are not replaced, the product will be easily contaminated if they touch the product again.

2. Pollution caused by container tools, equipment, etc.

(1) Adsorption pollution of raw materials

In the production process of the baking workshop, syrups, oils, colloids, including powders such as flour, starch, emulsifiers, etc., will have a certain degree of adsorption. They will adhere to containers, tools, and equipment, combined with a certain amount of humidity, and mold spores. That will lead to growth and pollution. Therefore, the tools and instruments in each functional area must be used separately.

(2) The residue is not cleaned and disinfected in time

Containers, tools, equipment, etc. (such as spoons, buckets, basins, chopping boards, countertops, packaging machine chains, coating machines, cooling towers, cutters, stuffing machines, spreaders, etc.) If oil stains are not cleaned and disinfected in time, microorganisms will multiply quickly if they adhere to it. Therefore, tools and equipment must be cleaned with clean water as soon as possible after use, then disinfected, and dried for later use, otherwise the high humidity environment will easily cause the product to fall into trouble.

(3) Improper cleaning method

Many manufacturers think that wiping alcohol on the tools and equipment that come into contact with the product every day is disinfecting. It is like disinfecting a rice bowl full of leftovers in a disinfection cabinet, which does not have any disinfection effect at all. Alcohol also contains some water. Food residues on tools and equipment can easily become nutrients used by microorganisms when exposed to water, directly contaminating the parts in contact with the product, causing mold to grow. Therefore, it is recommended that you take the tools and tools that touch the product every day after get off work, such as cutting knives (machine cutting knives, etc.), filling machines, filling spatulas, chocolate coating machines, packaging machine chains, packaging suction cups, etc., every day Clean up the residue, clean it with detergent, wipe and disinfect with 75% before use. You can put an alcohol spray can on the console for easy use.

Secondly, there are many dead spots inside the tools and machinery. If they are not properly dismantled and washed, such as hand dryers, dehumidifiers, air conditioners, etc., dust and bacterial colonies are easy to accumulate, especially when re-production and humid weather are stopped.