Baked Products Are Moldy (Is The Flow Of People And Logistics Design Reasonable?)

In order to reduce the pollution of personnel or products (including original, semi-finished, and finished products) caused by foreign objects, dust, microorganisms, etc. caused by airflow during transportation of bakery products or employees walking, bakery companies often divide the workshop into a flow of people during the factory design And logistics routes. Through the setting of different routes, the flow of people and logistics are as small as possible to ensure the quality and safety of products. submit

Generally, there will be the following three flow directions in the production area:

1. Personnel-production personnel, maintenance personnel, external inspectors and visitors, etc.

2. Clean items-raw materials, packaging materials, clean machinery and equipment, work clothes, gloves, work shoes, hats, sleeves and finished products, etc.

3. Polluted items-contaminated but reusable machinery, equipment, tools, work clothes, rags, mops, brooms, trash cans and other cleaning facilities, waste pollutants, such as disposable materials, waste, defective products, raw materials Outer packaging, etc.

So, how should the workshop be designed to reasonably avoid cross-contamination?

1. Operators and materials cannot share the same channel to enter the cleaning area.

(1) It is necessary to set up operators and material inlet channels separately.

(2) The import and export of materials entering the cleaning area and finished products transported out of the cleaning area should be set separately.

(3) If the raw and auxiliary materials and the inner packaging materials that directly contact the food have reliable packaging, do not cause mutual pollution and the process flow is reasonable, in principle, one entrance can be used, but the inner packaging materials should preferably be provided with special The disinfected area of the ultraviolet lamp is transferred into the inner compartment.

(4) For materials and wastes used or generated during production (such as residues, etc.) that are likely to pollute the environment, special entrances and exits should be provided to avoid pollution of raw materials or internal packaging materials.

2. The cleaning area must undergo corresponding cleaning and disinfection measures before operators and materials can enter.

(1) When entering the clean area, the operator can go through purification measures such as changing clothes (including clean work shoes, work clothes, work caps, sleeves, aprons, masks, etc.), washing hands, disinfection, etc., and setting up air locks if conditions permit Shower room.

(2) The clean area (such as the inner compartment) should be fixed, and the personnel in the non-clean area should not go to the clean area at will.

(3) The materials can be removed from the outer packaging box and bag, cleaned, disinfected, etc., and then passed through the window cabinet to enter the clean area.

3. Ensure that the channels in the clean area directly reach each production post, intermediate or inner packaging material storage room.

(1) The operation room or storage room of other positions cannot be used as the passage for materials and operators to enter the position, and the equipment of the oven cannot be used as the passage for personnel.

(2) There must be a barrier at the junction of the non-clean area and the clean area, and the clean area must be under positive pressure.

(Bai Qing editor warmly reminds everyone: At present, many bakery products have serious mold growth. In addition to the hot weather, the preservatives are not effective and the environmental hygiene is poor, they often ignore the temperature before the products enter the clean area! Many manufacturers Worrying that the cooling zone is not long enough, it is pre-cooled to normal temperature in the non-clean area, and then enters the clean area to turn on all kinds of ultraviolet lamps and ozone sterilization. In fact, this approach is redundant, after all, the product has lost thermal protection in the non-clean area. If it is contaminated by microorganisms, it is of little significance to enter the cooling room at this time. If it is not handled well, it will increase the pollution.)

(3) On the premise of not affecting the process flow, process operation, and equipment layout, if the air conditioning system parameters of adjacent clean areas are the same, open doors and transfer windows on the partition wall or set up conveyor belts to transfer materials.