Prevention And Control Measures Of Mold Contamination
Apr 29, 2020
1. Control the temperature and humidity of the workshop
For effective control of mold in the production workshop, the temperature and humidity of the workshop must be controlled first. The dehumidifier and air conditioner must be turned on, especially in humid weather. It is recommended that the workshop temperature be below 24 degrees and the humidity should be controlled below 55% to ensure that the workshop is dry. High temperature and humidity will promote the growth of mold. At the same time, there should be effective ventilation facilities to ensure the normal operation of the dehumidifier in the workshop, and ensure that the internal air in the workshop can meet the required indicators. The degree of ventilation of the air conditioner directly affects the production of mold. If the workshop can ensure that the air containing a large amount of moisture is discharged from the workshop in time to prevent the occurrence of excessive indoor temperature, steam condensation or peculiar smell, the possibility of mold may be greatly reduced.
2. Air disinfection in the workshop
A single bacteria and mold can multiply hundreds to thousands or even millions within 24 hours. The packaging room can be equipped with an ozone disinfection machine, ultraviolet light (installed on the top of the packaging machine), etc. After the workers get off work at night, the daily air sterilization in the workshop can be carried out at the same time by using ozone disinfection machine and ultraviolet rays to prevent the microorganisms in the air from accumulating during the day and causing harm to the product. Of course, remember to open after work and close before get off work the next day , Personnel must be evacuated during disinfection. In humid weather, it is recommended that the packaging room be thoroughly fumigated and disinfected with formaldehyde every 2 weeks.
3. Pay attention to disinfection of tools and equipment before and after shifts
Alcohol spray disinfection is a commonly used method to prevent mold and bacterial contamination when manufacturing food. Every day before and after shifts, the internal walls, fans, sewers, desks, hands, apron sleeves, pre-cooling and doors, and quick-freezing doors of the workshop , Packing rooms, tools and equipment disinfection rooms use 75% alcohol spray disinfection, every 2 hours in the shift to implement 75% alcohol spray on fans, walls, and sewers to kill mold.
4. Control the hygiene in the workshop and avoid dead ends
First of all, we must keep the internal tools of the production workshop clean and hygienic, and pay attention to strict hygienic cleaning and maintenance of some hygienic corners. Clean tools, equipment, etc. after get off work every day, and implement deep cleaning every half a month. That is, managers and operators should have the concept of hygiene, pay attention to the hygiene of operation and reduce the possibility of pollution at all times, and must start with strengthening the hygiene education of employees. For example, the back of the operating desk, the ceiling, walls, air conditioners, refrigeration fans, dehumidifiers, hand dryers, etc. should be cleaned with alcohol. After cleaning, all walls, ceilings, equipment, appliances, and desk surfaces should be wiped with alcohol. More than once. Please pay special attention to cleaning the cooling fins of the cooling fan, the air outlet of the cooling air, and the internal motor blades. This is a corner that is easy to overlook.
5. Ensure the cleanliness of operators
Personnel's work clothes, changing rooms, etc., must be kept hygienic and clean, regularly cleaned and sterilized by ultraviolet or ozone for more than 30 minutes to prevent cross-contamination of mold caused by humans (no sterilization in humans)
Every time workers enter the workshop (especially the cooling and packaging room), first wash their hands with hand sanitizer, then change work clothes, wear sleeves, aprons, hats, and masks, and then soak their hands in disinfectant (chlorine dioxide solution or buy household products in the supermarket). Dilute with the disinfectant used) for 5 seconds, then spin dry directly or dry with a hand dryer. Note: Do not wipe dry with a cloth after soaking in the disinfectant.
6. Eliminate pollution sources in the workshop and set up a clean room
After heating in the food factory, let it cool to the packaging stage. In order to prevent the intrusion of external planktonic bacteria and the pollution of colonization, those who have the conditions can set up a clean room and use air introduction facilities to achieve the purpose of cleaning the air and reducing pollution. .
At the same time, please pay attention to the following details: For the ceiling, wall and floor of the manufacturing environment, in order to prevent mold contamination, all tools in the workshop, including the materials used for decoration, should be made of plastic and stainless steel as much as possible. Easy to clean, anti-corrosion, anti-fungal and prevent condensation As far as possible, avoid using wood, iron and other materials, because wood is prone to mildew when wetted with water, and iron material is easy to rust and fall off, which affects product quality. In addition, paper, wood, dirty towels, curtain brooms, mops and other items that are easy to hide dirt and dirt are not allowed to be stored in the cooling packaging room. The outer packaging of raw materials should be removed before being transported into the cooling room to avoid product contamination.
