Spring Is Blooming, And Microbes In Food Workshops Are Even More Eager To Move. Where Should Factories Be Guarded?
Mar 05, 2020
Indirect way
1. Dust generated when the machine is running.
The raw materials of baked goods are mainly flour. When the machine is running, there will be air currents that will cause the crushed raw materials and the dust accumulated on the floor and in the factory to scatter everywhere, which will fall on the product surface and cause pollution.
2. Microorganisms brought in by unclean air.
The air conditioning filter and fresh air system ducts are not regularly maintained, cleaned and disinfected, resulting in unclean inflow of air, or long-term air in the workshop, high humidity, and no disinfection measures have led to a sudden increase in the number of microorganisms.
3. People flow and logistics activities spread microorganisms in the processing environment to the processing environment.
At present, many bakery workshops have been clean workshops. However, due to the movement of personnel and the handling of goods (raw materials, auxiliary materials, semi-finished products, finished products), they are often in dynamic state and cannot achieve complete sterility. They will be in the process again due to cleaning operations and airflow changes The air floats to form colonies. If the air in the workshop is not circulated, the strong wind cannot take away the colonies in the air and corners, which will easily cause microbial pollution.
4. Insect pests bring microorganisms into raw materials, water and air during exercise.
If there are insufficient pest control measures in the workshop, mice, mosquitoes, flies, spiders, etc. are prone to appear. They come into contact with various types of corruption, carry a large number of microorganisms, and come into contact with the raw materials to bring pollution. Therefore, the dead body should be cleaned out of the workshop in time.
