Spring Is Blooming, And Microbes In Food Workshops Are Even More Eager To Move. Where Should Factories Be Guarded?

Direct route

1. Food raw materials are the most direct source of microbial contamination, which is an important source of nutrients for molds.

The syrup, fat, colloid, emulsifier, egg, pork floss, salad dressing, jam, including powder such as flour, starch, cocoa powder, etc. in the food raw materials, the bacteria themselves carry the bacteria, which are carried in the initial stage of food production Various microorganisms have been introduced, causing food contamination.

In addition to the need to do a good job in the inspection of various indicators of raw materials entering the warehouse, it is particularly important to ensure the cleanliness of the raw material warehouse, as well as the dehumidification and mold prevention in humid weather. Pay special attention to whether the position of the bottom lifting plate is kept dry for a long time without raw material slag.

2. The processing containers, machinery and equipment, and packaging material surfaces and materials in contact with food are also one of the important sources of microbial contamination of food.

There are many dead spots inside the processing containers, machinery and equipment, such as hand dryers, dehumidifiers, air conditioners, conveyor belts, packaging machine chains, etc., which are easy to accumulate ash layer and colonies, food residues, water vapor, etc., especially after shutdown and wet weather. This gives the microbial colonies the opportunity to multiply indiscriminately, and the food can easily come into contact with these microbial colonies during the production process and thus become contaminated. In addition, attention should be paid to the configuration and placement of machinery and equipment. It is very easy to accumulate dust, food residues and mold in areas with poor ventilation or significant differences in temperature and humidity, and in areas where machinery is closely arranged.

3. The contact of the hands and other parts of the operator with the food during the food production process can also directly cause microbial contamination of the food.

Operators' hands are not thoroughly cleaned and disinfected; they did not re-wash their hands and disinfected after touching different materials and machinery during the production process and then touched food; did not wear clean clothes, shoes, hats and gloves during production, and the bacteria on their own clothes and shoes As it touches the food, it adheres to the surface of the food.