After more than 40 years of rapid development through reform and opening up, the food industry has become one of the most dynamic and important industries in China's national economy, playing an important role in promoting economic growth, improving the living standards of urban and rural residents, and expanding employment. With people's increasing demand for food standards, the design and construction requirements of food factories are also becoming more standardized. In order to ensure that food is manufactured, packaged, stored, and transported in a hygienic and safe state, the following precautions should be taken during the construction of food processing engineering projects.
1. The storage of raw materials, packaging materials, and finished products in separate warehouses must be kept at a certain distance from walls, floors, and between cargo lines, based on the principle of first in, first out material issuance. Raw materials and packaging materials must pass through a material purification room before entering the batching and filling room.
2. Before entering the ingredient room and filling room after undergoing a health check, personnel must first go through the shoe changing, outerwear storage room, restroom, clean work clothes room, and air shower room.
3. The air in the ingredient room and vacuum filling workshop is purified to maintain a certain positive pressure, and a certain number of air changes must be ensured. UV sterilization is required at the beginning and end of production every day. The surface of the interior walls and ceilings should meet the requirements of being flat, smooth, dust-free, and easy to remove dust;
The concave and convex surfaces should be reduced, and the internal and external corners should be rounded. The ground should meet the requirements of flatness, wear resistance, and easy dust removal and cleaning.
4. The ingredient water is filtered to remove suspended impurities and bacteria. The workshop floor should have a drainage slope and be equipped with drainage ditches to facilitate the timely drainage of ground flushing water.
5. Adopting advanced automatic packaging and sealing machines to improve operator efficiency and minimize the possibility of contamination. In sterilization operations, workers are strictly required to follow sterilization standards to ensure the hygiene quality of the product.
6. All workshop windows must be fitted with screens, and air curtains and plastic curtains must be installed at the entrance and exit of the main entrance to prevent flies and other debris from entering. Therefore, in the production process and management, we assist manufacturers in using HACCP method to analyze the various possibilities of food contamination in various links from production to sales, starting from raw materials,
And formulate corresponding preventive measures, establish a monitoring system, and pre control possible hazards.