Five ways to control contamination in food purification workshops1

There are many sources of micro-contamination in the process of food production and processing. How to prevent food contamination is an important issue. As a source of micro-pollution, if not controlled, mold will inevitably directly affect the shelf life (length) of the product. How to control mold contamination? According to the decoration experience of the purification workshop of food enterprises in the past, Xiaobian believes that to control mold contamination, we must first understand the growth environment of mold and the conditions of contaminated food. On this basis, reasonable prevention and control measures can be put forward to improve the quality of food hygiene. 1. The temperature and humidity control of the food purification workshop controls the temperature and humidity of the production workshop. The temperature is below 24 degrees and the humidity is below 55%, because too high temperature and humidity will promote the growth of mold. If necessary, effective ventilation facilities should be installed, and air containing a lot of moisture should be discharged from the pharmaceutical cleanroom every 2 hours to prevent excessive indoor temperature, steam condensation or peculiar smell. 2. Chemical treatment of food production clean room Alcohol spray disinfection is a common method to prevent mold and bacterial contamination when manufacturing food. Every day, 75% alcohol or disinfectant is sprayed on the walls, fans, sewers, case surfaces, hands, apron sleeves, walls and sewers in the workshop to kill mold. For the ceilings, walls and floors of the pharmaceutical cleanroom environment, in order to prevent mold contamination, construction and materials that are anti-corrosion, anti-mold and anti-condensation should be used. 3. UV irradiation or ozone treatment of work clothes, locker rooms, etc. in the purification workshop of food factories. , It must be kept hygienic and clean, and regularly clean UV or ozone sterilization for more than 30 minutes to prevent mold cross-contamination (some people cannot sterilize). When the bactericidal effect of ultraviolet light on mold spores is limited, methods such as alcohol spray can be properly handled. 4. Clean room system The food factory is heated and cooled to the packaging stage. In order to prevent the invasion of external planktonic bacteria and bacterial contamination, setting up a clean room and using air introduction facilities can achieve the purpose of cleaning the air and reducing pollution. Hygiene control in food production workshops. First of all, it is necessary to maintain the cleanliness and hygiene of the internal purification tools in the food factory workshop, pay attention to strict cleaning and maintain some hygienic dead corners (deep cleaning every half month). That is to say, managers and operators must have a hygienic concept, pay attention to operating hygiene at all times, reduce the possibility of pollution, and start with strengthening employee hygiene education. Previous: What are the air pressure regulations in the operating room purification workshop project? Next: What are the standards for the dust-free purification pharmaceutical cleanroom of masks?

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