How to prevent the growth and pollution of mold in the food production workshop?
How to prevent the growth and pollution of mold in the food production workshop? There are many 'micro-contamination sources' in the process of food production and processing. How to prevent food from being contaminated is an important issue. Mold is one of the sources of micro-pollution, and if it is not controlled, it will directly affect the shelf life (length) of the product. How should mold contamination be controlled? The engineering department of our company, combined with the previous experience in the decoration of the purification workshop of food enterprises, believes that: to control mold pollution, we must first understand the growth environment of mold and the conditions of contaminated food. On this basis, Fang can put forward prevention and control measures to improve the quality of food hygiene. The temperature and humidity control of the food production 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. When necessary, high-quality ventilation facilities should be installed, and the air containing a large amount of moisture should be discharged from the workshop every 2 hours with a fan in time to prevent the occurrence of excessive indoor temperature, steam condensation or peculiar smell. Chemical treatment of food production dust-free workshop Alcohol spray disinfection is a commonly used method to prevent mold and bacterial contamination when manufacturing food. Every day before and after work, the internal walls, fans, sewers, desks, hands, apron sleeves, walls of the pharmaceutical cleanroom are cleaned. , The sewers are sprayed with 75% alcohol or disinfectant to kill mold. For the ceilings, walls and floors of the workshop environment, in order to prevent mold contamination, construction and materials that are anti-corrosion, anti-mold and anti-condensation should be used. The work clothes and locker rooms of the UV irradiation or ozone treatment personnel in the purification workshop of the food factory must be kept hygienic and clean, and the UV or ozone sterilization should be carried out regularly for more than 30 minutes to prevent the cross-contamination of mold caused by human beings (do not sterilize in the presence of people). Ultraviolet rays have excellent bactericidal effect on mold spores, and can be properly treated with alcohol spray and other methods. The clean room system is heated in the food factory and cooled to the packaging stage. In order to prevent the invasion of external planktonic bacteria and the contamination of colony bacteria, a clean room is set up, and air introduction facilities are used to clean the air and reduce pollution. Purpose. The hygiene control of the food production workshop must first keep the internal tools of the food factory workshop clean and hygienic, and pay attention to strict hygienic cleaning and maintenance of some hygienic dead corners (deep cleaning is carried out every half month). That is, managers and operators should have the concept of hygiene, pay attention to the hygiene of operations and reduce the possibility of pollution at any time, and must start with the hygiene education of employees.
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