1、 Production and processing control
The overall sanitation of the purification plant shall be supervised by one or more designated competent personnel. All reasonable precautions should be taken to ensure that the production process does not constitute a source of pollution. If necessary, chemical, microbiological or foreign impurity detection methods should be used to verify the failure of health control or possible food contamination. All foods contaminated to a defined level of contamination should be returned or, if permitted, processed to eliminate contamination.
2、 Personnel hygiene
After physical examination or supervision and observation, employees who suffer from or seem to suffer from disease, open injury, or infectious trauma, or can become the source of microbial contamination of food, food contact surface or food packaging materials, shall not participate in the operation until the above-mentioned diseases are eliminated, otherwise, pollution will be caused. All employees who are in direct contact with food, food contact surface and food packaging materials in their work shall strictly abide by the hygienic operation rules when they are on duty, so as to avoid food contamination.
The design, materials and manufacturing process of all equipment and appliances in the factory shall facilitate adequate cleaning and proper maintenance. These equipment and appliances should be designed, manufactured and used to prevent contamination of food. Surfaces in contact with food shall be resistant to corrosion and shall be made of non-toxic materials capable of withstanding erosion. The joints of the surface contacting food should be smooth and properly maintained, which can minimize the accumulation of food particles, dirt and organic matter, so as to minimize the chance of microbial growth and reproduction. The equipment not in contact with food in the food processing and processing area shall be of reasonable structure so as to keep it clean and hygienic. Food storage, transportation and processing systems shall be designed and constructed to maintain good hygiene.
4、 Buildings and facilities
操作人員控制范圍之內的食品廠的四周場地應保持衛生，防止食品受污染。廠房建筑物及其結構的大小、施工與設計應便于以食品生產為目的的日常維護和衛生作業。工廠的建筑物、固定燈具及其他有形設施應在衛生的條件下進行保養，并且保持維修良好 , 防止食品成為該法案所指的摻雜產品。對用具和設備進行清洗和消毒時，應防止食品、食品接觸面或食品包裝材料受到污染。食品廠的任何區域均不得存在任何害蟲。所有食品接觸面,包括用具及接觸食品的設備的表面,都應盡可能經常地進行清洗, 以免食品受到污染。每個工廠都應配備足夠的衛生設施及用具，包括：供水、輸水設施、污水處理系統、衛生間設施、洗手設施、垃圾及廢料處理系統等。
The surrounding areas of the food factory under the control of the operator should be kept clean to prevent food contamination. The size, construction and design of plant buildings and their structures should be convenient for routine maintenance and sanitary operation for the purpose of food production. Factory buildings, fixed lamps and other physical facilities shall be maintained in a hygienic condition and maintained in good repair to prevent food from becoming adulterated products within the meaning of the act. When cleaning and disinfecting utensils and equipment, the food, food contact surface or food packaging materials shall be prevented from contamination. There should be no pests in any area of the food factory. All food contact surfaces, including utensils and surfaces of equipment in contact with food, should be cleaned as often as possible to avoid contamination of food. Each factory should be equipped with sufficient sanitary facilities and appliances, including water supply, water delivery facilities, sewage treatment system, toilet facilities, hand washing facilities, garbage and waste disposal system, etc.
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