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    Home > Food News > Food Articles > Precise management of areas with different hygiene levels

    Precise management of areas with different hygiene levels

    • Last Update: 2022-09-01
    • Source: Internet
    • Author: User
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    According to the categories of processed products, the layout of the production and processing workshops of baking enterprises can be divided into three parts: low-definition area, high-definition area and quasi-clean area according to the requirements of hygiene level


    The raw materials, processes, products processed in different regions and the requirements for microbial control are quite different, so the management requirements are also different


    low definition area

    Egg processing area: If a factory using raw eggs, especially untreated raw eggs, must set up a separate area for cleaning and disinfection of raw eggs, and thoroughly clean the environment after daily production.


    Noodle punching room: a lot of materials are used, and water or ice water is used during the dough punching process, the whole area will be relatively humid, so it is particularly important to clean, disinfect and supervise inspection after the end of daily production, so as to avoid hygienic dead corners.


    Fermentation room: The high temperature and high humidity area is the most likely area for bacteria and mold to multiply


    Other areas: Try to use dry cleaning methods for areas that do not use water, such as using high-pressure air guns or vacuum cleaning equipment to remove raw material residues inside, outside and dead corners of production equipment, and try to avoid cleaning with water


    Concerns: Since the raw materials of bakery products are rich in nutrients, once there is fouling in a suitable temperature and humidity environment, it is very easy to cause a large number of bacteria and molds to multiply


    HD area

    Storage management of materials: The following 4 types of materials need to be paid attention to: First, materials with different use and storage temperatures, such as cream that needs to be thawed before use, and cheese that has been rewarmed


    Microbial smear detection of personnel, equipment, tools and environment: Through microbial smear detection, confirm the effect of cleaning and disinfection, as well as the microbial status of the overall area, to avoid cross-contamination of products


    Regular sampling inspection of routine microorganisms: For routine microorganisms, including bacteria, coliforms, etc.


    Regular sampling of pathogenic bacteria: Regular sampling of pathogenic bacteria can effectively prevent the risk of food safety accidents


    Management of inner packaging materials: Treat inner packaging materials in accordance with the requirements for treating raw materials, including stacking, storage, microbial random inspection, etc.


      Ambient temperature: The ambient temperature should be set according to the nature of the products produced and the shelf life required for sale, such as cold-processed cakes, sandwiches,


      Concerns: The on-site management of the high-definition area is of great importance to ensure food safety.


    Quasi-clean area

      Baking area: In this area, raw products and cooked products are usually stored at the same time.


      Concerns: It is forbidden to process raw materials in this area, such as brushing egg wash, filling stuffing, etc.


      Homemade stuffing area: Homemade stuffing has always been a vague concept, such as the heat treatment of mousse, the firing of fruit fillings, etc.
    Different factories are based on their own characteristics (the nature of the materials used, the convenience of use after processing, method of heat treatment, etc.
    ), this area may be set in a green area, a separate area, or even a cooked area
    .

      Raw area: If the materials used are of low sanitation level, such as wheat flour, raw eggs, etc.
    , the processing point must be set in the raw area or an independent area to avoid contamination of materials or products in the same area
    .
    After the processing is completed, the heat-treated materials must be transported into the cooked area in a sterilized container with a lid in a timely manner to avoid contamination during the transport process
    .

      Cooking area: If the materials used are of high hygienic level, such as milk products, egg liquid, etc.
    that have been pasteurized or UHT treated, and are well packaged, heat treatment after mixing can be performed in the cooked area
    .

      Material evaluation is very important.
    The sanitation level of the material can be evaluated by referring to the microbiological requirements of the material in the national sanitation standard of the material used, so as to avoid the material with poor hygienic state from directly entering the cooked area, thereby causing contamination to other materials
    .

      Now that the domestic baking filling manufacturing industry is developed, the product quality, customer service and innovation produced have reached a high level after years of efforts.
    Bakery companies can weigh the advantages and disadvantages of homemade or purchased fillings according to cost, factory operations and customer needs
    .

    Avoid possible cross-contamination in different areas

      Personnel: High-definition and low-definition personnel should use different access channels when entering and leaving the workshop; there are obvious differences in personnel clothing in different areas, such as different colors, or there are eye-catching color labels to facilitate personnel management
    .

      Materials: dedicated material channels are set up in different areas; there should be an unpacking room in the high-definition area, and the outer packaging of raw materials is strictly prohibited from entering the high-definition area
    .

      Tools and utensils: dedicated to the special area, and cleaned and disinfected in their respective cleaning areas.
    Mixed use is strictly prohibited; tools and utensils in the high-definition area, including tools, baking trays, grill carts, etc.
    , are strictly prohibited to be cleaned in the cleaning room of the low-definition area; If tools and instruments must enter the high-definition area, they must be sterilized by strict high temperature or disinfection reagents
    .

      Cleaning tools: dedicated to the special area, color management system can be used, rags of different colors are used in different areas, and cleaning tools of food contact surfaces use rags of specific colors, and a schematic diagram is posted to facilitate on-site management
    .
    Tools for cleaning the ground, including mops, mopping machines, etc.
    , must also be dedicated to the special area, and it is strictly forbidden to mix high-definition and low-definition
    .

      It is very important to strengthen employees' regional awareness in daily management, which requires managers to clearly define the management norms for areas with different hygiene levels, continuously strengthen employees' food safety awareness through on-the-job training, and continuously correct problems through daily behavior supervision.
    , so that the staff's operations are in line with standard specifications to ensure food safety
    .

      Wang Yunhai Lv Zhiping

     

      "China Food News" (version 05, June 27, 2022)

     

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