Control and Prevention of Foreign Matter in Food II

1. Classification of foreign bodies in food

For food, substances that are not required for processing or should be contained in accordance with product standards can be referred to as foreign substances. Foreign bodies are divided into native foreign bodies and foreign bodies.

The raw materials and accessories of the product itself contain the substances that are required to be removed from the product, which are called foreign bodies, such as bones in meat, vegetable roots in vegetables, and thorns in fish bones;

The substances that are not originally part of the raw and auxiliary materials of the product and are mixed into the product are called foreign objects, such as metal, glass, hair, weeds, flying insects, chemical pollution, etc. The foreign body itself and the foreign body are relative, not absolute.

The danger of foreign bodies

Hazard 1: There are potential safety hazards, such as metal foreign objects, broken glass, wood, stones, bones of appropriate size (US FDA research considers 7-25mm as a hazardous size), which may damage the customer's teeth, scratch or trap the customer's mouth and throat; foreign objects containing chemicals, or chemicals that directly contaminate food, may cause discomfort to the human body, or even poisoning.

Hazard 2: There are hidden health risks. Hair, flying insects, and other unclean foreign objects are mixed into the product, which will cause microbial contamination.

Hazard 3: There are hidden dangers in quality, even if there are no hidden dangers of safety and health above (there is no hidden danger, foreign matter is mixed before heating, and sterilized by heating), any foreign matter mixed in will bring unpleasant feeling to consumers and make consumption feel inappropriate and dissatisfied.

3. Sources and preventive measures of foreign matter mixing:

1. General principles of control and prevention of foreign bodies in food

One of the sources: production and management personnel (including visitors)

Hair - the correct wearing of work clothes and hats

Attachments on nails and nail gaps - cut nails frequently and wash hands thoroughly

Fingers are injured, peeled, attached, and gloves are broken - literacy

Jewelry and other items brought into the workshop intentionally or unintentionally - Literacy

Thread and wool of work clothes and exposed casual clothes - literacy

Coughing droplets, even phlegm - literacy

The flying insects attached to the body - literacy

Eating and drinking in the workshop, smoking or eating or drinking before entering the workshop, hides, shells, scraps, odors brought in or carried by smoking - Literacy

Intentional or unintentional misuse of chemicals, etc... - training and supervision

Source 2: Machinery, tools, containers

Damage - selection, material and replacement time of equipment (appliances, containers)

Small parts - good operating practices, equipment inspection habits

Leakage - selection, material

Easy to fall off parts - selection, material, equipment inspection habits

Inappropriate use - training and supervision

The third source: raw materials, auxiliary materials, internal and external packaging materials

The raw material itself contains - requires the supplier to control, select/screen before use

The packaging surface of the above materials is attached - the outer packaging shall not enter the processing area

Debris attached to the outer packaging box - the inner and outer packaging should be placed separately, the inner and outer packaging should be carried out in different areas, and the inner and outer packaging personnel should not be on duty

Inner packaging debris, broken, carrying foreign objects - check before use, require the supplier to control

Source Four: Methods

Processing method - Is there any congenital defect in the process, foreign matter cannot be picked out or easily mixed with foreign matter?

Handling method - means of transport, personnel, passage and passage environment, accident occurs

Marking method - whether it can be effectively distinguished to prevent mixing, whether the marking supplies are easy to be mixed into the product...

Cleaning methods such as guards - thorough cleaning? Residual detergent? Debris from sanitary tools such as brush bristles?

Disinfection method - residual disinfectant? Deformed by heat?

Chemical Control Methods - Inappropriate Control Misapplied?

Source Five: Environment

Some items in the processing environment may be the source of foreign objects - maintenance and inspection of facilities (ceilings, floors, walls, brackets, lighting/ventilation and exhaust/cooling/water supply and drainage, etc.)

Unsuitable environment causes - temperature, humidity, air quality

Sanitary conditions - thorough cleaning? Residual detergent? Debris from sanitary tools such as brush bristles? Residual disinfectant? Deformed by heat?

Insect and rat control - measures to eliminate and prevent flies and rats

 2. Foreign matter mixing is analyzed from the five aspects of human, machine, material, method and environment, usually for the following reasons

Person A: The introduction of processing personnel: As a labor-intensive enterprise, poor personnel management will cause serious foreign matter mixing, such as: hair, wool, glove skin, Band-Aid, buttons, keys, accessories, cigarette butts, etc. .

Machine B: Processing equipment and equipment are damaged and mixed: The processing equipment and equipment are damaged and fall off, which can easily cause foreign matter to be mixed. Such as the damage of baskets and knives; the mixing of glass caused by the rupture of light bulbs and glass; the mixing of metals caused by welding beans and welding slag in welding repairers.

Material C: Poor handling of raw materials brought in: The raw materials come from bases, processing sites, etc., and they contain some sundries such as insects, hay, etc., and the cleaning is not clean and thorough during processing, which will cause foreign matter or foreign matter itself.

Method D: The processing method is incorrect, there are many foreign bodies in the raw material itself, and there is no process to remove foreign bodies such as sorting and cleaning in the process.

Ring E: Inclusion of foreign matter caused by poor processing environment: such as the incorporation of flying insects and flies in the packing box; the incorporation of flies and insects in the product; the incorporation of broken and falling cement blocks in the wall, etc., and the unclean water quality (impurities in water), Inner packaging materials with foreign matter can cause foreign matter to be mixed and affect the quality of the product.

4. Countermeasures to prevent foreign matter from entering:

The prevention of foreign matter mixing is the primary problem in food processing. The common and frequent control of foreign matter mixing should first analyze the reasons for mixing, and take firm and effective measures to prevent the possibility of foreign body mixing.

(1) Principles and directions

(1) Strengthen the management of impurities and foreign matter in the raw material warehouse and pre-treatment workshop. For example, the waste paper boxes, waste plastic bags, waste ropes and labels left after taking out the raw materials must be cleaned up at any time, kept clean and tidy, and must not be mixed in. a process.

(2) Strengthen the management of safety and sanitation in the workshop, conduct inspections in time, and eliminate unsafe sanitation hidden dangers in time. Such as: hunting of flying insects, control of hair, control of latex gloves, control of damaged tools, control of workshop report paper, control of paper stickers on workshop walls, regional and thorough cleaning of lamps and light bulbs, etc. , Unsafe products must be scrapped.

(3) Strengthen the understanding of the importance of foreign matter, and strengthen the management of foreign matter control in the production management of the workshop. This item should be included in the important regulations that affect product quality, and all mobilize to control the mixing of foreign matter within the safe range. .

(2) Specific management of foreign body control:

1 Management of non-productive goods

1.1 Supervision and inspection at the entrance of the locker room

a. Before entering the workshop, take the initiative to hand over items unrelated to production to the locker room management personnel (such as mobile phones, keys, meal cards, etc.) and store them in the non-production item storage area. They are not allowed to carry with them or put them in casual clothes.

b. Food, beverages, etc. are not allowed to be brought into the locker room (such as: peanuts, melon seeds, etc.)

c. The locker room management personnel conduct random inspections, and report to the workshop director for those who fail to comply with the above requirements for handling.

1.2 Inspection of jewelry

a. It is strictly forbidden to wear jewelry into the locker room.

b. The headwear, hairpins, etc. worn in and out of the workshop shall be checked and checked by individuals.

1.3 Button or zipper inspection

a. It is strictly forbidden to wear casual clothes with decorations (floating and easy to fall off) into the workshop.

b. When workers enter the locker room, self-check whether the buttons or zippers on the casual clothes have fallen off or become loose. For the missing buttons, it is necessary to report in time and make records in the locker room.

c. For work clothes, only adhesive buttons are allowed, and buttons are strictly prohibited.

1.4 Other non-productive items that must be brought in due to workshop needs

Do a good job in the self-inspection of entering and leaving the workshop and the registration records of the items entering and leaving the workshop. If there is any defect, it will be handled as a major abnormal problem.

2 Staff wear management

2.1 Work clothes hygiene

a. Work clothes must be clean, hygienic and odor-free.

b. Work clothes are cleaned regularly and kept clean.

c. The work clothes are not damaged and have no head.

d. The new work clothes must be checked before wearing, and the thread on the surface should be removed.

2.2 Work clothes wearing procedure

a. Change slippers → take off casual clothes (check) → change work clothes (check) → wear a mask and inner cap (hair net) → top → work pants → water shoes

b. Fasten your apron and sleeves after performing the hand-washing and disinfection procedure.

2.3 Wearing requirements

a. The inner cap covers the ears and hair, the inner and outer caps are fastened, and the brim is close to the face.

b. The mask covers the nose, it is not allowed to take off casually in the workshop, and it is not allowed to spit in the workshop.

c. All processing personnel wear aprons. During the production process, they are not allowed to wear rotten aprons, rotten sleeves and rotten gloves.

d. Aprons, sleeves and gloves are not allowed to scribble, and the name and job number of the processing personnel can be written in a certain position.

e. Casual clothes are not allowed to be exposed during processing, and it is strictly forbidden to wear work clothes to go out.

3 hair control management

3.1 Before wearing work clothes

Self-inspection or mutual inspection of the hair on work clothes and casual clothes, and the hair found on the tape is strictly prohibited from littering. The thread ends and wool on work clothes, sleeves and aprons must be thoroughly inspected and removed before entering the workshop. During the production process, special personnel will regularly inspect them.

3.2 Wearing procedure

Change slippers → check casual clothes → self-check work clothes → wear a mask and inner cap (hair net) → jacket → work pants (the jacket is tied into the pants) → water shoes

3.3 After wearing neatly

Two people check each other → self-check in the mirror

3.4 Hair inspection after hand washing and disinfection: hair inspection and pasting shall be carried out by special personnel.

3.5 During work

a. There is a special person to check during the work to ensure that the inspection is carried out every hour.

b. It is forbidden to roll up sleeves in class work to prevent hair from escaping from the cuffs.

c. The hairs detected by the inspectors are collected and processed in a centralized manner.

3.6 Hair inspection

Check the head→shoulders→back→front chest→arms and armpits→legs in sequence

3.7 The hair sticking equipment is sticky roller or tape (the color of the tape should have a large contrast with the color of the product to prevent mixing).

3.8 Replacement of sticking appliances

a. For hair inspection before entering the workshop, the sticky paper should be replaced every 4 people.

b. Replace the sticky paper according to the situation during the processing.

3.9 The staff must wash their hair after a haircut, clean up the hair residue, and report to the sanitation class inspectors before entering the workshop, and accept the inspection of the sanitation class personnel before entering the workshop.

3.10 Male workers are not allowed to enter the workshop with long beards

3.11 Encourage and urge processing workers to take a bath and wash their hair at least once a week.

4. Operation management between raw, auxiliary and material

4.1 Before use

a. All raw and auxiliary materials must be cleaned before use.

b. All raw and auxiliary materials that are packaged inside and outside are not allowed to be brought into the processing workshop.

c. The inner and outer packaging materials are placed separately.

4.2 When using

a. The principle of first-in, first-out is adopted when using.

b. Any raw and auxiliary materials should be opened neatly before use to avoid foreign matter mixing.

5 Equipment maintenance management

5.1 Count the number of tools brought by the maintenance personnel, and record the "Foreign Personnel Entering the Workshop Record Form" by the locker room personnel

5.2 The overalls of maintenance personnel should be kept hygienic and clean.

5.3 Non-essential tools are prohibited from being brought into the workshop, and the special toolbox prepared by the workshop is kept clean and hygienic at all times.

Note: If the machinery and equipment in the class is damaged, it is necessary to use electric welding machines, tie wires, or dig the ground, replace lamps, etc., which may cause major product safety hazards. Maintenance items are strictly prohibited during normal production, and must be cleaned up after the shift. implement.

6Glass product management

6.1 Lamp replacement specification

a. It is strictly forbidden to repair and replace the lamp during normal production and processing. Repairs and replacements can only be carried out when there is no product after the shift.

b. Replacement procedure (for professionals):

·Removal of waste lamps (at least two people on site) → carefully sealed to prevent exposure → sent out of the workshop

·New lamp → Careful sealing → Bring it into the workshop for installation → Check the reliability of the protective cover → Sanitary cleaning on site

6.2 Workshop glass doors and windows management

a. All glass is covered with protective cellophane.

b. The cleaning and management of glass hygiene should be implemented to individuals.

c. If the glass on the doors and windows (if there is glass in the workshop) is cracked, organize personnel to replace it after the shift that day.

d. If there is an emergency in the class, which causes the glass to be damaged, it will be dealt with as a major problem to ensure product safety.

6.3 Mirrors in the locker room: unified number management, regular inspections and records; if there are emergencies in the class, they will be dealt with according to major abnormal problems.

6.4 It is strictly forbidden to use any glassware in the workshop. Special circumstances: such as pressure gauges, thermometers, etc., protective facilities must be added for special storage.

 8 Use management of metal products

8.1 Control during processing

a. In terms of raw materials: ensure that there is no metal mixed in the raw and auxiliary materials through visual inspection (and magnet adsorption).

b. Tools and facilities

·Utensils used are not damaged or damaged. Inspections are carried out every shift, and damaged appliances are strictly prohibited from use. If there is damage during processing, the damaged tools and appliances should be stopped, and the products should be stored separately during this period of time and processed after evaluation.

·In the places where welding is performed on appliances, desks, facilities, etc., the welding beans on the surface must be removed before use to ensure that there is no welding crack during production and processing.

·Equipment safety and hygiene control, such as small screws used in some machines, must check the number when replacing them, confirm whether there are any missing, and report them in time.

c. Equipment and instruments for control: metal detectors are added for detection and monitoring during packaging.

9 The management of the use of paper

9.1 Check the workers entering the workshop every day before the shift, and are not allowed to bring waste paper into the workshop during work.

9.2 Quantity management shall be implemented for the reports used in the processing process, no redundant reports shall be brought into the workshop, and the reports brought into the workshop shall be ensured without damage.

9.3 In the process of processing, check the filled-in report regularly, and find any damage immediately. If it is not found, the products produced within this period of time will be stored separately and processed after evaluation.

9.4 When the processing personnel in the shift leave the workshop, they should use the company's unified leave slip. It is strictly forbidden to scribble without permission, resulting in unnecessary waste paper.

9.5 Packaged products: When the product is repackaged, the carton must be separated from the product and the packaging surface to prevent paper scraps from being mixed into the finished product.

9.6 When leaving the workshop after the shift, check whether the report is damaged. If the damage to the report is not found, the products corresponding to the last inspection period are stored separately and processed after evaluation.

9.7 It is strictly forbidden to post paper on the wall without permission during work. It should be plasticized or packed in PE bags.

9.8 Report record personnel leave a certain distance from the processing table

10Management of plastic products

10.1 Control of plastic sheets and burrs

a. Special personnel in the disinfection room of tools and equipment will inspect the plastic boxes and plastic baskets and trim the burrs, and select the damaged and cracked plastic boxes for return processing

The specific procedures are: visual inspection for burrs → repair (put the burrs into special appliances) → rinse with water → exit the workshop

b. Handle plastic utensils with care. It is strictly forbidden to drag and bump back and forth on the case surface or other places. It is strictly forbidden to knock on the plastic baskets of the product or force the plate on the case surface to prevent the generation of artificially broken plastics. Appliances gradually appear aging after long-term use. The processing workshop should check regularly and return the aged plastic appliances to the warehouse in time.

c. New plastic utensils: All inspections are carried out outside the production workshop, and special personnel are organized to remove the burrs of the plates with a soldering iron