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
操作人员控制范围之内的食品厂的四周场地应保持卫生，防止食品受污染。厂房建筑物及其结构的大小、施工与设计应便于以食品生产为目的的日常维护和卫生作业。工厂的建筑物、固定灯具及其他有形设施应在卫生的条件下进行保养，并且保持维修良好 , 防止食品成为该法案所指的掺杂产品。对用具和设备进行清洗和消毒时，应防止食品、食品接触面或食品包装材料受到污染。食品厂的任何区域均不得存在任何害虫。所有食品接触面,包括用具及接触食品的设备的表面,都应尽可能经常地进行清洗, 以免食品受到污染。每个工厂都应配备足够的卫生设施及用具，包括：供水、输水设施、污水处理系统、卫生间设施、洗手设施、垃圾及废料处理系统等。
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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