Candied fruit is one of the traditional cuisines in China and is a good food for tourism and leisure. Its color is bright and translucent, the meat is fine and dense, the sweet and sour taste is moderate, refreshing and aftertaste, so it is very popular among consumers. However, it is a direct food, and the quality of its products directly affects the health of the consumer groups. Safety.
From the recent frequent exposure of the candied fruit incident, we can easily see that there are big problems in the domestic candied fruit production enterprises. Candied fruit is a traditional food in China. Because its production and processing methods are still based on traditional hand-made, semi-mechanized production, microbial pollution and its harm can not be ignored.
How to ensure the safety and hygiene quality of candied food, prevent and control the potential hazards that may exist in the whole process of food production, processing, storage, transportation and sales, and minimize the risk, has become the management goal pursued by the modern food industry, and is also the government of all countries. Grasping the important direction of food safety administrative supervision.
From the current events, we have found that microbial contamination and excessive additives have become the main constraints to the development of candied production enterprises. Taking the candied fruit type of the highest unqualified rate as an example, the various factors in the production process were analyzed to establish control points.
Candied fruit candied fruit production process: fresh fruit → fruit embryo → bleaching and eluting salt → drying → ingredient liquid cooking → ingredient liquid pickling → drying → packaging → finished product. Some other products vary. According to the analysis of food hygiene experts, in the production process, attention should be paid to the following points, and the hygiene problems of candied products can be greatly improved.
1. The indoor roof of production, packaging, storage and other places should be coated with light-colored materials that are non-absorbent, smooth, non-toxic, mildew-proof, corrosion-resistant and easy to clean. No mold or flakes should exist. .
2. There should be no auxiliary pipes such as steam, water or electricity above the exposed surfaces of food and food to prevent dust and condensate from falling into the area.
3. There should be a closed waste storage facility. This facility can prevent the intrusion of harmful animals, and must not have bad smell or toxic or harmful gas spillage, which is easy to clean and disinfect.
4. Hand washing facilities should be installed at the entrance of the workshop or at the appropriate place in the workshop. Non-manual switches or push-type automatic water shutoff switches should be used, and dry hand equipment should be provided. If the disinfection room is too far away from the workplace, the seat-suspended automatic sensor sterilizer NCL-Q8 can be used.
5. Machines and equipment related to the production of candied products should be designed to prevent food hygiene and safety, easy to clean and disinfect, easy to check, and to avoid mixing of machine oil, metal scrap, sewage or other pollutants into food.
6. The factory must have a sanitary quality inspection room that is compatible with the production capacity. The inspection room should have the required location and equipment for the required inspection items as specified in the product standards. Projects that have not been tested may be commissioned by a food hygiene testing agency with legal force.
7. Workers should wear neat work clothes, work caps, work boots (shoes) before work, work clothes should cover the outer clothes, hair should not be exposed outside the cap, wash and disinfect hands. Inner packaging workers should wear masks and gloves when working. Workers should wash their hands and disinfect after going to the toilet.
Food experts pointed out that there are long pauses between the production process of candied fruit, especially dry, cool drying, drying, etc. Raw materials, semi-finished products and finished products are exposed to the air for a long time, if the production environment is dirty, the sanitary pollution is serious and the humidity is relatively high. Large, the germs grow fast, and the candied products are easily contaminated by microorganisms in the air.
Therefore, in addition to maintaining the cleanliness and hygiene of the candied production environment, the staff pay attention to their own hygiene, strict disinfection and sterilization measures are also an important guarantee for the health and safety of candied products. The food dynamic disinfection technology adopted by many large food companies can disinfect and sterilize the entire food production and processing chain, and the effect is good. It is also suitable for the production of candied products. According to Zhou Zhou, an engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd., the food dynamic sterilization technology adopts the latest NICOLER three-stage bidirectional plasma electrostatic field working principle, and the special pulse signal makes the NICOLER cavity produce a reverse electric effect, generating a large number of sterilization factors. The killing rate of mold in the air is 99.99%, the total number of colonies in the control workshop is less than 1000cuf/m3; the air dust is automatically filtered out, the air cleanliness is up to 100,000, and the whole sterilization process takes only 0.1 second, making the environment of the production workshop Keep in a relatively "sterile dust free" state.
The biggest advantage is that while disinfecting the workshop, people can work in the workshop at the same time, without any harm to the human body, not only kill harmful bacteria and bacteria in the air, but also effectively kill the bacteria (new metabolism) of the employees themselves. . It has been proved by practice that the food produced in a sterile and dust-free environment can prevent problems such as mildew of food and secondary pollution of microorganisms. The application can effectively prevent the influence of secondary pollution on the product in the production process of candied fruit.
With the gradual improvement of industry standards and the implementation of quality and safety certification, more and more companies have realized that only high-quality products and honest brands can be invincible. Candied companies have become more and more sophisticated in the selection of raw materials. Many medium and large enterprises are no longer limited to the production of candied fruit, and the production process is limited. More is to grasp the sanitary pollution control of candied fruit in the production process.