As living standards improve, consumers are increasingly demanding food safety and quality. Food processing companies must strengthen food safety and quality control if they want to stand and develop in the fierce market competition. The Food Safety Law of the People's Republic of China, which was implemented on June 1, 2009, has a greater guarantee for food safety and strengthens corporate social responsibility for production enterprises. Article 3 of the Food Safety Law stipulates that food production and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, be responsible to the society and the public, ensure food safety, accept social supervision, and assume social responsibilities. How to ensure food safety in production? The author believes that strengthening quality control in all aspects of food production is a guarantee of food safety.
I. Food Safety Management Organization
Food safety is the bottom line for people to consume food, and it is the most basic requirement for food quality. Food safety is a social responsibility. To undertake this responsibility, enterprises must first have a leadership team that is responsible for society and the people. Therefore, the premise of food safety work is to have a management organization with high food safety awareness, responsible for the guidance and supervision of production, the docking of internal and external information, the maintenance of quality system and the formulation of food safety standards. This leading organization should be set up step by step, such as the group-factory--shop--team, so that all measures can be implemented in layers and implemented.
Second, the safety control of the original auxiliary materials
Raw materials are the source of food production. For the procurement of raw materials, strict selection of qualified suppliers, including evaluation of their qualifications, scale, quality management system, etc.; license and product certification documents, labels, packaging Integrity, quantity and other aspects are checked; strict acceptance criteria are applied to the quality to ensure that each batch of raw materials meets food hygiene requirements before being placed in the warehouse. Inspection records must be retained for traceability.
Third, the safety control of the production process
1. Control of key control points. Key control points refer to key processes or key points that affect product quality. Control of critical control points, ie, control of biological, chemical or physical factors or conditions that have a potentially adverse health impact in the production process to ensure product conformity Food standard requirements. Make a record to guide production.
2. The water source, chemicals involved in the processing, the hygiene of the surface of the equipment in contact with food, the prevention and control of pests, and cross-contamination directly affect the safety control of food. According to the regulations, the water quality is tested twice a year to ensure the safety of production water. The chemical used shall be approved by the competent national authority for production, and the instructions for use shall be attached; the warehousing personnel shall handle the acceptance and registration procedures, establish the inventory materials account, set up the special person to use, store the special area, and keep the person in charge. . All production equipment and pipeline tools in the workshop are made of stainless steel or food materials. They are intact and have a smooth surface without dead angle. Cleaning and disinfection can be cleaned and disinfected with tap water, hot water and chemical agents according to the process requirements. Start production. At the entrance of the workshop, plastic rubber curtains or air curtains are installed to install screen windows; ultraviolet light is installed in the workshop and dressing room, water-sealed floor drain is installed in the lower water pipe, and iron gauze is installed at the interface of the sewage pipe connected to the outside. Prevent unsanitary objects from contaminating food, food packaging materials and food contact surfaces.
Fourth, the safety control of employees and production environment
1. Safety control of production personnel. The company organizes employees to conduct a health check every year, apply for employee health certificates, and establish files; new employees must hold health certificates and pass the training before they can be employed; employees who are not allowed to participate in direct contact with food processing under the law may not be placed on the job; Organize employee food hygiene knowledge training; production personnel should develop good personal hygiene habits. Each year, the company conducts quality management knowledge, corporate culture, professional and technical knowledge, job skills, company quality management system documents, and applicable laws and regulations for managers, inspectors, technicians, operators, and special types of workers according to the requirements of each position. To meet the requirements of the job.
2. Safety control of production sites and production equipment. The hygiene standards for food production sites stipulate the basic requirements for food production, and the effective control of the hygiene of processed food production sites can further improve food safety. “There is no diamond, no porcelain,†and good equipment is a prerequisite for producing good products. The equipment is well equipped, the process parameters are stable, and the product quality is easy to control. According to the equipment management system, the maintenance and maintenance plan shall be carried out to carry out regular maintenance and maintenance of the equipment to ensure its integrity. The responsible person is responsible for the daily management work, the production line is equipped with full-time equipment maintenance personnel, equipment operators, and the specialization of equipment use is guaranteed.
V. Safety control of inspection of packaging materials and finished products
Packaging materials that are in direct contact with food have a great impact on food and must comply with laws and regulations and national mandatory standards. The packaging materials used must be inspected and supervised by special personnel. The quality inspectors are not regularly checked, the quality control department strictly controls the inspection, and the unqualified packaging materials are not put into production. According to the relevant national regulations and product standards, the finished products shall be sampled and tested, and the products shall be qualified for inspection before leaving the factory; all products shall be sampled and batch marked for traceability control; the inspectors shall undergo business training and assessment. After passing the certificate, the company will be certified to work; if there is abnormal data in the inspection process, it is necessary to organize personnel to investigate and analyze, analyze the personnel, methods, equipment, environment, and drugs, and identify the causes, formulate corresponding corrective measures, and organize implementation. .
6. Safety control in the circulation of finished products
Before leaving the factory, the products should be sampled one by one to confirm that the qualified products can be released for shipment. For the quality problems of consumer complaints, follow the principle of clear explanation of quality reasons, reasonable compensation and customer satisfaction, and solve problems in a timely manner. The quality of market feedback should be carefully analyzed for the reasons, and products with safety problems should be recalled for disposal according to regulations.
In summary, food safety and quality control are closely related. Enterprises must raise their awareness not only for profit, but also for social responsibility. They must have a sense of responsibility and mission. Enterprises must strengthen quality control over the production process and eliminate Food safety hazards provide consumers with safe, nutritious and healthy products.
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