The on-site control requirements during the processing of bakery plants are relatively high. WONE has compiled relevant on-site management requirements for reference.
The cold processing workshop referred to in this article refers to areas dedicated to western pastry decoration, cold processing operations of pastries and bread, and inner packaging.
01
Hardware conditions
1. Layout
- 1.1-The cold processing workshop is a clean area and should be separated from general operating areas (such as raw material and finished product warehouses, auxiliary materials and packaging material storage places, unpacking buffer places, etc.) and quasi-clean operating areas (such as raw material pretreatment and ingredient rooms, production and molding rooms, cooking rooms, tool cleaning and disinfection rooms, etc.).
- 1.2-The flow of people and goods in the cold processing workshop should be separated, and a special channel for food delivery should be set up.
2. Planning and design
- 2.1-A special changing room is set up at the entrance, equipped with facilities for washing hands, changing clothes, changing shoes (wearing shoe covers) or disinfection of work shoes and boots, and the faucet switch of the wash basin should be contactless and automatic. If equipped with air shower facilities, the air shower facilities should be easy to clean and maintain.
- 2.2-The walls of the cold processing workshop and the inner packaging room should be smooth, waterproof, not easy to accumulate dirt and easy to clean.
- 2.3-The door of the cold processing workshop should be able to be closed in time.
- 2.4-There should be no open drains; if floor drains are set up, they should be equipped with water seals and other devices to prevent waste from entering and foul air from escaping.
3. Supporting Facilities
- 3.1-It is advisable to equip the temperature control and adjustment system to keep the main processing site in a low-temperature environment.
- 3.2-Air conditioning facilities, temperature display devices, air disinfection facilities (such as ultraviolet lamps), running water sources, tool cleaning and disinfection facilities, and refrigeration facilities are required.
- 3.3-Sufficient special cleaning and disinfection facilities for containers, tools and equipment should be equipped. Tools and containers should be disinfected by thermal methods (except for those that cannot be used due to material, size, etc.).
- 3.4-The pool should be made of impermeable materials such as stainless steel, which are not easy to accumulate scale and easy to clean. Tools, containers, and cleaning and disinfection pools that come into contact with ready-to-eat food should be dedicated and separated from the cleaning pools for food raw materials, cleaning tools, and the cleaning pools for items in general work areas.
- 3.5-Special cleaning facilities or places should be set up to store disinfected containers and tools that come into contact with ready-to-eat food. Cleaning facilities should be made of materials that do not easily accumulate water and are easy to clean and should be clearly distinguished from the storage facilities or places for containers and tools that come into contact with non-ready-to-eat food to prevent the containers and tools from being contaminated after cleaning and disinfection.
02
Temperature management
1. Food cooling, cold food preparation, and inner packaging should be carried out in a clean dedicated room. It is recommended that the surface temperature of unheated raw and auxiliary materials during processing should not exceed 10°C for more than 30 minutes, and the final temperature should not exceed 15°C.
2. The cold processing operation of cold chain food should strictly control the operation time according to the following requirements based on the ambient temperature of the operation room:
3. During the cold processing production and packaging process, the ambient temperature of the operation room should be monitored regularly (at least once/6 h) and accurately recorded, including date, food name, operation start time and end time, ambient temperature of the operation room, corrective measures (if any), food surface temperature before and after operation (ambient temperature of the operation room is higher than 21℃), etc.
03
On-site hygienic management
1. On-site operation
- 1.1-Reusable food turnover boxes (barrels) and other containers should be kept clean and properly placed to avoid secondary contamination.
- 1.2-Tools and utensils for cleaning and processing poultry eggs and raw fruits and vegetables shall not be mixed.
2. Cleaning and disinfection
- 2.1-The workshop floor, walls, and equipment should be cleaned and disinfected according to regulations, and tools, turnover boxes, etc. should be cleaned and disinfected according to regulations.
- 2.2-The operating table, machinery and equipment, and tools should be carefully checked before use to see if they meet the hygiene requirements. They should be cleaned and disinfected after use, and protection should be taken.
- 2.3-For baking trays that are reused during processing, appropriate methods should be used to remove residues and keep them clean before use, and protection should be taken after use; baking trays that have not been used for a long time should be cleaned before use.
- 2.4-For automatic cleaning and disinfection equipment, the equipment should be equipped with temperature display and automatic adding device for cleaning and disinfection agents, and the temperature measuring device should be calibrated regularly.
- 2.5-The total number of colonies in the air of the cold processing workshop should determine the monitoring index limit value in combination with the actual production situation.
3. Chemical management
- 3.1-Chemicals (such as detergents, disinfectants, pesticides, lubricants, fuels, etc.) should be packaged separately, clearly marked, stored in special warehouses, and managed by special personnel.
- 3.2-Disinfectants, cleaning agents, and other chemicals used temporarily in the production area should be locked in a special counter and kept by a special person. Other chemicals shall not be stored in food processing places.
04
Personnel hygiene management
1. Dressing requirements
- Processing personnel shall not wear work clothes, work hats, and work shoes to enter places unrelated to production.
2. Hand washing requirements
- 2.1-Employees in the cold processing workshop should disinfect their hands before processing, and the processing process should be disinfected regularly.
- 2.2-After contacting unclean objects or materials and tools of different hygiene levels, they should be washed and disinfected immediately or replaced with gloves and disinfected. After contacting materials such as grease that affect the disinfection effect, gloves should be replaced and disinfected or hands should be washed and disinfected and then dried.
- 2.3-There are flowing water pools and disinfectants for hand washing and disinfection in the workshop, and hands should be washed and disinfected regularly.
3. Hygienic behavior
- 3.1-Processing personnel should abide by various hygiene systems, develop good hygiene habits, and shall not smoke, spit, or litter in the workshop.
- 3.2-Wash hands and disinfect before operation, keep clothes and hats neat, and operators in the cleaning area should wear masks.
