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Open Plant Cleaning and Disinfection in Food Processing Workshop

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Open Plant Cleaning and Disinfection in Food Processing Workshop Open plant cleaning in food factories refers to the systematic and thorough cleaning and disinfection of production areas, processing equipment, and surfaces, generally after daily shifts, without interfering with the workflow. The cleaning and disinfection of open areas in food processing plants mainly includes tools, processing […]

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Strategy for Preventing Cross Contamination in Food Workshops

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What is cross-contamination? Preventing cross contamination is an important part of food hygiene management. The “Food Safety Operation Code for Catering Services” explains that cross contamination refers to the process of mutual transfer and diffusion of biological or chemical contaminants between food, practitioners, tools, containers, equipment, facilities, and environment. How to prevent cross-contamination? 1. Special

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Design and construction requirements for clean workshops in the food factory

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In recent years, more and more food factories have begun to consider building clean workshops in the inner packaging and other sections. Building clean workshops can effectively reduce the microbial contamination of the products produced, and effectively improve product quality and production efficiency. 01 What is a clean workshop? A clean workshop is also called

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How to Configure Hand Washing Station in Food Factories?

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Guidelines for configuring hand washing stations in food establishments   A hand washing facility is a purpose-designed facility for washing hands, equipped with clean running water (preferably warm), soap, and means of hygienic drying (e.g. single-use towels or hot air dryers), defined in CAC’s General Principles of Food Hygiene (CXC 1-1969).   Hand washing station

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