The whole process of "boxed lunch" seems simple, but every working procedure pays special attention to hygiene. The nutritious fast food on high-speed rail has to go through 12 procedures from purchasing, processing, making, packaging, cooling to refrigeration and getting on the high-speed rail, which takes at least 11 hours to complete.
Fresh red shrimp, braised beef, green beans and other foods are served with rice, cooled at room temperature, and put into a food box. The on-site staff introduced that the most advanced food preservation method in China-"modified atmosphere technology" was used. With the film covered by the packaging machine, the air pressure of the air conditioner will pump out oxygen and carbon dioxide from the air in the box lunch and fill it with nitrogen at the same time to ensure that the food will not go bad. Then, the film is sealed by air conditioner and air pressure machine, and the safety detection of metal detector is carried out. Wang Haibo, assistant general manager of Qingdao High-speed Rail Catering Company, told the reporter that the quality of the packed lunch can be at least 72 hours.
The box lunch after "film sealing" is labeled by hand, and then enters the "quick cooling" stage. The on-site staff told the reporter that the box lunch with correct production date, shelf life and box lunch name will enter two "quick cooling tunnels", and the temperature of the whole process will be MINUS 25-35 degrees Celsius, which will quickly cool the food to 1-5 degrees Celsius. After cooling, the box lunch is put into the fast food turnover box and sent to the cold storage in batches for quality inspection. Wang Haibo said that the center has two finished product cold storages to ensure that fast food is always stored at 1-11 degrees Celsius. The quality inspection includes three layers: first, the "quality control room" has its own inspection, and then it is sampled in batches. In addition, the quality inspection department has to conduct random inspections, including 16 items such as microbial detection, Escherichia coli and Salmonella.
after passing the sampling inspection, the box lunch will be delivered by two refrigerated transport vehicles, with ice rows and sealing strips in the turnover box, and directly delivered to the fresh-keeping refrigerator of the high-speed train. During the whole process, the fast food will always be stored at 1-11 degrees Celsius.
From entering the cabinet to getting on the bus, the dining car service personnel should check the label of the box lunch: production date, shelf life and box lunch name before selling it to passengers. In the dining car, the reheating of box lunch is strictly controlled in 3-4 minutes, and the number of reheating cannot exceed 1 times. The shelf life of box lunch is 72 hours, and the boxes that have been heated and not sold, cracked and leaked, and found abnormal boxes will be broken and destroyed.