Food contact materials: generally considered as: materials and products that may come into contact with food under foreseeable normal use, or whose components may migrate into food, including raw and auxiliary materials used in the production of these materials and products. According to the material, it can be divided into seven categories: plastic products (conforming to packaging bags), rubber products, inner wall coatings of food containers, ceramic products, metal products, glass products and paper products.
specific requirements
1, equipment, tools and containers that come into contact with food should have smooth contact surfaces with food, without dents or cracks and internal corners.
Sharp corners should be avoided to avoid the accumulation of food debris and dirt.
2. The equipment should be placed in a position convenient for operation, cleaning, maintenance and reducing cross-contamination.
3. Tools and containers used for raw materials, semi-finished products and finished products should be placed and used separately, and clearly marked. Tools and containers used for cutting animal food, plant food and aquatic products in raw material processing should be placed and used separately, and clearly marked.
4, food equipment, containers using wood materials, must use wood materials should not pollute the food.
5. The collective dining distribution unit and the central kitchen should be equipped with special closed containers for holding and distributing products. Vehicles for transporting products should be dedicated and closed, and the internal structure of vehicles should be smooth and easy to clean, with temperature control equipment.
Facilities and equipment management requirements
1. A cleaning and disinfection system shall be established for the premises, facilities and equipment of catering service processing and operation, and the relevant personnel in each post shall carry out cleaning according to the requirements of Recommended Cleaning Methods for Catering Service Places, Facilities, Equipment and Tools (see Annex 3), and keep the premises and their internal facilities and equipment clean at all times.
2, should establish catering service processing business premises and facilities and equipment maintenance system, and in accordance with the provisions of maintenance or overhaul, in order to maintain its good running state.
3. Articles unrelated to food processing shall not be stored in the food processing zone, and all facilities and equipment shall not be used for purposes unrelated to food processing.