I. What are the aspects of cleaning and disinfection of cold chain food production and processing?
In the process of cold chain food production and processing, an effective cleaning and disinfection system should be formulated for processors, production environment and related equipment and facilities according to the characteristics of food raw materials and products, production and processing technology, and the implementation and effect of disinfection measures should be evaluated on a regular basis. Specifically:
Food production and processing personnel. Food production and processing personnel entering the operation area should confirm that their health and personal protection meet the relevant requirements, and regularly disinfect their hands with alcohol-containing no-rinse disinfectant.
Outer packaging of raw materials and semi-finished products. Before the raw materials and semi-finished products of cold-chain food from the high-risk areas of CKP outbreak enter the enterprise or warehouses, their outer packages should be strictly and effectively disinfected; the working instruments used for handling raw materials or semi-finished products of cold-chain food should be cleaned and disinfected in time after each use.
Production and processing equipment and utensils. Production and processing before and after the use of appliances should be placed separately and properly stored to avoid cross-contamination. After production and processing of all equipment and utensils should be effectively cleaned and disinfected, and to ensure that the selection of cleaning and disinfection procedures and disinfectants can effectively kill the new crown virus.
Production and processing environment. Increase the processing of cold chain food raw materials in all aspects of production workshop environment, ready-to-eat and cooked food production workshop environment, storage of cold storage and other high-risk areas of the frequency of disinfection, production and processing, production after the completion of the need for thorough cleaning and disinfection of the environment, in particular, should be strengthened for the production and processing of human contact with a variety of operating surfaces, contact surfaces/points, the crowded environment of the frequency of cleaning and disinfection.
Two, how to clean and disinfect the production and processing equipment and the environment?
In order to save detergent and water, first use physical methods to remove the dirt on the surface.
Water is used to further rinse off the dirt, and to minimize the generation of aerosols, high-pressure water is not used as much as possible.
An alkaline solution or synthetic detergent/enzyme solution at a temperature of 50-55°C is applied to the surface to be cleaned, and after 6-12 minutes of contact, the surface to be cleaned is cleaned and wiped. For full contact of the detergent with the surface to be cleaned, foaming detergents are preferably used for cleaning of vertical surfaces.
Rinse off the alkali solution or cleaner with water.
Acid can be used to remove scale or rust spots since the alkali solution does not remove them.
Three, the processing of meat, aquatic products, egg products and other protein- and fat-rich food containers, equipment or environmental object surface disinfection should pay attention to what?
For a variety of meat, aquatic products, egg products and other protein-rich and fat-rich foods, because it is easy to contact the surface of the object to form dirt is not easy to remove, so the above food contact with the containers, equipment or environmental objects must be thoroughly cleaned before disinfection of the surface. And pay attention to the following points:
Cleaning.
1. Alkaline solution is the most commonly used cleaning solution for meat, aquatic products, egg processing environment. Currently the most commonly used cleaning agent in meat processing enterprises is 1.5% sodium hydroxide solution.
2. A variety of synthetic detergents can also be effective in removing meat deposits, fat and dirt, should be used at the appropriate temperature to make full contact with the surface to be cleaned and maintained for a certain period of time before rinsing with water.
3. Protease that breaks down proteins. With a low concentration of alkali solution will be formulated into a protease solution. As the enzyme will be inactivated at high pH and high temperature, the configured enzyme solution with moderate temperature and pH can greatly reduce the corrosion of the surface to be cleaned.
Sanitizing.
All equipment or environmental surfaces to be disinfected must be thoroughly cleaned in accordance with the procedure before disinfection. Commonly used disinfectants include chlorine-containing, iodine-containing disinfectants or quaternary ammonium solutions. Chlorine-containing disinfectants can be neutralized after reaction, and disinfected surfaces do not need to be cleaned again; whereas quaternary ammonium disinfectants can remain on equipment for a longer period of time, so both quaternary ammonium and iodine-containing disinfectants need to be thoroughly rinsed with water after use to remove them.
Four, the disinfection of processing equipment and the environment should pay attention to what?
In order to improve the disinfection effect, to prevent the disinfectant and the object surface contact is not sufficient to reduce its activity, all the equipment to be disinfected or environmental surfaces must be thoroughly cleaned before disinfection.
Whether a disinfected surface needs to be cleaned depends on the disinfectant used. Chlorine-containing disinfectants can be neutralized after reaction, while quaternary ammonium-containing disinfectants can remain on equipment for a longer period of time, so both quaternary ammonium-containing and iodine-containing disinfectants need to be thoroughly rinsed with water to remove them after use.
If corrosion occurs on the surface of the equipment after disinfection, the corroded area can be coated with oil to protect it. If the oil applied is a food-grade product, it does not need to be removed; if it is a non-food-grade oil, the oil should be removed prior to the start of the next processing shift.
Use in-situ cleaning methods for continuous cleaning of conveyor belts in motion and other parts of the production and processing equipment.
V. What is involved in sanitizing during transportation and distribution?
Drivers and transport attendants should maintain personal hand hygiene during cold chain food distribution, and the vehicle should be equipped with alcohol-based hand sanitizers, disinfectants, and paper towels to ensure that regular disinfection of the hands is carried out in the absence of clean water for hand washing.
Disinfection of object surfaces during cold chain food distribution, including steering wheels, door handles, mobile equipment and other surfaces most likely to be contaminated by viruses that are frequently touched by human hands, should be disinfected regularly.
Periodic disinfection of transportation. To avoid contamination of cold chain food, drivers need to ensure that transportation vehicles, handling tools and containers are clean and regularly disinfected.
VI. How should the sales operation process be sanitized?
Personnel working in the food sales and operation area should maintain good hygiene practices and sanitize their hands diligently with hand sanitizer to keep their hands clean and hygienic.
Clean and sanitize surfaces, handles, buttons, etc. that are frequently touched by human hands. After each day's operation, the operating area should be fully disinfected.
Convenient hand washing and sanitizing for customers. Should ensure that the store hand washing facilities operate normally, and equipped with quick-drying hand sanitizer; conditions can be equipped with sensor-type hand sanitizing facilities.
Seven, how to disinfect the food and beverage processing?
The catering industry should carry out frequent cleaning and disinfection of all cold chain food contact surfaces, outer packaging and utensils, and strengthen the cleaning and disinfection of tableware and condiment containers.
Do a better job of disinfecting the surfaces of high-frequency contact objects, and clean and disinfect all kinds of equipment, areas, contact surfaces/high-frequency contact points, garbage cans, sanitary ware, etc. at a higher frequency. Also increase the frequency of cleaning and disinfecting staff work clothes.
Ensure that in-store hand-washing facilities are functioning properly and are equipped with quick-drying hand sanitizers; when available, they can be equipped with sensor-based hand sanitizing facilities.
VIII. What are the common disinfectants available to food production operators? What are the active ingredients and adaptive range of each type of disinfectant?
The common disinfectants available to food production operators are:
Alcoholic disinfectants, the active ingredient is 70%-80% ethanol, mainly used for hand and skin disinfection, disinfection of the surface of smaller objects.
Chlorine-containing disinfectants, the active ingredient of which is effective chlorine, are suitable for the disinfection of object surfaces, fruits and vegetables, and eating and drinking utensils. Hypochlorite disinfectant can also be used for air, hand, skin and mucous membrane disinfection.
Peroxide disinfectants, including hydrogen peroxide disinfectant, its active ingredient in hydrogen peroxide, mass fraction of 3% to 6%; peroxyacetic acid disinfectant, its active ingredient in peroxyacetic acid, mass fraction of 15% to 21%. Suitable for object surface, air disinfection.
Quaternary ammonium salt disinfectants, the active ingredient according to the product specification. It is suitable for the disinfection of object surface.