1
Understand the mold
Mould belongs to all subfamilies of fungi, which is the common name of filamentous fungi, meaning "moldy fungi". They tend to form lush mycelium, but they don't produce large fruiting bodies like mushrooms. Mold grows in damp and warm places, and some fluffy, flocculent or cobweb-like colonies can be seen with the naked eye on many items.
1, mold is widely distributed, mainly spread by conidia in the air.
2. The mycelia of mold are thick and long, with large colonies, loose texture, dry and opaque appearance, dense or loose cobwebs, fluffy or cotton wadding.
3. Different colors, such as white, gray, yellow, green, black, etc. And the colors of the front and back of the colony and the colors of the edge and center are often inconsistent.
4. Rapid production and reproduction when the humidity is above 85%-90%; The optimum growth temperature is 25℃-? 30℃; Absolute aerobic bacteria, inhibited in anoxic environment; Acid-tolerant bacteria can still grow when the pH value is lower than 3.
5. Mold is mostly aerobic bacteria, mainly growing on the surface of objects in contact with air.
Most of the molds in the workshop are Penicillium, Rhizopus oryzae, Penicillium chrysogenum, Penicillium citri, Penicillium rotundum, Penicillium isolated, Penicillium expansum, Fusarium, Aspergillus versicolor and Aspergillus parasitica.
Rhizopus
Rhizopus is widely distributed in nature, and there are many in soil and air. Rhizopus can cause all kinds of organic matter to rot, and it is easy to grow and reproduce on moldy food and wet food. The common mold in the workshop is Rhizopus oryzae (flocculent, loose or dense, first white and then gray-black), which is densely covered with small black spots visible to the naked eye. The feedback sample is cotton-like, similar to cotton, and has a strong musty smell.
blue mould
Penicillium spores have strong heat resistance and low bacterial reproduction temperature. Acidifiers commonly used in beverages, such as tartaric acid, malic acid and citric acid, are their favorite carbon sources, which often lead to mildew of these products.
The common mold genera in the workshop are: Penicillium yellowish green (fluffy or slightly flocculent, light yellow, slightly green, with a concave or convex center), Penicillium citri (with radioactive furrows, blue-green-yellow-mouse gray-dark olive gray, with narrow white edges and light yellow exudates) and Penicillium rotundum (fast growing, fluffy or powdery, dark blue green, with 650. Usually red, occasionally yellow-purple-brown, with musty and earthy smell), Penicillium islandicum (densely filiform or felt with orange-red and dark green on the surface), Penicillium expansum (granular, grooved, with bunched edges, but often steep, with a raised center and thick and colorless exudate).
The market feedback samples are as follows: a thick film is formed on the surface of the product, similar to paper, or mildew spots are formed on the surface of the product or on the wall of the cup containing the product, which has a musty smell and is a common bacteria in contaminated yogurt.
Fusarium
Fusarium has a wide variety of molds, strong adaptability and wide distribution. Their nutrition can be parasitic and saprophytic. Colonies are mostly flocculent, moist and flat, and the colors are pink, yellow, orange and purple, and some secrete pigments, which often make the matrix show various colors.
The form of market feedback samples is: colors are easily formed in products, such as orange, yellow and brown. And it smells musty.
Aspergillus
Aspergillus is the most common mold in food. It has strong physiological activity, which can not only decompose various organic substances, but also grow on some inorganic substances. The common mold genera in workshops are: Aspergillus versicolor (limited growth, fluffy or flocculent, pale green, grayish green, yellowish to pink, and some colorless to purplish red droplets) and Aspergillus parasitica (fast growth, fluffy, yellow or yellowish green, dark green after aging).
The form of market feedback samples is: colors are easily formed in products, such as orange, yellow and brown. And it smells musty.
2
Source of mold in clean workshop
Mold pollution in high humidity areas;
In the rainy season in the south and the north, it is easy to cause high humidity in the clean room, organic matter adhering to equipment and walls, workshop not meeting GMP requirements (such as wood tools, brick joints and wall joints), waste liquid generated in the workshop production process not being cleared out of the workshop in time, and there are condensation pipes, walls, ceilings, air conditioning openings, etc. in the workshop, which is easy to grow mildew.
Places with poor ventilation:
The place with poor ventilation is easy to be moldy, and the polluted place is full of mold spores, which directly causes product pollution, and the conveyor belt, machinery and operators in secondary pollutant. If the laundry room and dressing room are wet and mold grows, it is very likely to cause secondary pollution to the products.
Water environmental pollution:
The water on the floor of the clean room is not cleaned in time, which leads to the formation of a sticky block between the water and the mold spores in the air, which will fly away at the moment of contact with the water, and the spore blocks will also be polluted by floating in the air.
Pollution of planktonic microorganisms in the air;
Spores of floating mold in the air will fall into and out of the workshop together with dust particles, and will float in the air again indoors because of people's walking, operation and air flow changes. These floating molds will fall on the surfaces of pipes, food surfaces, packaging materials and so on. And spores will germinate in an environment suitable for their growth, which will cause food spoilage.
The reasons for the increase of planktonic bacteria in the air of clean workshop are: (1) the dispersion of raw materials; Growth and reproduction of molds in factories; Untreated external air flows in; The air filter is not properly maintained and cleaned; Accessories enter the workshop without cleaning and disinfection; Incomplete cleaning of filling equipment, improper protection in production process, equipment leakage, non-conformity of positive pressure or negative pressure in clean room, and mold brought in by people who pollute clean work clothes.
three
Mold control
Mold control in clean workshop is mainly in the following aspects:
Raw and auxiliary materials: raw and auxiliary materials entering the workshop, especially those added after pasteurization, must be disinfected before entering the clean workshop;
Clean room environment: clean room environment disinfection, floor drain design and use, workshop dehydration, clean room sanitary ware control;
People flow logistics: the direction and standard of people flow logistics, employee hygiene and secondary locker room;
Workshop cleaning facilities: provide workshop cleaning facilities and use cleaning equipment.
Raw and auxiliary materials:
1. All the packaging of raw and auxiliary materials pumped into the batching room must be wiped clean before they can be put into use.
2. It is required that all raw materials pumped into the filling workshop must be taken out of the outer packing box before entering the filling workshop to ensure the cleanliness of the raw material surface.
3. The control of accessories in direct contact with products is mainly to evaluate the production conditions of film, sheet and prefabricated packaging manufacturers and select the best suppliers; On the other hand, an ultraviolet sterilization device is added to the production equipment to sterilize the product covering film and prefabricated bottles.
Clean room environment control:
First, on-site disinfection
1. Each production unit must designate a special person to be responsible for environmental disinfection, especially in the filling workshop.
2. In principle, large-scale construction is not allowed in the workshop production process. If construction is needed, it must be signed by the first person in charge of the factory, and a special person should be appointed to monitor the construction area, do a good job in construction protection, increase the frequency of air disinfection and avoid pollution.
3. Units that use ozone for sterilization shall strictly implement the Code for Maintenance and Operation of Clean Air Conditioning and 100-level Laminar Cover.
Second, the design and use of workshop floor drain
1. The floor drain of the clean workshop should have the functions of S-bend and water seal.
2. Arrange special personnel to regularly clean and eliminate floor drains and sewers in the workshop.
Poison (recommended: wash the floor drain in the workshop with water and dilute alkali brush.
Wash, you can also use voltarin disinfectant:.
3. When designing a clean workshop, the number of floor drains should be allocated as reasonably as possible.
-Design and use of floor drain
Click on the picture to enlarge.
Click on the picture to enlarge.
Third, waterless management.
1. All production units regularly investigate and deal with the leakage points in the workshop, and arrange special personnel for rectification and verification.
2. The filling machine must ensure that there is no water on the ground before and during the start-up, and the water that appears during cleaning must be wiped clean in time; It is not allowed to use or store sanitary appliances such as cloth and wooden mop that are easy to breed mold in the filling room.
Four, sanitary ware control
1. The color and scope of use of towels used by each production unit must meet the requirements in the premise plan issued by the Quality Management Department.
2. All kinds of brushes, towels, filling machines and other key parts used for manual cleaning of pipelines must be kept in good sanitary conditions, cleaned regularly, positioned and placed (to ensure effective ventilation), and there must be no mold breeding in sanitary appliances.
People flow and logistics:
1. First, control the personnel entering the filling room. Except for operators, team leaders and inspectors, people in general clean areas are not allowed to enter the filling room at will during the production process (if there are special circumstances, it must be approved by workshop management personnel). Secondly, standardize personnel dress. Personnel entering the filling room must be cleaned in each shift, and the specific supervision is mainly based on the laundry records.
2. Each production unit must set clear channels for people flow and logistics, strictly distinguish them, and prohibit confusion and cross-contamination.
Staff hygiene and secondary dressing room:
1. Hygiene control of clean room employees shall be carried out according to the contents in the premise scheme of system documents.
2. Clean rooms must be equipped with secondary dressing rooms. When you enter the clean room, you have to change clothes again. (It is suggested that each production unit arrange special personnel to manage the secondary locker room. ) Raw and auxiliary materials for production and other personal items unrelated to production shall not be stored in the locker of employees.
Workshop cleaning facilities:
1. The clean room is equipped with clean air conditioning.
2. The clean room shall provide workshop hand dryers, hand disinfectors, hand sinks and air spraying facilities according to the Technical Standard for Low-temperature Process Facilities of Operation Management System issued by the Low-temperature Quality Management Department. All facilities must be maintained by special personnel, and improper maintenance is not allowed to become a source of pollution.
3. Each unit determines the detection standard of the clean room dust particle detector according to the clean room grade and the dust particle detector; According to the Rules for Maintenance and Use of Laminar Cover of Clean Air Conditioning and Equipment, dust particles in the clean room are detected at least once every ten days, and all detection points are covered and recorded all month.
4. The production unit monitors the positive pressure, temperature and humidity of the clean workshop daily and records them.
5. Check and clean the air conditioning system (including the return air wall, air duct, each link, air conditioning unit and the surrounding environment of the unit) and replace the filter cloth at all levels. Adjust the fresh air and return air ratio of air conditioning system in windy and rainy days according to the Provisions on Maintenance and Use of Laminar Cover for Clean Air Conditioning and Equipment.
6. Every time the HEPA filter is replaced, track and measure the initial resistance of the HEPA filter, determine the monitoring range of pressure difference according to the initial resistance, and monitor the pressure difference every day.
7. Each unit determines two particle sizes of 0.3um and 0.5um according to the detection standard of its own dust particle detector.
8. Regularly check, clean and replace the filter of the laminar flow hood of the equipment. The production unit equipped with anemometer shall test the wind speed of laminar flow hood before and after each cleaning or replacement.
9. Use the dust particle detector in strict accordance with the Regulations on Maintenance and Use of Laminar Cover for Clean Air Conditioning and Equipment. The dust particle detector must be returned to the manufacturer within a certain period of time, or contact a professional organization for calibration.
10, select the special mildew-proof coating for the walls and ceilings of the production workshop to inhibit and kill mold (recommended is the Tairide mildew-proof coating produced by Shijiazhuang Tairide Coating Co., Ltd., which is water-based, has no irritating smell and has obvious mildew-proof and mildew-proof effects. )
1 1. All units shall make plans and schedules for deep cleaning of filling machines and clean rooms, so as not to cause pollution sources of clean rooms.
12. Each production unit shall regularly maintain the clean air conditioner, air purifier and laminar hood of the filling machine, clean and replace them according to the required frequency, ensure that the air outlet pressure can meet the requirements, and regularly check whether the number of dust particles is within the requirements of the corresponding level.