中文简体1. Cleaning and disinfection of the production environment
The environmental sanitation of the production workshop directly affects the product quality and food safety of disposable tableware. Throughout the production process, the factory needs to establish and implement a strict hygiene management system to ensure that the workshop, equipment and operation area remain clean and pollution-free.
Cleaning and disinfection procedures: The factory will formulate a detailed cleaning and disinfection plan to regularly clean the production workshop. Cleaning work is usually done by professional cleaning staff, and ensure that all work areas, walls, floors and surfaces of production equipment are thoroughly cleaned and disinfected. The selection of disinfectants must meet food safety requirements to ensure that no contamination or harmful substances are caused to the product.
Cleaning frequency: The cleaning frequency of the workshop is adjusted according to the production volume and the needs of the production environment. Environmental cleaning will be carried out before, during and after production. For some high-risk areas, such as the surfaces of equipment that come into contact with food near the production line, the frequency of cleaning and disinfection will be higher.
Air quality control: In order to prevent dust or other pollutants in the air from affecting product quality, disposable tableware production factories usually use air purification systems to ensure that the air is fresh and free of pollutants. The air circulation system in the production area needs to be checked regularly to ensure that the cleanliness meets the standards.
2. Sanitary control of raw materials
Raw materials are the basis of the production process. Ensuring the hygiene and quality of raw materials is the first line of defense to prevent product contamination.
Supplier selection and management: The factory must establish long-term cooperative relationships with reputable suppliers to ensure that the raw materials they provide meet the safety standards of food contact materials. These suppliers should pass relevant food safety certifications, such as ISO 22000 Food Safety Management System Certification, FDA Certification, etc., and regularly provide the factory with quality reports and test results of raw materials.
Raw material entry inspection: After each batch of raw materials arrives at the factory, it must undergo strict inspection. These inspections usually include testing whether the raw materials contain harmful substances (such as heavy metals, plasticizers, toxins, etc.), whether they meet food grade standards, etc. Only after passing the inspection will they enter the production link. If problematic raw materials are found, they will be immediately isolated and returned to the supplier for processing.
Raw material storage: Raw materials must be stored in a special warehouse and classified and managed according to different types and properties. The warehouse should be kept dry, clean and well ventilated to prevent the raw materials from getting damp and contaminated. All raw materials should be clearly marked and traced to ensure that the source can be quickly traced in case of problems.
3. Hygiene management of production personnel
Production personnel are one of the factors that directly affect food safety, and the hygiene management of production personnel is crucial.
Employee health check: The factory should conduct regular health checks on production personnel to ensure that there are no infectious diseases, harmful substances or bacteria. In particular, employees who directly contact food must ensure that they are in good health and have no skin diseases and other diseases that may affect food safety.
Work clothes and personal protection: All production personnel must wear special work clothes, gloves, masks and other protective equipment to prevent human skin, hair, etc. from contaminating the product. Employees need to clean themselves before entering the production area to ensure good personal hygiene.
Production area management: Strictly stipulate that employees cannot leave their posts at will during the production process, and cannot bring personal items (such as mobile phones, bags, etc.) into the production workshop to prevent external pollution sources from entering the production environment. Regularly check the cleanliness of employees' work clothes to ensure that they meet hygiene standards.
4. Hygienic control of production equipment
Production equipment is the core part of the production process of disposable tableware. Keeping the equipment clean and free of pollution is essential to ensure the hygiene of the product.
Equipment cleaning and disinfection: Cleaning and disinfection of production equipment is usually carried out after each production cycle, especially the part in contact with food. The surface of the equipment needs to be cleaned of residues and disinfected to avoid cross contamination. Molds, molding machines, packaging equipment, etc. will be thoroughly cleaned before and after each production.
Equipment maintenance and care: Regular maintenance and care of equipment can not only extend the service life of the equipment, but also ensure the normal operation of the equipment and reduce the risk of contamination caused by equipment failure. The lubricating oil, cooling system, etc. of the equipment must be made of materials that meet food safety requirements to avoid contamination of the product.
Prevent cross contamination: The design of the production line should be reasonable to avoid cross contamination between different types of tableware or production batches. For tools, containers, etc. used in the production process, special cleaning and disinfection must be carried out, and regular inspections must be carried out to see if there is a risk of damage or contamination.
5. Inspection and packaging of finished products
Hygienic control of finished products is an important step to ensure that disposable tableware ultimately meets food safety requirements.
Finished product sampling inspection: After each batch of products is produced, sampling inspection will be carried out. Testing items usually include appearance inspection, physical property testing, chemical composition testing (such as harmful substances, migration testing, etc.) and microbial testing. Only products that pass the inspection can enter the packaging stage.
Cleaning before packaging: Before the finished product is packaged, the product surface needs to be cleaned for the last time to ensure that there are no pollutants such as dust and oil stains. The packaging materials should also meet food safety standards to avoid secondary contamination of the product.
Packaging area hygiene: The hygiene control of the packaging workshop is equally important. The hygiene of the packaging equipment, the staff and the cleanliness of the packaging environment will affect the hygiene quality of the final product. The packaging workshop should be cleaned and disinfected regularly to ensure that all packaging materials and finished products meet food safety requirements.
