Direction to Guide Food Safety
After high temperature makes the basic semi-sterile food, transfer to cooling, selection, packaging and bottling areas, effective to reduce or prevent air or items containing these micro-organisms attached to the food air diffuser, once again contaminated food. Source Food in the air of the main sources of bacteria: 1, the invasion of bacteria and food outside their shop dark, damp, poor ventilation such as the breeding, propagation of bacteria. 2, the operator's own fat, bacteria metabolism and walk around driven flow generated when the dust. 3, air-conditioning system, evaporator, filter and so easy to breed bacteria multiply, boot automatically into the shop. Issue Enterprises in the air disinfection the main problems: pre-production enterprises will be UV, chemical or ozone for disinfection of the plant, but because these types of substances harmful to health, so when the workers to fan coil unit, they should stop using lead to ineffective sterilization equipment. Therefore, secondary contamination of food for the bacteria to provide an excellent opportunity. On policy Specialized in food sterilization technology research and development and manufacturing of the equipment on long-Environmental Science and Technology. Haikang Mr. Zhou Lifa described as follows: 1, controller health Are important factors, the operation of direct contact with food workers and managers into the plant should be regular medical examinations, obtain health certificates and health knowledge through training before fan coils. An infectious disease, respiratory disease, suppurative or exudative skin must be removed from the current gang of workers. Strengthen management.