Mold Contamination in Food Workshops Mold contamination is a common problem in food processing plants, which not only affects the taste and quality of products, but also poses a potential threat to the health of consumers. Therefore, it is important to solve the problem of mold contamination in food workshops, and this article will introduce the hazards, causes and corresponding solutions of mold contamination in food workshops to help your products be safe and delicious. 1. The harm of mold contamination in food workshops.
Mold contamination will lead to moldy and deterioration of food, produce peculiar smell, seriously affect the quality and taste of the product, and more seriously, mold contamination may cause food safety problems, such as aflatoxin and other toxic substances, causing great harm to human health. Therefore, food processing enterprises must take effective measures to solve the problem of mold contamination.
2. Causes of mold contamination in food workshops.
1.High ambient humidity: The humidity in the food workshop is too high, which is easy to breed mold.
2.Poor ventilation: Poor ventilation in the workshop and poor air circulation can easily lead to mold growth.
3.Poor equipment hygiene: the equipment is not cleaned properly, and the residue is easy to become a breeding ground for mold.
4.Improper human operation: Employees do not operate in a standardized manner, such as not washing hands and disinfecting according to regulations, which can also easily lead to mold contamination.
3. Measures to solve mold contamination in food workshops.
1.Control the humidity of the environment: Keep the humidity of the workshop environment within the appropriate range, which can effectively inhibit the growth of mold, and the humidity of the workshop can be reduced through equipment such as dehumidifiers.
2.Improve ventilation conditions: Strengthen ventilation in the workshop and maintain air circulation, which can reduce the chance of mold growth. Set up vents and exhaust fans reasonably, and carry out air purification regularly.
3.Equipment cleaning and disinfection: Strictly implement the cleaning and disinfection system of equipment, especially equipment and tools that come into direct contact with food, must be kept clean and hygienic to prevent mold breeding. It can be disinfected by using Oak-Taishi food-grade high-efficiency disinfectant.
4.Standardize the operation of employees: strengthen the hygiene awareness training of employees, ensure that employees wash their hands and disinfect according to regulations, standardize the operation process, and avoid mold contamination caused by human factors.
Fourth, the implementation of the solution considerations.
1.Regular inspection: Formulate a regular inspection system to inspect the workshop environment, equipment, and employee operations, and find and deal with problems in a timely manner.
2.Recording and reporting: Establish a detailed recording and reporting system, record the inspection and handling, and report to the superior in a timely manner so as to adjust and improve measures in a timely manner.
3.Continuous improvement: Continuously improve and perfect the solution according to the actual situation, improve the hygiene quality of the workshop, and ensure the safety and deliciousness of the product.