Pharmaceutical and health food The disinfection work of the pharmaceutical and health food workshop is very important, which is directly related to the quality of products and the health of consumers. In order to ensure the hygiene and safety of the workshop environment, a series of scientific and effective disinfection measures must be taken.
First of all, let's talk about the importance of disinfection in the pharmaceutical and health food workshop.
The workshop is an important place for the production of medicine and health food, which involves a large number of production equipment and tools, as well as the entry and exit of employees and materials. All of these factors can lead to the growth and spread of microorganisms, which can threaten the hygienic safety of the product. Therefore, regular and comprehensive disinfection of the workshop is key to ensuring product quality and consumer health.
So, how to implement the disinfection work of the medicine and health food workshop?
1. Choose the right disinfectant.
The choice of disinfectant is directly related to the disinfection effect. In the medicine and health food workshop, disinfectants that are harmless to the human body, non-corrosive to the equipment, and non-polluting to the environment should be selected. Commonly used disinfectants include sodium hypochlorite, alcohol, peracetic acid, etc. However, these disinfectants have certain drawbacks, can not kill bacteria, mold, spores and other highly resistant microorganisms, corrosive, residual and other safety hazards, it is recommended to choose hydrogen peroxide silver ion composite disinfectant - Octex, food grade, colorless, tasteless, no residue, no corrosiveness.
2. Formulate a scientific disinfection plan.
In order to ensure the effectiveness of disinfection efforts, it is necessary to develop a scientific disinfection plan. The disinfection plan should include the frequency, time, method, and area of disinfection. In general, the workshop should be fully disinfected at least once a day, especially before and after production. In addition, for critical areas and equipment, regular focused disinfection should be carried out.
3. Adopt a variety of disinfection methods.
In order to improve the disinfection effect, a combination of multiple disinfection methods should be used. For example, chemical and physical disinfection methods can be used alternately. Chemical disinfection mainly kills microorganisms by spraying disinfectants, while physical disinfection includes ultraviolet disinfection, high-temperature steam disinfection, etc. The combination of multiple disinfection methods can effectively avoid microbial adaptability and drug resistance.
Fourth, strengthen staff training and awareness.
Employees are the executors of disinfection in the workshop, and their hygiene awareness and operational skills directly affect the disinfection effect. Therefore, it is necessary to strengthen the training of employees on disinfection knowledge and improve their awareness of hygiene. At the same time, strict disinfection operation specifications should be established to ensure that employees can carry out disinfection operations correctly and standardly.
5. Regularly monitor and evaluate the disinfection effect.
To ensure the effectiveness of disinfection efforts, disinfection effectiveness should be monitored and evaluated regularly. The effectiveness of disinfection can be assessed through microbiological testing of the workshop environment, equipment, and products. If the disinfection effect is found to be unsatisfactory, the disinfection plan and method should be adjusted in time to ensure product quality and consumer health.