Precautions for smoking and cooking:
1) The smoke oven should be cleaned, sprayed and washed away before use. The products are placed on the first-in, first-out basis, and the products are stored in the smoking room for less than 5 minutes. Before entering the furnace, the operator should check the operation of the smoked furnace equipment, check the temperature probe, and confirm that it is normal before entering the furnace.
2) The operator should strictly follow the heating process: the product controlled by the central temperature must be inserted into the center of the product when inserting the thermometer to ensure that the temperature of the center shows the real temperature; after inserting the thermometer, observe the temperature for a few minutes. Whether there is any abnormality; for products controlled by ambient temperature, the cooking time and temperature must strictly meet the process requirements. In the event of an abnormal situation, the operator must immediately check with the maintenance personnel for abnormal product isolation.
3) Throughout the whole process, the operator should wash and disinfect the disposable gloves, and the semi-finished products should be strictly divided to prevent cross-contamination.
4) The hygiene requirements of the boilers are the same as the hygiene standards of the inner packaging personnel. Wear clean latex gloves and masks before cleaning, clean the door handles and the periphery of the disinfection oven with alcohol, then open the door and lower the baffle to pull out the product, and put down the product to close the baffle. Door; this process is not allowed to directly contact the product, beware of cross-contamination.
5) Low temperature every week (high temperature every ten days) The F value tester is used to test the F value of the heating equipment such as the smoke oven, the secondary sterilization machine, the cooking pot, the sterilization pot, etc. by the host hand or the squad leader to check the time and temperature. See if it meets the requirements and make a record.
6) Set up a full-time computer monitoring personnel to monitor the heating equipment such as smoked stoves and sterilizing pots, and make a computer monitoring record, record the total number of sterilization pots on the shift, equipment parameter adjustment, abnormal pot number, abnormal reasons, etc. After being signed by the head of the class, the workshop will be handed over to the statistical record for filing.
Inner packaging notes:
1) All kinds of products are re-packaged within the scope of process requirements, strictly implementing the principle of first-in, first-out, and first-in-one provocation; the product's end-to-end packaging is controlled within the process requirements.
2) In the middle, check whether the staff gloves have holes, whether the mask is worn or not, and whether there is hair on the body; latex gloves and aprons are not allowed to be taken out of the packaging room during the meal, and should be placed in the special tray of the post in the production area. Indiscriminately, the responsible persons of each region will focus on monitoring the sanitary disinfection when they return to work after meals. The disinfectors will check and make records; it is forbidden to catch the nose during the production process.
Gold inspection, sterilization, packaging considerations:
1) After the inner packaging, the product should be passed through the metal detector or X-ray machine in time, and the abnormal products that have passed out should be stored separately and checked again. It is confirmed that there is a foreign matter to be destroyed first, and then the non-conforming product is processed again; The product should be sterilized in time, and the storage of the sterilized product should not exceed 1 hour (or timely storage and cooling).
2) Check the operation status of the sterilizer before sterilizing: check whether the sterilizing water, cooling water temperature, sterilization time setting is deviated, whether the product floats during sterilization, if there is deviation, there is floating to be treated in time; the machine is every 30 minutes. Check the temperature and time once and make a check record. The sterilization and cooling temperature should be controlled within the scope of the process requirements. After the low-temperature product is sterilized, it can be directly packaged in the 0-4°C library or dried on-line after drying. The low-temperature product should not be stored in the sterilization room for more than 30 minutes.
3) The sterilizing water and cooling water should meet the standards of sterilizing water issued by the technical center, and make records. It is forbidden to cause pollution to the products without changing water for a long time;
Health effect verification:
The workshop sanitizer shall measure the concentration of the liquid in the disinfection facility at least once every 2 hours with the chlorine test paper. The quality management department shall supervise and inspect the preparation and disinfection of the disinfectant and the water temperature of the disinfected hot water at any time, and use the ATP fluorescence instrument to detect the hygienic cleanliness of the environment, personnel and tools at any time.
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