In the daily operation of the pasteurization production line workshop, in order to ensure product quality and safety, efficient and stable production, strict control and management are required in multiple key links. The following details the matters that need attention from the aspects of equipment, personnel, environment, production process, quality control, etc.
1. Equipment management
(I) Equipment selection and installation
There are various types of pasteurization equipment, such as plate sterilizers, tube sterilizers, etc. Different types of equipment are suitable for different products and production scales. When selecting, it is necessary to comprehensively consider factors such as product characteristics (such as viscosity, heat sensitivity), production capacity requirements, etc. to ensure that the equipment can meet the production process requirements. When installing the equipment, it is necessary for professionals to follow the design drawings and technical specifications to ensure the installation accuracy and stability of the equipment. At the same time, sufficient operation and maintenance space must be reserved for subsequent use and maintenance.
(II) Equipment cleaning and maintenance
Equipment cleaning is the key to preventing microbial contamination and ensuring product quality. After each production, the equipment must be thoroughly cleaned according to strict cleaning procedures, including sterilizers, pipes, valves, etc. For stubborn stains, use a suitable cleaning agent to treat them. After cleaning, rinse thoroughly with clean water to avoid cleaning agent residue. Regularly maintain the equipment, check the operating status of the equipment, such as the wear of motors, bearings, seals and other parts, and replace damaged parts in time to ensure the normal operation of the equipment. At the same time, it is necessary to establish a complete equipment maintenance file to record the maintenance time, maintenance content, replacement parts and other information of the equipment, so as to trace and analyze the operating status of the equipment.
(III) Equipment calibration and verification
The temperature, time and other parameters of the pasteurization equipment directly affect the sterilization effect, so the equipment needs to be calibrated and verified regularly. Use high-precision temperature sensors and timers to calibrate the temperature control and sterilization time of the equipment to ensure the accuracy of the parameters. Regularly verify the sterilization effect of the equipment, and check whether the equipment can achieve the expected sterilization effect through methods such as microbial detection. If it is found that the equipment parameters are inaccurate or the sterilization effect does not meet the standards, timely adjustments and repairs should be made to ensure that the equipment is always in the best operating condition.
2. Personnel Management
(I) Personnel Training
Workshop operators must receive professional training and understand the basic principles of pasteurization, production processes, equipment operation methods, quality control points, and safe operating procedures. The training content should include theoretical teaching and practical operation drills. The operators must pass theoretical examinations and practical operation assessments to ensure that they are qualified for the job. For new employees, pre-job training and instruction should be conducted to familiarize them with the working environment and operating procedures as soon as possible; for old employees, regular refresher training should be conducted to update their knowledge and skills and adapt to changes in production processes and equipment.
(II) Personal hygiene requirements
The personal hygiene of operators is directly related to product quality and safety. Before entering the workshop, you must change your work clothes and work shoes, wear protective equipment such as work hats, masks and gloves, and ensure that your hair, mouth and nose are not exposed. You must trim your nails regularly to keep your hands clean. Wash your hands thoroughly with hand sanitizer before work and disinfect them. Smoking and eating in the workshop are strictly prohibited. Avoid bringing sundries, jewelry, etc. into the workshop to prevent foreign objects from contaminating the product.
(III) Personnel operation specifications
Operators must operate the equipment strictly in accordance with the operating procedures and must not change the process parameters without authorization. Before starting the equipment, check whether the various parameters of the equipment are set correctly and whether the various components of the equipment are operating normally; during the production process, pay close attention to the operating status of the equipment and product quality, report any abnormalities in a timely manner and take corresponding measures. Strictly abide by the handover system, keep good handover records, and ensure the continuity and traceability of the production process.
III. Environmental management
(I) Workshop layout and sanitation
The workshop layout should be reasonably planned, divided into clean areas, quasi-clean areas and general operation areas to avoid cross-contamination between different areas. The floor, walls and ceiling of the workshop should be kept clean, and cleaned and disinfected regularly to prevent the growth of microorganisms such as mold and bacteria. A good ventilation system should be set up in the workshop to maintain air circulation and reduce humidity and odor in the workshop. At the same time, a complete drainage system should be equipped to promptly remove sewage generated during the production process to prevent pollution caused by sewage accumulation.
(II) Temperature and humidity control
The temperature and humidity of the workshop have an important impact on product quality and microbial growth. The temperature and humidity of the workshop should be strictly controlled according to product characteristics and production process requirements. Generally speaking, the temperature of the pasteurization workshop should be maintained at 15-25℃, and the relative humidity should be controlled at 40%-60%. By installing equipment such as temperature and humidity sensors and air conditioning systems, the temperature and humidity of the workshop can be monitored and adjusted in real time to ensure that the temperature and humidity are stable within the specified range.
(III) Pest control
The workshop should take effective pest control measures to prevent rats, cockroaches, flies and other pests from entering the workshop. Install insect-proof nets, mouse-blocking boards and other facilities at the entrances and exits, windows and other parts of the workshop to prevent pests from invading. Regularly inspect and eliminate pests in the workshop, and use physical, chemical and biological methods for prevention and control. At the same time, maintain environmental hygiene inside and outside the workshop, clean up garbage and debris in time, and reduce the breeding and habitats of pests.
IV. Production process management
(I) Raw material acceptance and storage
The quality of raw materials directly affects the quality and safety of products. Strict acceptance of raw materials entering the factory should be carried out to check whether the sensory indicators, physical and chemical indicators, microbiological indicators, etc. of the raw materials meet the standard requirements. Unqualified raw materials must be rejected to prevent them from entering the production process. Raw materials should be stored in different categories and batches, with clear labels for easy traceability and management. The storage environment must meet the storage requirements of raw materials, and control the temperature, humidity and other conditions to prevent the deterioration of raw materials.
(II) Preparation before production
Before production, equipment, pipelines, containers, etc. must be thoroughly cleaned and disinfected to ensure that the equipment is in a clean and hygienic state. Check the operation of the equipment, and after confirming that the equipment is normal, set the various parameters of the equipment according to the production process requirements. Prepare the packaging materials, auxiliary materials and other materials required for production to ensure that the quality and quantity of the materials meet the production requirements. At the same time, the production workshop must be cleaned and disinfected to keep the workshop environment clean.
(III) Production process control
During the production process, operations must be strictly carried out in accordance with the production process regulations, and key parameters such as product flow, temperature, and time must be controlled. Products must be monitored in real time, and samples and tested regularly to check whether the quality indicators of the products meet the standard requirements. Strengthen the management of semi-finished products and finished products in the production process to prevent semi-finished products and finished products from being contaminated. At the same time, we must keep all records of the production process, including equipment operation records, product quality inspection records, production process operation records, etc., to ensure the traceability of the production process.
(IV) Product packaging and storage
Product packaging should be carried out in a clean and hygienic environment, and the packaging materials should meet the requirements of food hygiene standards. During the packaging process, attention should be paid to the sealing and integrity of the packaging to prevent the product from being contaminated during storage and transportation. Packaged products should be classified and stored according to different varieties, specifications, and batches, and clearly marked. The storage environment must meet the storage requirements of the product, control the temperature, humidity and other conditions, and regularly inspect the stored products to prevent product deterioration.
V. Quality control
(I) Quality inspection system
Establish a complete quality inspection system, including raw material inspection, semi-finished product inspection and finished product inspection. Equipped with professional quality inspection personnel and advanced inspection equipment, strictly inspect the various quality indicators of the product. Formulate detailed quality inspection standards and operating procedures to ensure the accuracy and reliability of the inspection results.
(II) Quality traceability and recall
Establish a product quality traceability system to record and track the entire process of the product from raw material procurement, production and processing, packaging and storage to sales and circulation. Once a product quality problem is found, it can be traced back to the link where the problem occurred in time and take corresponding measures to deal with it. Formulate a product recall system, and when a product has quality and safety risks, it can quickly start the recall procedure and recall the problematic products in time to prevent the problematic products from causing harm to consumers.
(III) Quality Improvement
Regularly analyze and evaluate product quality, summarize the causes of quality problems, and formulate corresponding improvement measures. Through quality improvement activities, continuously optimize production processes, improve equipment performance, strengthen personnel training, and improve product quality and production efficiency. At the same time, we should pay attention to new technologies and methods in the industry, actively introduce and apply them, and improve the quality management level of enterprises.
