1、 Production and processing control
The overall sanitation of the purification plant shall be supervised by one or more designated competent personnel. All reasonable precautions should be taken to ensure that the production process does not constitute a source of pollution. If necessary, chemical, microbiological or foreign impurity detection methods should be used to verify the failure of health control or possible food contamination. All foods contaminated to a defined level of contamination should be returned or, if permitted, processed to eliminate contamination.
2、 Personnel hygiene
经体检或监督观察,凡是患有或似乎患有疾病、开放性损伤、或感染性创伤,或可成为食品、食品接触面或食品包装质料的微生物污染源的员工,直至消除如该 病症之上均不得参与作业,否则会遭成污染。凡是在work中直接接触食物、食物接触面及食品包装质料的员工,在其当班时应严格遵守卫生操作规范,室子 称访馐芪廴尽
After physical examination or supervision and observation, employees who suffer from or seem to suffer from disease, open injury, or infectious trauma, or can become the source of microbial contamination of food, food contact surface or food packaging materials, shall not participate in the operation until the above-mentioned diseases are eliminated, otherwise, pollution will be caused. All employees who are in direct contact with food, food contact surface and food packaging materials in their work shall strictly abide by the hygienic operation rules when they are on duty, so as to avoid food contamination.
工厂的一切设备和用具的策划,采取应用的质料和制作手工制作,应便于充溢的清洗和适当的维护。这些设备和用具的策划、制造和使用,应能防忠子 称分胁粼游廴驹础＝哟ナ澄锏谋砻嬗δ透,它们应采取应用的质料制成,能经受侵蚀感化。接触食物的表面的接缝应平滑,而且维护得当，能尽量减少食物颗粒、脏物及有机物的堆积,易于 将微生物生长繁殖的机会降低到更小限度。食品加工、处理区域内不与食品接触的设备应结构合理,便于保持清洁卫生。食品的存放、输送和加工系统的策划结构应能使其保持良好的卫生状态。
The design, materials and manufacturing process of all equipment and appliances in the factory shall facilitate adequate cleaning and proper maintenance. These equipment and appliances should be designed, manufactured and used to prevent contamination of food. Surfaces in contact with food shall be resistant to corrosion and shall be made of non-toxic materials capable of withstanding erosion. The joints of the surface contacting food should be smooth and properly maintained, which can minimize the accumulation of food particles, dirt and organic matter, so as to minimize the chance of microbial growth and reproduction. The equipment not in contact with food in the food processing and processing area shall be of reasonable structure so as to keep it clean and hygienic. Food storage, transportation and processing systems shall be designed and constructed to maintain good hygiene.
4、 Buildings and facilities
操作人员把握范围之内的食品厂的四周场地应保持卫生，防忠子 称肥芪廴尽３Х拷ㄖ物及其结构的大小、正式动土与策划应便于以食品生产为鹄的的日常维护和卫生作业。工厂的建筑物、固定灯器及其他有形装备设施应在卫生的条件下进行保养，并且保持维修良好 , 防忠子 称烦晌梅ò杆傅牟粼硬贰６杂镁吆蜕璞附星逑春拖臼保Ψ乐易于 称贰⑹称方哟ッ婊蚴称钒爸柿鲜艿轿廴尽Ｊ称烦У木∈蚓坏么嬖诰∈Τ妗Ｒ磺惺称方哟ッ,包括用具及接触食品的设备的表面,都应尽可能经常地进行清洗, 以免食品受到污染。每个工厂都应配备足够的卫生装备设施及用具，包括：供水、输水装备设施、污水处理系统、浴室装备设施、洗手装备设施、垃圾及废料处理系统等。
The surrounding areas of the food factory under the control of the operator should be kept clean to prevent food contamination. The size, construction and design of plant buildings and their structures should be convenient for routine maintenance and sanitary operation for the purpose of food production. Factory buildings, fixed lamps and other physical facilities shall be maintained in a hygienic condition and maintained in good repair to prevent food from becoming adulterated products within the meaning of the act. When cleaning and disinfecting utensils and equipment, the food, food contact surface or food packaging materials shall be prevented from contamination. There should be no pests in any area of the food factory. All food contact surfaces, including utensils and surfaces of equipment in contact with food, should be cleaned as often as possible to avoid contamination of food. Each factory should be equipped with sufficient sanitary facilities and appliances, including water supply, water delivery facilities, sewage treatment system, toilet facilities, hand washing facilities, garbage and waste disposal system, etc.
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