Hygienic Requirements For Frozen Vegetables

Hygienic requirements for the production of frozen vegetables

The importing country has strict requirements on the quality of quick-frozen vegetables and products. At the same time, some biochemical and pesticide residue tests should be conducted according to the requirements of the importing country. In order to prevent bacterial contamination, the finishing workshop should be closed, and hand and foot disinfection tanks should be set up at the entrance and exit. The following points should also be noted in the production process:

Disinfection measures

1) The cutting board and ground should be cleaned and disinfected before and after production.

2) The production equipment should be washed after production, and then put into disinfected water to soak. It should be washed before reuse.

Personal hygiene

1) All personnel entering the workshop must be healthy and hygienic. People with infectious diseases and skin diseases are not allowed to enter the workshop, and non-production personnel are not allowed to enter the workshop.

2) Workers' work clothes must be uniformly changed, washed and disinfected, and distributed uniformly before production.

3) Before entering the workshop, the operator must wear work clothes, work shoes, and work hats, and do not allow hair to be exposed. After washing hands, soak in disinfectant water with a chlorine content of 50-100PPM for 30 seconds. Do not touch other objects outside, otherwise you need to re-sterilize.

4) Operators are not allowed to wear accessories such as rings, earrings, bracelets and watches when entering the workshop.

5) No personnel shall wear work clothes or caps to enter the toilet or leave the workshop. Offenders must change clothes and disinfect again.