Prevention and control measures for food processing machinery being contaminated in production

There are many factors affecting the quality of food production and processing, and a very important factor is from various pollutions. How to solve the pollution problem is an important aspect to ensure the quality of food. Mr. Zhou, the general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization technology research and development and equipment manufacturing, believes that the secondary pollution of food processing machinery to food is extremely serious. The prevention and control of food processing machinery is an important measure to ensure food hygiene and safety. one.

1. Factors affecting food quality

The quality of food is related to the physical and mental safety of the people. To produce high-quality and qualified food, there must be three elements: (1) qualified personnel; (2) software that conforms to GMP operating procedures, such as reasonable process recipes and operating procedures. Qualified raw and auxiliary materials, various specifications and management systems, etc.; (3) Comply with QS sanitary production hardware, including qualified production environment and production conditions, and meet the required plant and equipment.

2. The meaning of food equipment to prevent and control pollution in production

As can be seen from the above, the production environment and production conditions and equipment are one aspect that affects the quality of food. In food production, the pollution of production environment and production conditions generally includes microorganisms, dust, particles, corrosion, errors and cross-contamination. The food processing machinery has two meanings for the prevention and control of pollution in production. The first processing machinery itself does not pollute the food and does not pollute the environment; the second should have effective means of controlling pollution. To this end, GMP has made a number of guiding regulations for processing machinery directly involved in food production. The basic point is to ensure the quality of food, prevent various pollutions that may be caused to food during the production process, and may affect the environment and human health. Hazard and other factors. Therefore, the design of food processing machinery should comply with the requirements of GMP, reduce pollution factors, and have good prevention and control of pollution. Although the country has not implemented mandatory GMP certification requirements for food enterprises, food machinery manufacturing enterprises should be equipment for food enterprises to prevent or control or prevent pollution. Shanghai Kangjiu Environmental Protection Technology Co., Ltd. used this concept for disinfection equipment as early as 2008. Design and manufacture.

3. The design of food processing machinery meets the requirements of GMP

Food processing equipment should be studied under the specific conditions of GMP, as long as the product design, manufacturing, technology, performance and other aspects of food production equipment should be based on the general rules of equipment GMP design, to promote the establishment and improvement of GMP standards for food equipment, The details are as follows:

(1) The design of the equipment should meet the requirements of food production and process, safe, stable, reliable, easy to clean, disinfect or sterilize, easy to produce and maintain, and prevent errors and cross-contamination;

(2), the material selection of the equipment should be strictly controlled. Parts that are in direct contact with food semi-finished products or finished products shall be made of materials that are non-toxic, non-corrosive, do not chemically react with food, do not release particles or adsorb food;

(3) The inner surface of the equipment and the surface of the working parts that are in direct contact with the food, as far as possible, do not design the platform, the groove, and the exposed bolt connection. The surface should be smooth, smooth, no dead angle, easy to clean and disinfect;

(4) The equipment should not cause pollution to the environment outside the installation. In view of the different pollution caused by each type of equipment, relevant measures such as dust prevention, leakage prevention, heat insulation and noise prevention should be adopted.

(5) Equipment used in flammable and explosive environments shall be equipped with explosion-proof electrical appliances and equipped with static elimination and safety devices;

(6) The filling or dispensing equipment for high-protein beverages should be operated in the corresponding clean room, and 1000-level laminar flow clean air and positive pressure protection should be used locally;

(7) The design of beverage, purified water and purified compressed air pipelines should avoid dead angles and blind tubes. Materials should be non-toxic and corrosion resistant. The inner surface should be electro-polished and easy to clean;

(8) When driving a small amount of foreign matter generated by friction or inevitably using a lubricant, the components shall be sealed and isolated from the working chamber, and the lubricant used shall not cause pollution to food, packaging containers, etc.;

(9) The cleaning of aseptic equipment, especially the parts and parts that are in direct contact with food, shall be marked with the date of sterilization and the aseptic effect verification if necessary. Equipment cleaning is best equipped with CIP and SIP systems;

(10) Equipment design should meet the requirements of standardization, generalization, serialization and mechatronics. The continuous sealing of the production process and automatic detection are the guarantee for the full implementation of equipment GMP.

4. Means of food processing equipment for prevention and control of pollution in production

The complexity of food processing technology determines the diversity of equipment functions, and the advantages and disadvantages of food equipment are reflected in whether it can meet the requirements of use, compliance with GMP and prevention and control of environmental pollution. In food production, processing equipment is the key means to ensure the quality of food. GMP requirements for equipment are mainly aimed at reducing food pollution in the production process, to achieve the purpose of ensuring food quality requirements, food equipment can be in function, appearance structure, material selection In the area of ​​equipment verification, the pollution is prevented and controlled.

4.1, functional aspects

4.1.1, purification function

Hygienic cleansing is one of the main points of GMP. In order to achieve this standard, it is necessary to design a purification function in the food processing. In the principle that the cleanliness of the room where the food is exposed does not meet the requirements or the possibility of man-machine pollution, the purification function should be designed. It can not afford the construction cost or operating cost of the clean room. It can directly purchase the “food dynamic disinfection machine”, which is a relatively economical way of air disinfection and purification. This form of functionality is not the same for different equipment requirements. The approximate is as follows:

(1) Equipment that uses gas in the process, especially gas and food or equipment that is in direct contact with food packaging materials, the gas needs to be sterilized by terminal filtration, such as compressed air of a blister packaging machine;

(2), washing bottles or other food packaging equipment, should consider the cleanliness of process water, generally use disinfected tap water or purified water, such as bottle washing machine, rubber plug cleaning equipment;

(3) Equipment for generating dust during production shall be provided with a dust remover or a dust-collecting mechanism, such as a pulverizer, a granulator, a tablet press, etc.;

(4) In the clean room or in the controlled place where the food dynamic disinfection machine is installed, the air conditioner or the ventilation system can be used to purify and maintain the relative pressure difference between the functions, thereby preventing dust from spreading and preventing cross-contamination.

4.1.2 Isolation function

According to QS requirements, food production processes should try to avoid contamination by microorganisms or other pollutants. Isolation is a good method. Due to the complicated food production process and environment, there are many variable influencing factors in the process of batching, manufacturing, cooling, filling and packaging. Therefore, the design of food processing equipment needs to reflect the sealing of the production process and implement isolation. technology.

The isolation technology of the food industry involves beverages, baking, snack foods and other industries that have strict requirements on the shelf life. Therefore, in the production, such as the beverage processing industry, in order to avoid pollution, it is necessary to design and establish an isolation zone around the processing equipment of the production process. Personnel isolation outside the filling area, thorough isolation technology and automatic control system to minimize the impact of the operator on the environment, but also greatly reduce the risk of microbial contamination of products in the aseptic production environment.

4.1.3, in-place cleaning and sterilization function

4.1.3.1, in-place cleaning (CIP)

In food production, the cleaning and sterilization of equipment is the main means of repelling microbial contamination. CIP is a complete technical system that includes equipment, piping, operating procedures, cleaning agent formulations, automatic control and monitoring requirements. It can clean the dirt by using the circulating flow of the controlled cleaning liquid without disassembling or moving the equipment and piping as much as possible. GMP clearly stipulates that food preparation equipment should be easy to clean. Especially when replacing products, all equipment, pipes and containers must be thoroughly cleaned and sterilized according to regulations to eliminate active ingredients and their derivatives, auxiliary materials, detergents, lubricants, Cross-contamination of environmental pollutants, elimination of foreign matter in the washing water and foreign matter and insoluble particles released during the operation of the equipment, reducing or eliminating the contamination of food by microorganisms and pyrogens.

4.1.3.2, in-situ sterilization (SIP)

SIP is another important aspect of food processing machinery GMP compliance. The system that can adopt SIP is mainly a pipeline conveying line of a food production process, a preparation tank, a filtration system, a filling system, a water treatment system, and the like. SIP requires few disassembly operations and is easy to automate, thereby reducing pollution and other adverse effects caused by personnel.

Other sterilization methods are also worthy of attention. Such as: (1) using the plasma diffuser disinfector equipped with air-conditioning system to sterilize the air in the clean area, can kill a variety of pathogenic microorganisms, has a wide spread, no dead ends, no toxic residues, no two Secondary pollution, with good environmental protection; (2) sterilization of NCL-Q8 automatic hand sterilizer for hands of employees, due to incomplete disinfection of hands before going to work or repeated disinfection during work, except for secondary contaminated food And will pollute the food processing machinery twice, and finally superimpose the cross-contaminated food, resulting in unqualified food; (3) the purified water outlet should be equipped with a sterilizing device to ensure the quality of the purified water outlet; (4) the buffer room installed food dynamic disinfection machine To prevent secondary pollution of bacteria, materials, packaging materials, etc. entering the clean area by bacteria in the air.

4.1.4. Online monitoring and control functions

The online monitoring and control function mainly refers to the equipment having the analysis and processing system, which can automatically complete several steps or processes, which is also the premise of connection, linkage operation and control. GMP requires that the production of food should be continuous, and the process transmission time is the shortest, which can reduce the contact time between people and food, shorten the exposure time of food, which should be an important guiding ideology in equipment design and equipment transformation. The production practice proves that the joint engine group or the production line can organically connect the front and rear process equipment into a pipeline, effectively overcoming the cross-contamination caused by multiple reordering.

4.1.5, security protection function

In order to ensure food quality and protect personal safety, the following points can be considered:

(1) Equipment used in flammable and explosive environments shall be equipped with explosion-proof electrical appliances and equipped with safety alarm devices and safety devices. Such as a flammable gas alarm;

(2), some also need to consider protection under extreme conditions, such as "emergency braking" of high-speed equipment, high-voltage equipment "safety valve", etc.;

(3) Protection functions in liquid processing equipment, such as no bottle stop irrigation, automatic waste, jam stop, foreign object removal, etc., using instruments, instruments, computer technology to realize early warning, display, processing, etc. in equipment operation instead of manual And relying on experience, can reduce waste, improve the automatic operation and automatic protection of the equipment.

4.2 Appearance structure

The use of food equipment involves varieties, batches, and frequent. In order to avoid the cross-contamination of materials and the reaction of components, it is essential to remove the dust and cleaning the inside and outside of the equipment, and the requirements are extremely strict.

GMP requires that the shape of the equipment be clean and tidy for easy thorough cleaning.

(1) Emphasis on the simplification of the overall structure and shape, which is to the whole device and the parts that must be exposed (including some visually visible parts). The simplification of the shape under the GMP point of view can make the irregularities, grooves and tables in the conventional design of the equipment flat and simple, and can minimize dust, dirt and easy cleaning;

(2) For institutions that are not directly related to production operations, the built-in and built-in types should be designed as much as possible. Parts such as transmissions are designed to be built-in;

(3) Components that are in contact with food should have a surface with a low roughness value that does not adhere to the material. Polishing is an effective process. The polished objects are mainly stainless steel plates, castings, weldments, etc., and the polished outer contours should be simple and polished in place;

(4), the covered structure is the most common and convenient means in food equipment. The complex body, body, pipeline, and device are wrapped and sealed with a plate for a simple purpose;

(5) Lubrication is necessary for mechanical movement. A considerable part of the food-making equipment belongs to the movement of the countertop. The moving shafts are concentrated and complex in structure, and are all related to food production, and the equipment also has specific requirements for cleaning. In no case should the lubricant or cleaning agent come into contact with the food, including the possibility of falling in, infiltrating, etc. There are two main solutions: one is to block the food; the other is to block the lubrication part to ensure that the oil and washing water in the lubrication and cleaning are not in contact with the food materials, intermediates and food ingredients.

4.3, material aspects

GMP stipulates that the materials of the manufacturing equipment cannot affect the nature, purity and quality of the food, and the materials used must be safe, discernible and intensive. Therefore, when selecting materials, it should be considered that the equipment is in contact with food and other media, or does not react under corrosive and odorous environment, does not release particles, is not easy to suck or absorb moisture, etc., and reduces the phenomenon of running, running, leaking, dripping, etc. in production. To reduce the occurrence of safety accidents such as fires and explosions and to reduce environmental and food pollution. Both metallic and non-metallic materials should have these properties.

4.3.1, metal materials

Any equipment that is in contact with food or corrosive media and works in a humid environment should be made of austenitic stainless steel with low carbon content, titanium and titanium composite materials, and coated with iron, corrosion-resistant, heat-resistant and wear-resistant. Materials such as coatings should be handled with care. Other metal materials may be used in the above parts. In principle, parts made of these materials shall be surface treated. Second, it is necessary to pay attention to the consistency of the materials used in the same part (component). Stainless steel parts should not be used with ordinary bolts.

4.3.2, non-metallic materials

Non-metallic materials are commonly used in food equipment. The principle of selecting such materials is non-toxic and non-polluting, that is, it should not be loose or easy to slag or lint. Special-purpose materials should also be considered in combination with the heat-resistance, oil-resistance, non-adsorption, and non-hygroscopic properties of the materials used. Sealing fillers and filter materials should be required to pay attention to hygienic performance.

4.3.3 Harm of material corrosion

To give a simple example, the tank used to package canned food is rusted, the oxidation of metal and air in the proper environment, the metal forms oxides by oxidation, and loses its original characteristics. The food is contaminated, and the corrosion can be roughly classified into dry etching without moisture and moisture etching with moisture. Most of the dry etching is chemical corrosion of metal oxidation, vulcanization and nitridation at high temperatures; and wet etching is a chemical reaction of metal at room temperature with water or other electrolyte due to electron transfer, which can be regarded as an electric Chemical reaction, which is the corrosion process of most metals.

Not only metal materials can be corroded by environmental influences, but non-metallic materials such as plastics and ceramics can also be deteriorated by environmental factors. There may be no appearance symbol and weight change like metal corrosion, but only changes in properties. People will be vigilant against severe corrosion, but mild corrosion can cause serious problems in some cases and cannot be ignored.

4.4, device verification

GMP always regards food production verification as an important content. Regardless of the verification, the equipment is the main inspection hardware of the verification process without exception. As far as production equipment is concerned, verification refers to a series of activities such as the reliability of the operation of the process equipment, the stability of the main operating parameters and the reproducibility of the operation results through the method of linkage test, so the actual meaning is the simulation production. GMP implements comprehensive control over various factors affecting the quality of food production. The core is to ensure that the whole process of food production is under quality control and the probability of food production quality accidents is minimized.

5 Conclusion

As the engineering and technical personnel and production management personnel of food processing enterprises, they must understand the food manufacturing process and the production management methods that meet the GMP requirements, and the production of qualified foods cannot be separated from the processing equipment that meets GMP requirements. Only by fully understanding and mastering the basic requirements and management of GMP for food processing equipment, can we select the equipment for selection, operation, maintenance and maintenance, and only be good at discovering its influence in the production process from the key link of equipment. Product quality factors can improve equipment management and prevent pollution.

It can be seen that the significance of food processing machinery in the prevention and control of pollution in production includes: (1) the basis for ensuring product quality; (2) the sign that the equipment is functionally perfect; and (3) the requirements of GMP for food processing equipment; 4) Provide guarantee for GMP verification and acceptance of national GMP certification; (5) It is the basis for equipment selection and management; (6) It is the guarantee for smooth production; (7) It is the development direction of equipment transformation and renewal.

Shanghai Kangjiu Environmental Protection Technology Co., Ltd. is a professional manufacturer of food dynamic disinfection equipment. It is the only supplier in the industry to provide a full range of system-wide air disinfection solutions, and the only company that provides tailor-made sterilization products for customers. Over the past few years, it has successfully solved the problem of secondary pollution of air bacteria, secondary cross infection of hand bacteria and purification of air-conditioning microorganisms for thousands of enterprises. We are willing to explore food safety production technology together with food processing machinery manufacturing enterprises and food production and processing enterprises. To ensure food safety and benefit the country and the people.

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