Disinfection matters for drum cleaning machine
Filling, assembly, packaging, and other operations should be carried out in a way that prevents food contamination:
Quality control operations used in the manufacturing process of drum cleaning machines to determine and control key control points; Thoroughly clean and disinfect all food contact surfaces and food containers; Use safe and reliable food containers and food packaging materials; Provide physical protection against pollution, especially air pollution; Use hygiene procedures.
Food, such as but not limited to dry mixtures, nuts, intermediate moisture foods, and dehydrated foods, which rely on the control of aw to prevent the growth of harmful microorganisms, should be processed and maintained at a safe moisture content through the following methods:
Monitor the taste of food; Control the soluble solid/water ratio in the finished product;
By using moisture-proof barriers or other means to protect the finished product from moisture absorption, the Aw of the food will not increase to an unsafe level;
Food, such as drum cleaning machines but not limited to acidic and acidified food, mainly relies on controlling pH to prevent the growth of harmful microorganisms. It should be monitored and maintained at a pH value of 4.6 or lower through the following methods:
Monitoring the pH of raw materials, food processing, and finished food products;
Control the amount of acid or acidified food added to low acid foods in the drum cleaning machine;
If ice is used and comes into contact with food from a drum cleaner, it must be made of drinking water and in a hygienic state;
Areas and equipment used for processing human food should not be used for processing non-human food grade animal feed or non edible products, unless it is impossible to contaminate human food; A coding system should be used to allow for active batch identification in situations where it is necessary to identify and separate many potentially contaminated foods.
Records should be kept for a period of time beyond the product's lifespan, and should not exceed two years.
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