To ensure the safety of food-grade sodium carboxymethyl cellulose (CMC) during production, strict control is required from multiple aspects, covering personnel, equipment, raw materials, processes, environment and other dimensions. The following is a detailed introduction:
1. Personnel management and training: Conduct strict health checks on production personnel to ensure that they have no infectious diseases and health problems that affect food production, establish employee health records and conduct regular reviews. Carry out comprehensive food safety knowledge, production operating procedures, hygiene standards and safety protection knowledge training for production personnel, and they can only go to work after passing the assessment.
2. Production equipment and facilities: Select production equipment that meets food hygiene standards. The material should be non-toxic, corrosion-resistant, non-chemically reactive with the material, and the surface should be smooth and easy to clean. The design and installation of the equipment should be easy to operate, clean, maintain and disinfect, and avoid dead corners and parts that are difficult to clean. Regularly maintain and clean the production equipment, and formulate a detailed equipment maintenance plan, including daily cleaning, regular inspections, deep disinfection, etc., to ensure that the equipment operates normally and is pollution-free.
3. Raw material control: Purchase raw materials that meet food-grade quality standards, conduct strict inspection and testing on each batch of raw materials to ensure that the purity, impurity content and other indicators of the raw materials meet the requirements, and request and retain the qualification certificate of the raw material supplier and the product qualification certificate. Strictly control the storage conditions of raw materials, such as temperature, humidity, ventilation, etc., to prevent the raw materials from deteriorating, being contaminated or chemically reacting. Raw materials that have been stored for a long time should be re-inspected before use.
4. Production process management: Formulate scientific, reasonable, detailed and clear production process operating procedures, strictly control the process parameters of each production link (such as temperature, pressure, reaction time, material ratio, etc.) to ensure the stability of the production process and the consistency of product quality. Focus on monitoring the key control points (CCP) in the production process, set corresponding monitoring indicators and frequencies, and promptly discover and deal with potential safety hazards.
5. Environmental sanitation: The production workshop should maintain good ventilation, lighting, temperature and humidity conditions, clean and disinfect regularly, use disinfectants that meet food hygiene requirements, and ensure that the air in the workshop is fresh and the environment is clean. Regularly clean and disinfect the floor, walls, ceiling, equipment surface, etc. of the production workshop to prevent microbial growth and contamination. At the same time, set up effective insect, rodent and dust prevention facilities to prevent external pollutants from entering the workshop.
6. Quality inspection and monitoring: Establish a complete quality inspection system, equip professional inspection personnel and advanced inspection equipment, and conduct comprehensive quality inspections on all links and finished products in the production process, including physical properties, chemical properties, microbial indicators, etc. Timely analyze and feedback the test results, and take timely measures to rectify problems when they are found. Establish a product traceability system to record all links of the product from raw material procurement, production and processing, sales flow, etc., so that when quality problems occur, the source of the problem can be quickly and accurately traced, the product can be recalled in time and corresponding treatment measures can be taken.
7. Waste treatment: Reasonably treat the waste generated during the production process (such as waste materials, wastewater, waste gas, etc.) to avoid pollution to the environment and impact on food safety. Wastewater should be treated to meet the emission standards before discharge, waste gas should be purified before discharge, and waste materials should be classified, collected and properly handled.
Through the comprehensive implementation of the above measures, the safety of food-grade sodium carboxymethyl cellulose production process can be effectively ensured, and product quality and consumer health can be guaranteed.
