1. The unit of disinfection water concentration is PPM, which means one part per million or 1/1000000.
2. In the disinfection process of entering the workshop, the concentration of hand-washing disinfection
3. water is 50-100ppm, and the disinfection time is not less than 30 seconds.
Employee cleaning and disinfection procedures: rinse with water → clean with detergent → brush nails with nail brush → rinsing with water → disinfection with disinfectant → rinsing with water → drying → foot disinfection → entering the workshop.
4. The upper limit of the speed of the clipper machine with a service life of 5-10 years is reduced by 5%, for more than 10 years it’s reduced by 10%.
5. The vacuuming effect of the stretch film packaging machine is subject to the actual ice pack test, and the diameter of the bubbles in the ice pack test does not exceed 4mm.
6. When the meat material is stirred, the stirring amount shall not exceed 75% of the maximum capacity of the mixing pot and not exceed 5cm of the paddle.
7. When chopping, the high-speed chopping knife speed should reach more than 3900 rpm, or be executed according to the process to ensure the chopping effect. If it fails to meet the requirements, repair it in time, otherwise, it is not allowed to use.
8. The dynamic scale should be calibrated before use, and the dynamic and static error should not exceed 1‰ of the weighing range.
9. The constant temperature test temperature is 38±1℃, and the humidity is 65±5%.
10. Processing method of remanufactured products: If there is a cooking loss in the process of sterilization and cooking, high-speed chopping and mixing shall be carried out according to the proportion of 90kg of remanufactured products and 10kg of ice. If there is no cooking loss, it can be directly chopped at a high speed or twisted through a 3mm orifice plate. Then, it is added together with raw meat or cured meat filling in the process of chopping, emulsifying or secondary stirring, rolling, and kneading according to the proportion of not more than 2%.
11. The prepared cleaning solution must be used up within the same day, and the disinfectant must be used up within 4 hours.
12. For the selection of raw materials, a one-to-one inspection system must be established.
13. The brine prepared in the production of meat products should pass through a ≥6 mesh screen before use.
14. Pigment, nitrous mixed salt ingredient A, potassium sorbate, and other special excipients are dissolved evenly in part of the ice water in the formula and passed through a ≥30 mesh screen. If the brine is diluted, pigments, nitrous mixed salt ingredient A, potassium sorbate, and other auxiliary materials can be prepared into brine and passed through a ≥30 mesh screen.
15. The paste essence is dissolved evenly with part of the ice water in the formula and passed through a ≥6 mesh screen.
16. White granulated sugar, glucose, protein, and other auxiliary materials are passed through ≥8 mesh screen before adding.
17. Before adding salt, starch, and other auxiliary materials, pass through ≥16 mesh screen.
18. The sieved monomer materials and compound ingredients provided by the fragrance accessories factory can no longer be sieved (except for the nitrous mixed salt ingredient A).
19. The weights used in the calibration of the 60kg electronic scale are 10kg, 20kg, and 40kg.
20. To control broken bag products, 2 full-time personnel are required on each drying belt to pick out broken bags and unqualified products such as buckles, and part-time jobs or vacancies are not allowed. The packaging process personnel must operate in strict accordance with the standard requirements, and are not allowed to fail to check, not carefully check, or catch a lot.
21. In order to prevent product contamination, it is necessary to strengthen the inspection and cleaning of the drying belt: At least once a day, thoroughly clean the meat, oil, etc. in the drying mesh belt, and thoroughly clean and disinfect the drying mesh belt at least once every 10 days.
22. All remanufactured products that are inspected and unusable are sent to feed, industrial refining or destroyed.
23. Dispose of the wrongly prepared brine. The brine with precipitation and agglomeration should be treated by rework and stirring, and the brine whose temperature cannot meet the requirements should be treated according to cooling.
24. In order to control the scratch and puncture of the product, the group company has carried out a transformation on the drying belt, requiring the drop between the upper and lower layers to be less than or equal to 30cm.
25. In order to ensure the drying and cooking effect in the smoking process, the drying and heating time should not exceed 10 minutes, and the cooking heating time should not exceed 5 minutes.
26. In the normal temperature sample retention test, the products sterilized by the horizontal sterilizer and the square pot must be sampled 2 pieces, and the products sterilized by the secondary sterilizer shall be sampled 2 pieces (bags) of different varieties every 2 hours.
27. The room temperature sample test is divided into varieties and dates and placed in the normal temperature environment, observed every 10 days, and the storage time is until the shelf life.
28. Inventory materials should be classified, stored by region, variety, and specification, and should be clearly marked. It is strictly forbidden to have unclear marks, wrong hair, mixed hair, and mixed-use.
29. The daily receipt of each warehouse must be stored according to the planned variety and quantity, and shall not receive unplanned or exceed the planned receipt.
30. After the purchased materials are put into the warehouse, the warehouse should make a storage record, and record the storage type, quantity, production date, storage date, and recipient of various materials in detail.
31. The main factors affecting the growth of microorganisms: are moisture, osmotic pressure, temperature, and pH value.
32. Check the tightness of all exterior walls and interfaces once a week to ensure that doors, windows, openings, exterior walls, roofs, sewers, air duct openings, ceiling gaps, and exhaust ducts are in good condition.
33. Exotic organisms can survive above 10°C, and 25-35°C is the best breeding temperature. The ambient temperature of each process is strictly implemented in accordance with the process requirements, and the control of areas with high ambient temperature should be strengthened.
34. Each project company cleans and disinfects the company’s sanitary corners once per shift. Sprinkle alkaline surface once a week in hidden corners and places that are not easy to clean.
35. One-time packaged products are 50g-100g, the state allows a shortage of 4.5g, and the internal control allows a shortage of 3g.
36. The weight of the meat filling and additives in the chopping pot should not exceed 85% of the maximum capacity of the pot, so as to avoid the meat filling overflowing or blocking the vacuum pump when vacuuming.
37. The addition time of each step of the chopping pot and stirring pot is controlled within 5 minutes, and the tumbling pot is controlled within 30 minutes. The feeding time is not included in the chopping, stirring, and tumbling.
38. The ambient temperature of the raw material dressing room is less than or equal to 15°C. The ambient temperature in the temporary storage room of raw materials is 0-4 °C.
39. The ambient temperature in the thawing room of raw materials is ≤18℃. The ambient temperature of the meat filling processing room is less than or equal to 15℃.
40. The ambient temperature between high-temperature ligation machines is less than or equal to 18°C; the ambient temperature between low-temperature enema rooms is less than or equal to 15°C.
41. The ambient temperature of the temporary storage room for high-temperature casings is 25-32°C. the ambient temperature of the low-temperature drying room is ≤15°C.
42. The ambient temperature of the high-temperature pickling warehouse is 2-7℃. the ambient temperature of the low-temperature quick-freezing warehouse is -18±1℃.
43. The ambient temperature of the high-temperature finished product warehouse is less than or equal to 25℃. The ambient temperature of the low-temperature finished product warehouse is 0-4 °C.
