Five aspects interlocking The Food Safety Law stipulates that food production enterprises are the first responsible persons for food quality and safety. For enterprises, various measures must be taken to ensure food quality and safety. The protection of food quality and safety by enterprises depends to a large extent on whether their inspection work is solid and effective. The test done by the enterprise is a kind of “self-monitoringâ€, so how can we continuously improve the testing ability of the enterprise itself? The author combines some of his work experience and suggests that companies can consider five aspects: “people, machine, material, law, and ringâ€.
Person, that is, all personnel involved in the inspection. Including the person in charge of the company, the person in charge of quality, the quality management personnel related to the inspection, and the laboratory technicians responsible for food inspection (hereinafter referred to as employees). The key to improving the ability of enterprise inspection is people.
First of all, we should establish and strengthen the overall awareness and responsibility of employees, and lay a solid foundation for ensuring food quality from the source. Second, we must strengthen the skills learning and training of employees. Once again, strict incentives and punishments should be taken. The basis and criteria for rewards and punishments should be clarified, and the methods for rewards and punishments should be refined and quantified, and implemented in place.
Machine, that is, equipment related to inspection. Enterprises must purchase the necessary inspection equipment required by the rules according to the actual conditions of food production. Enterprises can provide their own equipment for inspection and process inspection equipment not specified in the examination rules. The measuring instruments required for enterprise inspection shall be qualified or calibrated according to law and within the effective use period, otherwise the inspection results will be inaccurate due to inaccurate measurement.
Materials, that is, supporting inspection supplies, consumables, and "raw materials" for inspection. Supporting inspection supplies such as sputum, tongs, etc. used for the inspection of moisture, desiccator, weighing ware, etc. Enterprises should also be equipped with consumables required by inspection standards: such as the use of phenolphthalein as an indicator for the acid value of edible vegetable oils, and the medium to be used for microbiological testing. The range of raw materials for inspection is wide. From the raw and auxiliary materials and packaging materials to be inspected at the time of purchase, to the semi-finished products for process inspection, and to the finished products for inspection at the factory, this category belongs to the category and should be drawn according to the corresponding sampling standards or enterprise sampling regulations. .
Law, that is, method and rule, refers to the rules and regulations that need to be followed in the inspection process. It includes: product quality inspection system or regulations, inspection equipment management system, effective relevant standards, and various inspection items (equipment) operation procedures. With the guarantee of rules and regulations, enterprises have an important basis in the inspection work, which can enable enterprises to achieve standardized management operations.
Ring, that is, test environment requirements. The inspection environment is focused on the laboratory. The laboratory should be arranged reasonably, such as the high temperature zone and the low temperature zone; the balance preferably has an independent balance room, at least should be placed on a separate flat fixed countertop, and should be shockproof, moisture proof, dark and heat resistant; There should be a buffer room, the area should be no less than 5m2, or use a clean bench, the UV light switch should be set outdoors.