Specific control measures in food safety hazards

(1) Disinfect food raw materials effectively (unless processing can sterilize them).

(2) Slaughterhouse carries out strict inspection and quarantine on raw animals before and after slaughter, and meat products factory controls the source of raw meat to ensure that raw meat is free from diseases and parasites.

(3) Strictly implement GMP, SSOP/OPRP to ensure the health of processing personnel and the disinfection effect of each link in the processing process.

(4) Areas with different cleanliness requirements should be strictly isolated (1) from the control before formulation: raw material description, manufacturer's certificate/guarantee, on-site inspection-confirmation.

(2) Control before use: review the purpose of using chemical reagents, ensure the purity, molecular formula and label of chemical reagents, and control the addition amount of chemical reagents.

(3) Control storage and management conditions: to prevent natural generation of toxins.

(4) Register all chemicals used in processing: record the use situation and summarize the purpose of use. Methods to control physical hazards include listing production raw materials and verifying the seller's certificate and guarantee. Various preventive measures to detect and eliminate some physical hazards are also effective, such as using metal detectors. In order to effectively control physical hazards and remove foreign bodies in food production, we must adhere to prevention first, keep factories and equipment clean, and fully understand some links that may introduce physical hazards, such as transportation, processing, packaging and storage, and handling of packaging materials.