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Food and Beverage Aseptic Workshop
Food and Beverage Aseptic Workshop
Product details
Food dust-free and sterile packaging refers to the packaging method of sealing products that have been sterilized and obtained a commercial dust-free and sterile state in sterilized containers, pouring them in a dust-free and sterile environment, and keeping the packaging container sealed after filling to prevent re infection, in order to achieve a longer shelf life without preservatives or refrigeration.
There are two types of dust-free and sterile packaging: large packaging and small packaging. The former has a packaging capacity of 5-220L and can reach up to 1000L. It is mainly used by food manufacturers for packaging and sales; The latter has a packaging capacity of 70-1200ml for market sales and direct supply to consumers.
Dust free and sterile packaging includes four elements: dust-free and sterile packaging materials, dust-free and sterile packaging products, dust-free and sterile packaging environment, and complete sealing after packaging 'Dust free and sterile' indicates that the product does not contain any microorganisms that affect product quality, while 'complete sealing' indicates that the product is sealed into a certain volume of packaging through appropriate mechanical means, which can prevent microorganisms, gases, or water vapor from entering the packaging.
The sterilization of food materials is divided into thermal sterilization and cold sterilization. The sterilization of materials for dust-free, dust-free, and sterile packaging of food is mainly through thermal sterilization, which can be divided into two types: ultra-high temperature sterilization and high-temperature short-term sterilization. The cold sterilization methods for materials mainly refer to ultraviolet and microwave sterilization. Ultra high temperature sterilization refers to a process of treating dairy products or other foods under conditions of temperature and time of 135-150 ℃ and 2-8 seconds, respectively. Due to its many advantages, especially its ability to solve the contradiction between killing microorganisms in products and maintaining food quality and nutritional value, it has been widely used in the production of milk, fruit juice and juice drinks, soy milk, tea, wine, mineral water and other products.
Precautions for operating a sterile food purification workshop:
Aseptic purification is based on the experience of GMP in drug production. In order to ensure the quality of food, the air dust particles and bacteria in the production environment of food are filtered and removed to achieve the purpose of purification.
1. Strict aseptic operation in the food sterile room to prevent microbial contamination; Operators entering the sterile room should first turn off the ultraviolet light.
2. The food purification workshop should be equipped with sterile operating rooms and buffer rooms. The cleanliness of the sterile operating rooms should reach level 10000, with indoor temperature maintained at 20-24 ℃ and humidity maintained at 45-60%. The cleanliness of the ultra clean bench should reach level 100.
3. The clean room and sterile room should be kept clean, and it is strictly prohibited to stack debris to prevent contamination. Strictly prevent contamination of all sterilization equipment and culture media, and those who have been contaminated should stop using them.
4. The cleanroom and sterile room should be regularly sterilized and cleaned with appropriate disinfectant to ensure that the cleanliness of the sterile room meets the requirements.
5. All instruments, tools, petri dishes, and other items that need to be brought into the sterile room of the clean room should be tightly wrapped and sterilized using appropriate methods.
6. Before entering the sterile room of the clean room, staff must wash their hands with soap or disinfectant for disinfection, and then change into specialized work clothes, shoes, hats, masks, and gloves in the buffer room (or wipe their hands again with 70% ethanol) before entering the sterile room of the clean room for operation.
There are two types of dust-free and sterile packaging: large packaging and small packaging. The former has a packaging capacity of 5-220L and can reach up to 1000L. It is mainly used by food manufacturers for packaging and sales; The latter has a packaging capacity of 70-1200ml for market sales and direct supply to consumers.
Dust free and sterile packaging includes four elements: dust-free and sterile packaging materials, dust-free and sterile packaging products, dust-free and sterile packaging environment, and complete sealing after packaging 'Dust free and sterile' indicates that the product does not contain any microorganisms that affect product quality, while 'complete sealing' indicates that the product is sealed into a certain volume of packaging through appropriate mechanical means, which can prevent microorganisms, gases, or water vapor from entering the packaging.
The sterilization of food materials is divided into thermal sterilization and cold sterilization. The sterilization of materials for dust-free, dust-free, and sterile packaging of food is mainly through thermal sterilization, which can be divided into two types: ultra-high temperature sterilization and high-temperature short-term sterilization. The cold sterilization methods for materials mainly refer to ultraviolet and microwave sterilization. Ultra high temperature sterilization refers to a process of treating dairy products or other foods under conditions of temperature and time of 135-150 ℃ and 2-8 seconds, respectively. Due to its many advantages, especially its ability to solve the contradiction between killing microorganisms in products and maintaining food quality and nutritional value, it has been widely used in the production of milk, fruit juice and juice drinks, soy milk, tea, wine, mineral water and other products.
Precautions for operating a sterile food purification workshop:
Aseptic purification is based on the experience of GMP in drug production. In order to ensure the quality of food, the air dust particles and bacteria in the production environment of food are filtered and removed to achieve the purpose of purification.
1. Strict aseptic operation in the food sterile room to prevent microbial contamination; Operators entering the sterile room should first turn off the ultraviolet light.
2. The food purification workshop should be equipped with sterile operating rooms and buffer rooms. The cleanliness of the sterile operating rooms should reach level 10000, with indoor temperature maintained at 20-24 ℃ and humidity maintained at 45-60%. The cleanliness of the ultra clean bench should reach level 100.
3. The clean room and sterile room should be kept clean, and it is strictly prohibited to stack debris to prevent contamination. Strictly prevent contamination of all sterilization equipment and culture media, and those who have been contaminated should stop using them.
4. The cleanroom and sterile room should be regularly sterilized and cleaned with appropriate disinfectant to ensure that the cleanliness of the sterile room meets the requirements.
5. All instruments, tools, petri dishes, and other items that need to be brought into the sterile room of the clean room should be tightly wrapped and sterilized using appropriate methods.
6. Before entering the sterile room of the clean room, staff must wash their hands with soap or disinfectant for disinfection, and then change into specialized work clothes, shoes, hats, masks, and gloves in the buffer room (or wipe their hands again with 70% ethanol) before entering the sterile room of the clean room for operation.
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