As the world's attention to food safety issues continues to increase, food safety problems caused by bacteria in the hands of food workers are also receiving increasing attention from countries around the world, and are also being used as technical trade measures by some developed countries. The threshold for imported food, as required by US law, all food exporting countries must implement the “HACCP†(Hazard Analysis and Critical Control Point) program, otherwise they will not enter the US market. Therefore, the procedures for “automatic hand washing and automatic disinfection†are clearly defined in the “sanitation registration and registration†system that must be implemented by exporting food enterprises. China is a major food processing and exporting country. Learning and discussing foreign hand disinfection technology and management practices is of great significance to promoting the improvement of food safety quality in China.
According to the data provided by the laboratory of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., which specializes in the research and development of food sterilization technology and equipment manufacturing: the human palm temperature is about 35 ° C, and the pH is about 5.5-7.3 (in the sweat gland, the sweat is more than one. There will be a tendency to be alkaline, the maximum pH will change to 8), the male skin is more acidic; the suitable temperature of bacteria is 16-43 ° C, the most suitable pH range is 6.5-7.5, and the metabolic rate is higher under high humidity. fast. It can be seen from the comparison that the palm is warm and moist, and the pH is suitable, which is a warm home for microorganisms. Tests have shown that the number of microorganisms per square centimeter can be up to 10 million, and it is always agglomerated, commonly known as "mildew bacteria", which has great potential for food safety.
In foreign countries, the specialization of hand disinfection technology and equipment is more than a lot of impurities; while in China, hand disinfection is a simple and negligible link, which is basically ignored. It is hoped that through the comparison of domestic and foreign practices, domestic food practitioners will be able to improve their safety production knowledge. In fact, the method of hand disinfection in foreign countries is very simple and refined. It can be summarized into three points by comparison with domestic:
First, a reasonable and effective hand disinfection process
Hand disinfection in foreign countries with 75% alcohol as the medium, the basic process is: "Induction soap machine washing hands - faucet washing - induction drying - inductive hand disinfection", enterprises that need hand and food contact, hand disinfection equipment is basically installed in The workshop is not next to the sink. The advantage is that it completely kills the bacteria in the hands and avoids secondary pollution: 1. After disinfecting the hands, avoiding the disinfection solution being affected by the dilution of the water droplets on the hands, the hand disinfection is relatively thorough; 2. After the hands are disinfected, they directly enter the workshop and carry them on the hands. After the disinfectant reaches the workshop, it just volatilizes the hand dryness, which just inhibits the secondary pollution of the bacteria entering the workshop; 3. This process is to reduce the flow of the production workshop staff, re-sterilize the hand for 30-60 minutes and return to the post again. The theoretical support provided by the disinfection.
Second, advanced automatic hand disinfection equipment
Hand disinfection is the final process and the most central step. The quality and technology of automatic sensor disinfection equipment is extremely important. The automatic sensor hand sterilizer selected by foreign food enterprises basically has: 1. seat-and-suspension design with disinfectant recovery function; 2. detachable three-stage bullet nozzle, good anti-blocking spray effect; 3. equipment shell Made of stainless steel to prevent the disinfectant from corroding the machine; 4. It is required to use a pressure Pump with excellent quality, which has the strength of injection into the palm of the hand and the wrinkle of the hand, and can be continuously sprayed 100,000 times for high strength test at intervals of 3 seconds.
Third, rigorous hand hygiene management system
The hardware and software management of hand hygiene in foreign countries is in place. The management personnel have rich knowledge of hygiene and strong morality. They can participate in regular training and have a complete hand hygiene management system. And this piece is doing very well, in addition to their good quality education factors, the details are also perfect: 1, everyone is familiar with the hand disinfection is not complete or not repeated disinfection during work, in addition to secondary pollution In addition to food, there will be secondary pollution containers, secondary pollution tools, secondary pollution work surfaces, etc., and finally superimposed cross-contaminated foods, resulting in food hygiene failure; 2, the text is informed to the staff to calculate the time after the first sterilization, each later 30 to 60 minutes after the opponent's re-disinfection, blocking the growth and reproduction of the bacteria in the hands; 3, in the areas of dressing, washing hands, workshops and toilets, you can easily see the hands-on disinfection of the hand-painted, and subconsciously meticulous staff behavior; 4, the warehouse The opponent sterilizer stocks 1-3 units to avoid replacement when the equipment is damaged.
It is reported that Shanghai Kangjiu Environmental Protection Technology Co., Ltd. successfully developed the NCL-Q8 automatic sensor hand sterilizer research, ending the embarrassing situation of no high-end automatic sensor hand sterilizer in the domestic market, killing the pathogenic microorganisms in hand, and blocking the secondary cross infection of bacteria. It has an epoch-making significance for creating a safe food production environment.
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