1. Personnel management
- Personnel entering the cleanroom must undergo strict training and understand the operating specifications and hygiene requirements of the cleanroom.
- Staff should wear clean clothes, hats, masks, gloves, etc. that meet the requirements to avoid bringing external pollutants into the workshop.
- Restrict the flow of personnel and reduce unnecessary personnel entry and exit to reduce the risk of contamination.
2. Environmental sanitation
- The cleanroom should be kept clean and regularly cleaned and disinfected, including the floor, walls, equipment surfaces, etc.
- Use appropriate cleaning tools and detergents to ensure the cleaning effect while avoiding pollution to the environment.
- Pay attention to ventilation in the workshop, maintain air circulation, and maintain appropriate temperature and humidity.
3. Equipment management
- Equipment in the cleanroom should be regularly maintained and maintained to ensure its normal operation and cleanliness.
- Equipment should be cleaned and disinfected before use to avoid cross contamination.
- Monitor the operation of the equipment, discover and solve problems in a timely manner, and ensure the stability of the production process.
4. Material management
- Materials entering the cleanroom should be strictly inspected and cleaned to ensure compliance with hygiene requirements.
- The storage of materials should comply with regulations to avoid contamination and damage.
- Strictly manage the use of materials to prevent waste and misuse.
5. Production process control
- Strictly follow the production process and operating procedures to ensure product quality and safety.
- Control microbial contamination during the production process and take necessary sterilization and disinfection measures.
- Monitor and record key control points in the production process so that problems can be discovered in time and measures can be taken to improve them.
6. Quality management
- Establish a complete quality management system to monitor and evaluate the operation of the cleanroom and product quality.
- Conduct regular testing and inspection to ensure that the cleanliness of the cleanroom and the quality of the products meet relevant standards and requirements.
- Make timely corrections to the problems found and continuously improve the quality management level.
7. Safety management
- The cleanroom should be equipped with necessary safety facilities and equipment, such as fire-fighting equipment, ventilation equipment, etc.
- Staff should be familiar with safety operating procedures to avoid safety accidents.
- Regularly check and rectify safety hazards in the workshop to ensure the safety of the production environment.
In short, the management of the purification workshop of a food factory needs to be comprehensively considered and managed from multiple aspects such as personnel, environment, equipment, materials, production process, quality and safety to ensure the production of safe, hygienic and high-quality food.
Post time: Jul-02-2024