About HACCP ！

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic and preventive approach to food safety that focuses on identifying 

and controlling potential hazards throughout the food production process. It is widely implemented in food factories to ensure the safety and quality 

of food products. 

In recent years, with people around the world paying increasing attention to food safety and hygiene, the food industry and its consumers have 

becomethe main driving force for companies to apply for HACCP system certification.

The significant increase in food poisoning incidents worldwide has stimulated the improvement of economic order and food hygiene awareness. In 

the United States, Europe, the United Kingdom, Australia, Canada and other countries, more and more regulations and consumer requirements 

have changed the requirements of the HACCP system. market access requirements.

Some organizations, such as the U.S. National Academy of Sciences, the National Microbiological Food Standards Advisory Committee, and the 

WHO/FAO Nutrition Law Committee, unanimously believe that HACCP is the most effective management system to ensure food safety.

HACCP is a preventive food safety control system used to protect food from biological, chemical and physical hazards. The food processing industry

uses it to analyze each link of food production, identify specific safety hazards, and implement strict monitoring of each key link by taking effective 

preventive control measures, so as to achieve effective control of food safety hazards.

The main hazards faced by the food industry today are microbial contamination, such as Salmonella, E. coli O157: H7. Preservatives, germ bacteria,

Clostridium, meat bacteria, etc.

Microbiological Contamination Control and Prevention

Microbial contamination in food facilities is a significant problem that can be effectively controlled through an integrated approach that addresses 

personnel hygiene, equipment hygiene, and air hygiene. These three areas are interrelated and play a vital role in maintaining food safety.

Personnel Hygiene

Employees are often the primary carriers of microbial contamination. Poor personal hygiene habits, such as inadequate hand hygiene including 

washing and disinfecting or improper use of protective clothing, can lead to the transfer of pathogens to equipment and surfaces.

1. Hand Hygiene

- Hand hygiene before entering the workshop: Hand hygiene is an important aspect of food safety in the factory, especially before entering the food 

processing area, employees must clean and disinfect their hands.

- Hand hygiene during work is also important, especially after using the toilet, hands must be cleaned and disinfected again.

- Correct technique: It is crucial to train employees in effective hand washing techniques, including scrubbing with soap for at least 20 seconds, rinsing

thoroughly, and drying hands (using disposable paper towels or dryers), and finally disinfecting hands.

  

2. Protective Clothing

- Uniforms and Personal Protective Equipment (PPE): Employees should wear clean uniforms, hairnets, gloves, and masks to prevent contamination 

of hair, skin, and clothing. This is especially important in food processing areas where raw materials are handled.

- Regular Change: Uniforms should be changed regularly to prevent the accumulation of contaminants. Employees should also change into work 

clothes upon entering the facility to avoid bringing in external contaminants.

3. Health Monitoring

- Health Screening: Regular employee health screenings can help identify any illnesses that may pose a risk to food safety. Employees with symptoms of

illness, such as gastrointestinal problems, should not work in food handling jobs.

- Reporting Procedures: Establishing clear procedures for employees to report illness or injury can help ensure that potential sources of contamination 

are addressed promptly.

Equipment that is not cleaned and sanitized regularly can harbor microorganisms that can contaminate food and surfaces when employees handle 

them. Regular cleaning and sanitizing of equipment reduces the microbial load and limits the potential for cross-contamination among people handling 

equipment and food.

1. Hygienic Design of Equipment

- Materials: Equipment should be made of non-porous, corrosion-resistant materials that are easy to clean and sanitize, such as stainless steel. These

materials do not harbor bacteria and can withstand frequent cleaning.

- Smooth Surfaces: Designs should have smooth, seamless surfaces and minimize crevices that can trap food particles and microorganisms. This 

reduces the potential for microbial accumulation and makes cleaning more effective.

- Easy Disassembly: Equipment that is easily disassembled allows for thorough cleaning of all components. This is especially important for complex 

machinery that may have hidden areas where contamination could occur.

2. Routine Cleaning and Disinfection Procedures

- Cleaning Schedule: Develop and adhere to a regular cleaning and disinfection schedule for all equipment, including daily, weekly, and monthly tasks. 

Frequent cleaning helps prevent the buildup of microbial contaminants.

- Effective Cleaners: Use appropriate cleaners and disinfectants that are effective against specific types of microorganisms. Ensure that the cleaners 

are compatible with the equipment materials to avoid damage.

- Foam Cleaning and Spray Disinfection: Utilize a OPC foam cleaning system to apply cleaners and disinfectants in a manner that ensures complete 

surface coverage. This approach allows for better penetration and removal of contaminants.

                                                                

3. Staff Training

- Proper Cleaning Techniques: Train staff on the proper cleaning of each piece of equipment, including the use of cleaning tools and cleaning agents. 

This ensures that staff understand how to effectively clean and disinfect equipment.

- Hygiene Habits: Educate staff on the importance of personal hygiene and its impact on equipment cleanliness. Encourage staff to adopt habits such 

as hand washing and wearing gloves when operating equipment.

4. Preventive Maintenance

- Regular Inspections: Perform routine inspections of equipment to identify signs of wear, damage, or microbial contamination. Early detection of 

problems can prevent more serious contamination issues.

- Maintenance Logs: Keep a detailed log of maintenance activities, including cleaning, repairs, and inspections. This documentation helps track 

equipment sanitation and can identify patterns that may indicate ongoing contamination issues.

5. Monitoring and Verification

- Visual Inspections: Perform regular visual inspections to check for cleanliness, signs of microbial growth, or residue left on equipment after cleaning. 

This helps ensure that cleaning protocols are being followed effectively.

- Microbiological Testing: Perform routine microbiological testing on surfaces of critical equipment. This provides data on the effectiveness of cleaning 

practices and helps identify areas that may need additional attention.

1. Ventilation Systems

- Effective Design: Well-designed ventilation systems are essential to maintaining air quality. They should ensure adequate airflow, remove contaminated 

air and replace it with fresh air to reduce the concentration of airborne pathogens.

- Regular Maintenance: Routine maintenance of HVAC systems is essential to prevent the accumulation of dust, mold, and bacteria. This includes 

cleaning filters, ducts, and exhaust fans to ensure they are operating effectively.

- Airflow Control: Implementing directional airflow can help control the flow of air, directing any potential contaminants away from food processing areas 

and into the exhaust system.

2. Air Sterilization System

- Air Sterilizer disinfection machine: Install air sterilizers with ozone and UV functions in key locations (such as air handling units) to ensure that the air in 

processing areas is thoroughly sterilized.

- High-risk areas: Focus on areas with higher microbiological risks, such as raw material receiving areas, ready-to-eat food processing lines, and 

packaging areas, which are more likely to introduce airborne contaminants.

                                                                                        

3. Humidity Control

- Optimal Humidity Level: Maintaining appropriate humidity levels (usually between 30% and 60%) is important for controlling microbial growth. High 

humidity promotes the growth of mold and bacteria, while low humidity can cause dust and particulate matter to accumulate.

- Dehumidification System: In areas where humidity levels are consistently high, dehumidification systems can help reduce moisture in the air and 

minimize the risk of microbial contamination.

Hygiene For Better Life !


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