Health protection Hotel cold dish measures to reduce bacterial contamination - bacteria, food safety

Health protection Hotel cold dish measures to reduce bacterial contamination - bacteria

, food safety

Summer and autumn prone to food poisoning incidents, this cold dish such as batch processing Lucai Food Restaurants and hotels, it is a great challenge. This problem, what remedy respond?

Specializes in food sterilization technology R & D and equipment manufacturing of the long Haikang Environmental protection Technology Co., Ltd. General Manager Mr. Zhou Lifa that reduce the number of bacterial contamination, to improve the cold dish of production premises of the health conditions, with reasonable sterilization technology and equipment, can effectively protect the health cold dish of food quality, prevention of food poisoning incidents, to promote green and healthy consumption.

Bacterial food poisoning, including poisoning and chemical poisoning, high season, especially in the majority of bacterial poisoning. Summer and autumn, the hotel's cold dish easy to trigger the production of bacterial food poisoning, the fundamental reason is that the production and management process, a lot of pollution and reproduction of bacteria.

Cold dishes in the production, storage, delivery process, vulnerable to bacteria and other microorganisms. Hotels and more from the meat and poultry food, cold dish composed of vegetables, its protein, high content of water and other nutrients, such as temperature appropriate (especially in hot season), bacteria will multiply. If the large population of spoilage will occur leading to deterioration of the sensory cold dish; if the large population of bacteria will cause food poisoning.

Hot season, bacteria fast, high moisture content of cooked Meat Such as salted duck, chicken, etc. Every 20 minutes, bacteria will breed a generation. Centre for Disease Control and Prevention in Nanjing, director of food safety technician on Sino researchers have done experiments, salted duck just leaves the pot when cooking 10 the number of bacteria / g, the leaves the pot of duck on a special cooling room had been disinfected , the natural cooling (at about room temperature to 28 ) 5 hours later, the bacteria will rise to 1 million / gram. It is also easy to spoilage of food in summer and autumn the important reasons. General description

week, summer and autumn of food poisoning caused major reasons these points: 1. Cold dish among College Students Donate Sperm processing, the high number of airborne bacteria. 2. Cross-contamination from raw and cooked food contaminated by raw materials. 3. Aquatic Products Meat Food materials In the transport and storage process by bacterial contamination. 4. Cold dish storage too long. If hotel guests ordering more, then a few hours in advance of some time consuming processing of a good meal, and other guests to the food. In this way, rich in protein and water dishes in several hours under high temperature storage, it is easy to be deteriorated. 5. Some frozen food raw materials, according to conventional methods of thawing, heat cooking, you can not fully heating the raw material inside, and they fail to kill bacteria inside. 6. Prolonged storage of food in the skillet and, no sufficient heat, the core temperature does not reach 70 degrees Celsius. 7. Cold dish of production and delivery of health personnel carrier, resulting in contaminated cold dish. 8. In order to pursue Marketing Number, a number of restaurants in the area of small workshop production of cold dishes overload, resulting in the production processing facilities can not meet the needs of cross-contamination of raw and cooked, raw materials can not be adequately heated and other problems.

On Haikang long week, general manager of environmental technology legislation that, in the hot season, for the prevention of the occurrence of bacterial food poisoning, can take the following measures: 1. In the cold dish of raw materials procurement, transportation, storage, processing , should reduce the pollution factor, as far as possible from the bacterial contamination of raw materials. Cold dishes for a processed, should avoid contamination. 2. On the cold dishes processing personnel should be prepared to disinfection, such as the mouth of the operating workers, hands, feet, head, shoes, clothes, hats, etc., should be good health. 3. Do flies and mosquito control measures. 4. Fully heated, the raw material and frying food core temperature reaches 70 degrees Celsius. 5. Try to shorten the storage time. Good to be consumed cold dish processing time, preferably not more than 2 hours. 6. On the air in contact with food, containers, facilities, etc., should be disinfected. 7. Control the processing capacity of cold dishes. Processing equipment such as the amount of excess capacity, is easy lead poisoning.

Worth mentioning is that the air inside the processing plant to improve health quality, can improve health quality cold dish to prevent food poisoning.

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