Raw material control: In the production process, the quality and safety of raw materials should be ensured first. Strictly screen and evaluate suppliers to ensure that the raw materials they provide meet HACCP standards. Strictly inspect raw materials, including chemical composition analysis, microbial detection, etc., to ensure that there are no harmful substances.
Production environment control: The environment control of the production workshop is also very important. The workshop should be kept clean and disinfected regularly to prevent cross-contamination. Production equipment should be maintained and cleaned regularly to ensure that it is in good condition.
Setting and monitoring of key control points (CCP): During the production of lunch boxes, it is necessary to set key control points and carry out strict monitoring of these points. For example, monitor and record production temperature, time, pressure, etc. in real time to ensure that the production process meets HACCP standards.
Finished product inspection: Before the finished product leaves the factory, conduct a comprehensive inspection, including appearance inspection, size measurement, performance test, etc., to ensure that the product meets the HACCP standard.
Record and document management: Establish a detailed record and document management system to record every link in the production process, including raw material inspection, production process monitoring, finished product inspection, etc. These records are not only used for tracing problems, but also for continuous improvement.
Employee training: Conduct HACCP standard training for production personnel to ensure that every employee can understand and implement HACCP standards. Conduct regular training and assessment to ensure that employees are proficient in relevant knowledge and skills.
