Discussion on health management of the hottest bee

2022-08-22
  • Detail

Discussion on health management of beer packaging workshop

health management is particularly important in beer production. Packaging workshop is the last link of beer production. If the health management is not good at this stage, it will also bring potential harm to beer. The hygiene management of the packaging workshop includes: process hygiene, environmental hygiene and personal hygiene. Now let's talk about the health management of the packaging workshop in combination with the actual situation of our factory. First, process health is the most important item in the health management of the packaging workshop

(I) hygiene of bottle washing process

1 The bottle feeding chain belt should be installed outside the production workshop, and a separate bottle feeding room should be set up to avoid polluting the workshop environment when the conveyor belt is used for dirty old bottles, which is imminent and cruel, and the production of parts with dimensional tolerance requirements

2. Recycle the waste water from the bottle washing machine, and spray wash the dirty old bottles in advance from the bottle loading room to the bottle feeding chain belt of the production workshop, so as to prevent the dust flying after the dirty bottles enter the workshop and pollute the production environment. In addition, the old bottles are sprayed and wetted in advance, which also reduces the difficulty of washing after entering the machine and is convenient for cleaning

3. strictly follow the bottle washing machine process operation procedures to ensure the bottle washing quality

4. Sterile water should be used for the last spray of the bottle washer. In addition, the spray water pressure should be about 0.3MPa to ensure the final washing quality of the bottle. The last spray of the bottle washing machine originally used by our factory is not equipped with a water pump, and the water pressure is low, only about 0.04MPa, which can not guarantee the washing quality. Therefore, a simple technical transformation is carried out, and a pipeline pump is added here, so that the water pressure can reach about 0.3MPa, and the bottle washing effect is significantly improved

5. The washed bottle should be clean and transparent, with no more than 3 drops of residual water in the bottle, and the phenolphthalein test solution should not show red

6. The conveyor belt from the bottle washing machine to the filling machine should be covered with a stainless steel cover protective plate, and both sides should be covered with transparent yarn for sealing, so as to prevent dust, mosquitoes and flies from falling into the bottle. Carefully check the inside of the protection before and after work every day, and wash it with clean water to ensure cleanliness

7. cleaning of bottle washing machine:

① the water tanks of bottle washing machine should be changed on time, and the water tanks should be cleaned to remove sundries

② regularly check the spray condition to see whether the nozzle is blocked. If there is any blockage, it should be dredged in time; Clean and filter in time

③ clean the external and auxiliary facilities of the bottle washer

(II) the filling process is hygienic

1. After filling, it should be capped in time; Due to long downtime, the wine without capping should be poured out and recycled in time; For the wine with insufficient filling, it is not allowed to fill it up and then cover it

2. During the production interval, the liquor in the liquor valve, air return pipe and other parts should be washed frequently, and the broken glass and dirt on the bottle inlet table and rotary table should be removed in time

3. regularly clean the capping head; The bottle cap should be stored in a dry and ventilated place

4. Regularly clean the filter and the fiber filter behind the discharge valve

5. After daily production, clean the external and auxiliary facilities of the filling machine

6. Process hygiene work of wine conveying pipeline and filling machine:

① during normal production, wash the wine conveying pipeline and the wine tank of the filling machine with clean water for 20 minutes before and after production every day

② during normal production, dismantle the filter every 1 ~ 2 days, clean the silk filter cloth, and replace the clean filter cloth

③ use CIP degree to regularly clean the wine conveying pipeline and wine tank of the filling machine: wash with clean water for 10 minutes → wash with about 2% alkaline water for 30 minutes → wash with hot water for 30 minutes → wash with sterile water for 20 minutes. After stopping production for a period of time and resuming production, the time of alkali washing the pipeline should be appropriately extended, and alkali washing should be carried out for many times to ensure thorough cleaning. After alkali washing for a period of time, the pipeline should also be pickled regularly

④ when cleaning the wine tank, the full tank cleaning method should be adopted; After the end of production every day, wash the wine jar with 70 ~ 80 ℃ hot water, and then rinse it with clean water

⑤ after washing, fill the wine pipeline with water, and the effect will be better

(III) sterilization process hygiene

1. Operate in strict accordance with the operating procedures of the sterilizer, control the temperature and time of bacteria in the next few weeks, so that the Pu value is between 15 and 3O, and ensure complete sterilization

2. The spraying condition should be checked frequently, and the blockage should be dredged in time

3. spray with clean soft water to prevent scaling on the surface of nozzles or spray pipes; The output value of spraying water is about 8, which can be adjusted by adding appropriate lye to remove the temporary hardness of the water; As the cracked liquor mixed with water is easy to cause microbial pollution, some preservatives can be appropriately added to the water

4. Every half month, use about 2% lye and add an appropriate amount of bleaching powder. Clean the inside of the sterilizer according to the process of wine leaving of the sterilizer, and control the water temperature at 70 ~ 80 ℃

5. Remove the spray pipe every two months, and soak, descale and clean it with about 3% hydrochloric acid solution

6. Each water tank of the sterilizer should be drained regularly, and the water tank and suction filter pipe should be cleaned

7. Remove broken glass and trademark paper in the machine

8. Clean the external and auxiliary facilities of the sterilizer frequently

(IV) labeling process hygiene

1. After labeling, remove the rubber supply hose, glue roller, standard plate scraper, etc., soak it in warm water, and completely remove the residual glue: remove the residual glue on sponge, tag hook, brush, bottle pressing head with wet cloth; Remove the residual glue on the glue pump

2. Clean the plexiglass door, remove the broken glass on the console, and clean the panel

3. Clean the outside of the machine and auxiliary facilities

(V) unqualified bottles such as dirty bottles detected by air inspection shall be cleaned or treated in time; Unqualified products detected by cold inspection and finished inspection posts should be handled in time and cannot be stored in the workshop for a long time

II. Environmental sanitation

(I) internal environmental sanitation

1. The interior of the workshop should be spacious and bright, well ventilated, well ventilated, and free of sanitary dead corners and other sundries. Broken glass and waste and other garbage should be cleaned up in time

2. Wash the ground with clean water frequently, sprinkle bleaching powder and disinfectant inside the workshop regularly, and there is no water on the ground; Walls, doors and windows, ceilings, etc. should also be cleaned and disinfected regularly; All appliances shall be kept neat and clean

3. The drainage ditch inside the workshop should be cleaned in time to ensure smooth drainage and prevent the breeding of mosquitoes and flies

4, the doors and windows of the workshop should be intact and safe, and the screen windows should be closed and cannot be opened easily

(II) external environmental sanitation

1. The ground and walls around the workshop should be kept clean, no garbage should be piled around, and drugs should be sprayed regularly

2. The drainage ditch around the workshop should be cleaned regularly

3. places that may cause pollution to the workshop should not be too close to the workshop, such as toilets, old bottle stacking places, etc

III. personal hygiene

1. When entering the workshop, you must wear clean work clothes, shoes and hats as required; Do not wear work clothes to places unrelated to production; Work clothes should be changed frequently and kept clean

2. It is strictly forbidden to eat food, smoke and spit everywhere in the workshop

3. do not bring personal articles and accessories irrelevant to production into the production workshop

4. Wash hands and disinfect after contacting pollutants

in short, only by doing a good job in the sanitation work of the packaging workshop can we ensure the normal production and product quality

Henan Jianghai Beer Industry Co., Ltd. Tang Cuimin source: beer industry express

Copyright © 2011 JIN SHI