——Product factory inspection is the fundamental manifestation of ensuring product quality

Since the implementation of the national quality and technical supervision bureau's requirement for products to undergo self inspection before leaving the factory for enterprises that have obtained food production licenses in 2004, most enterprises have been equipped with inspection equipment and established laboratories. Our province has also provided training for inspectors of some products, which has played a promoting role in the factory inspection work of enterprises.

However, from the current perspective, there are many problems in laboratory construction, laboratory management system, equipment layout, personnel quality, inspection process, etc., which should be highly valued by enterprise leaders and product quality inspectors.

Below are solutions to the existing problems mentioned above. In the future, enterprises should carry out rectification to truly serve product quality by the inspection department and achieve the goal of passing factory inspections.

1、 Laboratory construction should be standardized

1. Site selection and scale M

The laboratory should be located far away from dust, noise, and odorous gases, and the power supply voltage should be relatively stable.

According to the size of the enterprise and the types of products, different laboratory requirements should be established. However, the minimum construction area: the physical and chemical inspection room cannot be less than 30 square meters; The microbiological testing room (sterile room) should not be less than 8 square meters. This helps with the reasonable placement of instruments and equipment, facilitates operation, and facilitates sample and air circulation.

There should be sufficient lighting conditions indoors.

Dry powder or carbon dioxide fire extinguishers must be installed indoors for use in extinguishing electrical or chemical fires.

All electrical sockets should have a solid grounding device to prevent equipment from being electrified and causing electric shock accidents for operators. If conditions permit, insulation adhesive boards should also be laid on the ground. Secondly, it is necessary to have water supply and drainage facilities, as well as a fume hood (inside which analysis operations for harmful gases occurring).

2. Indoor layout

Separation of dynamic and static instruments: Precision instruments (such as photometers, balances, colorimeters, pH meters, chromatographs, etc.) must be separated from vibrating instruments (such as shakers, powder sieves, centrifuges, mixers, etc.).

Separation of room temperature and heat source equipment: Heat source instruments (such as electric distilled water heaters, constant temperature drying ovens, high-temperature resistance furnaces, constant temperature incubators, water baths, electric furnaces, etc.) must be separated from all other equipment, otherwise it will affect the normal use of other equipment, and in severe cases, it will cause hot steam corrosion of other equipment, affecting its service life.

Separate the chemical analysis table from the heat source equipment: Flammable and corrosive reagents should be kept as little as possible on the chemical analysis table. When using an electric stove or alcohol lamp for heating, it is important to ensure that someone is watching and monitoring the process.

The placement of the chemical analysis table should be away from heat source equipment.

3. Sensory inspection precautions

When conducting sensory testing of food, it is not allowed to use a beaker or measuring cup for tasting. Must be tasted using tableware. To avoid indirect poisoning or personal health damage.

2、 The laboratory should establish feasible rules and regulations

1. Qualification Management System for Inspection Personnel

The laboratory is equipped with appropriate personnel to meet the requirements and to manage personnel in a standardized manner. The minimum requirement for testing personnel is to have a vocational school (high school) or higher education level, master basic theoretical knowledge and professional knowledge of chemical analysis, electrical principles, physics (including mechanics, electricity, optics, thermodynamics), legal measurement units, etc. in this major, be familiar with relevant laws and regulations, and have certain practical operational skills.

2. Management System for Laboratory Personnel Work

The evolutionary laboratory should wear work clothes, work shoes, and a work cap. When leaving the room, it should be removed and placed in a designated place, and it should be washed and disinfected regularly.

Non essential items should not be brought into the chemical laboratory. Necessary stationery and books should not cause any impact on the laboratory.

Personnel unrelated to inspection work are prohibited from entering, especially infants, young children, and minors, to prevent poisoning incidents and other personal accidents.

The laboratory should be kept quiet, without loud laughter, in order to concentrate on completing the experiment and prevent accidents or errors caused by negligence.

Smoking, snacking, or biting pencils and labels with your mouth are not allowed in the laboratory, and you should not touch your ears or face with your hands to avoid contamination.

If there are infectious substances contaminating the tabletop or floor, it should be immediately overturned with 3% Lysine solution or 5% Carbonic acid solution. After half an hour, it can be wiped off. If there are infectious substances contaminating work clothes, they should be immediately removed and sterilized with high-pressure steam.

If there are infectious substances contaminating the hands, they should be immediately immersed in a 3% solution of Lysine for 5-10 minutes; Brush clean with detergent and water. If infectious substances are inhaled into the mouth, they should be immediately vomited out and rinsed with plenty of water; Medications can also be taken as needed to prevent contamination.

After using the inoculation ring, it should be immediately burned and sterilized on the flame of an alcohol lamp. The suction tubes and glass slides of slime bacteria should be soaked separately in glass tubes containing disinfectant after use. Other contaminated test tube glass dishes must be placed in dedicated containers and sterilized before washing.

If there is a fire, it should be immediately covered with a damp cloth or sand; Flammable materials such as alcohol, xylene ether, acetone, etc. should be kept away from sources of ignition and properly stored. U+* Cqz

Electric ovens, electric furnaces, alcohol lamps, etc. should be immediately cut off or turned off after use; After finishing work, pay attention to closing doors and windows, check if the temperature of the temperature box, refrigerator, etc. is suitable, or if the door is closed properly; Whether the tap is tightened and whether the workbench is wiped clean with a cloth soaked in disinfectant; Are the reagents and utensils placed back in their original place and neatly arranged. Before leaving the room, the staff should wash their hands clean and inform the successor of the precautions in detail.

3. Standard management system

The laboratory should have all standard texts and establish a ledger for all valid versions of standard data.

The standards are divided into: our factory product standards (including registered enterprise product standards), raw material product standards (including internal control acceptance standards), inspection method standards, general hygiene standards, and verification (calibration) regulations.

Product standards and raw material standards are further divided into: product technical conditions (such as soybean oil, instant noodles, fruit juice beverages, wheat flour, brewed soy sauce, Wei Hua biscuits, etc.), product hygiene standards (such as vegetable oil hygiene standards, biscuit hygiene standards, soy sauce hygiene standards, etc.)

The inspection method standards are as follows:

 

GB/T5009.37-2003 Analysis Method for Hygienic Standards of Edible Vegetable Oils

GB/T15687-1995 Preparation of Oil Samples

GB/T5490-1985 General rules for inspection of grains, oilseeds, and vegetable oils and fats

GB/T5538-1995 Determination of lipid peroxidation value

GB/T4789.1-2003 General rules for microbiological testing of food hygiene

GB/T4789.2-2003 Microbiological testing of food hygiene - Determination of total bacterial count

Standard specifications such as:

GB5749-2001 Hygienic Specification for Drinking Water Quality

Good Production Practice for Cooked Meat Products Factory (GB19303-2003)

GB 17404-1998 Good Manufacturing Practice for Expanded Food

The verification (calibration) regulations are as follows:

JJG156-2004 Verification regulation for pan balance

In standard management, attention must be paid to the effectiveness of standards, and the use of obsolete standards is prohibited. Standards should be checked and confirmed on time.

4. Management system for hazardous chemical reagents

The preparation and calibration of chemical reagents should use the legal measurement unit of mol concentration. After calibration, the preparation date, mol concentration, preparation personnel, and other relevant information must be indicated. The storage period of the reagents is one to three months. The testing method stipulates that the reagents used and prepared must be prepared according to the regulations.

Attention should be paid: Flammable and explosive reagents (such as ether, petroleum ether, ethanol, etc.) should be placed away from heat sources and stored in a basement or cool storage room. Cannot be placed in the refrigerator.

Corrosion reagents (such as acetic acid, sulfuric acid, nitric acid, phosphoric acid, hydrochloric acid, sodium hydroxide, potassium hydroxide, silver nitrate, etc.) should not be placed too much in the laboratory and should be placed in a safe location after use. When preparing standard solutions, it is necessary to follow the operating procedures. For example, when preparing dilute sulfuric acid, it is necessary to slowly pour the sulfuric acid into the water. It is prohibited to pour the water into the sulfuric acid to prevent instantaneous heating from causing splashing injury to the skin.

Highly toxic reagents (such as potassium cyanide, perchloric acid, benzene, etc.) must be stored by two or more people. Both people must open the door or safe at the same time to take them out, and immediately put them back in their original place after preparation.

Microbial culture medium reagents (such as peptone, beef extract, etc.) should be stored in the refrigerator, and the bottle mouth should be immediately closed after use to prevent spoilage.

Dangerous gases: (such as hydrogen, nitrogen, etc.) Personnel are prohibited from leaving their posts during operation, and there is always someone to observe and record the operation. After inspection, the valve should be closed immediately.

5. Management System Y for Inspection Process

A design inspection report should be prepared based on the product inspection items. The inspection report should indicate the product name, grade, inspection items, standard requirements, inspection results, sampling quantity, sampling base, product batch number or shift, and the name of the inspector.

The original records should be clear and comprehensive, and two tests should be conducted for each inspection. The error must be within the specified error range, otherwise it is both an operational or environmental error.

Inspection process records should be established. In addition to issuing inspection reports on time, laboratory technicians should also establish a ledger to analyze the inspection results. Register the usage of the equipment to ensure its normal use.

 

6. Testing Equipment Verification Management System 0Sk

A calibration ledger for measuring instruments should be established, and inspection equipment that requires mandatory calibration must ensure expiration of calibration. To ensure the accuracy and effectiveness of the instruments and equipment. I2

In addition, all equipment should be registered and managed, and maintenance equipment should be recorded, while obsolete equipment should be registered.

7. Professional ethics of laboratory technicians>8x

Laboratory technicians should abide by the professional ethics of their positions, not abuse their power for personal gain, not engage in fraud, and not take shortcuts. Adhere to the work style of "scientific, open, notarized, and rigorous", and conscientiously exercise the rights of laboratory technicians. Not subject to improper guidance from other departments and corporate leaders. Independently exercise the authority of quality inspection positions.

A. The laboratory technician should ensure timely sampling, timely inspection, and timely issuance of inspection results.

B. Ensure accurate sampling, accurate reagents, accurate analysis, accurate calculations, and accurate results.

C. We should handle it seriously according to the principle of "three not letting go", that is, not letting go until the cause of the accident is identified, not letting go until the lessons of the accident are learned, and not letting go until corrective measures are formulated.

D. Testing data should be scientific. Accurate and timely, legal measurement units must be used, and data rounding must be carried out according to regulations.

E. Properly use instruments and equipment, and calibrate chemical reagents correctly.

F. Persist in striving to learn business skills and continuously improve inspection skills. To make due contributions to the improvement of product quality in our company and the food quality and safety of the whole society.