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2024
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How can I get clean fresh foie gras sauce?
In addition to mastering the production source, it is also important to ensure the process of processing foie gras, so that all aspects of foie gras sauce production can proceed smoothly.
How can we make people eat clean and hygienic fresh foie gras sauce? In addition to mastering the production source, it is also important to ensure the process of processing foie gras, so that all aspects of foie gras sauce production can proceed smoothly.
After undergoing a series of hygiene and sterilization procedures, goose liver is sent to the workshop for processing. To ensure the quality of goose fatty liver sauce, personnel entering the workshop should strictly follow the hygiene and sterilization procedures.
1、 Personnel hygiene requirements:
1. Workers entering the production area should wear masks and work hats to prevent their hair from falling into food; Wear work clothes and rain boots, and do not bring items unrelated to processing into the workshop to avoid contaminating foie gras.
2. The operators in the processing room should undergo regular physical examinations. Qualified personnel do not need to wear masks and gloves when entering the workshop to avoid bringing pollutants attached to masks into the production workshop. Plastic gloves should be strictly prohibited from being brought in, as they are prone to damage during operation. Broken and falling fragments can directly contaminate food.
3. To prevent direct pollution caused by plastic gloves being contaminated or damaged, masks cannot be worn during production. A person is responsible for sticking and cleaning dust at the entrance of the workshop.
2、 Hand disinfection:
Workers should wash their hands and disinfect before entering the fresh goose liver processing workshop.
1. The hand washing procedure is as follows:
First, rinse the floating objects on your hands with clean water, then rinse with detergent. First, wash your wrists, then wash your back, palms, fingers, and between your fingers. Then rinse with clean water and soak in a 50-100 ppm sodium hypochlorite solution for 10 seconds, dry, and disinfect with 75% alcohol.
2. Handwashing requirements:
Before entering the foie gras production area and before each re-entry, strict cleaning should be carried out. During the production process, hands should be washed and bacteria should be disinfected every 40 minutes.
3. Hygiene requirements for the operation workshop:
The floor of the workshop should be cleaned regularly, usually every 30 minutes, to ensure that there is no water or debris.
The operating table for fresh foie gras should be made of stainless steel or other materials that meet hygiene requirements. It should be cleaned regularly and sterilized daily.
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