Quick-frozen convenience food
作者：admin 点击次数：147 发布时间：2025-06-25
Quick-frozen convenience food refers to quick-frozen steamed food, fried food and smoked food with various fillings. Quick-frozen convenience food has won the favor of consumers at home and abroad with its rich and nutritious fillings and convenient eating methods, and occupies a dominant position in the fast food market at home and abroad. Quick-frozen convenience food is the fastest growing food in the 90s of the 20th century, in developed countries such as Europe, America and Japan, the per capita annual consumption of quick-frozen convenience food is 20~50kg. Quick-frozen convenience foods must be stored and sold below -18°C. In this way, the quick-frozen convenience food can maintain the original freshness, color, flavor and nutrients of the natural food to the greatest extent, and can effectively inhibit the growth and reproduction of microorganisms. Quick freezing is a key factor in ensuring the quality of quick-frozen convenience foods.
However, at present, the production of a considerable part of quick-frozen convenience food in China's market is actually slow-frozen, and the food is slowly frozen for more than 10 hours, which not only suffers a large loss of nutrients, but also has a rough and dull appearance, and the product quality is inferior. If the temperature of quick-frozen food cannot be maintained at -18 °C and fluctuates during the production, storage, transportation and sales process, it is acceptable
It can cause the growth and reproduction of microorganisms in food due to temperature rise, affecting the health of consumers. The guarantee of the hygienic quality of quick-frozen convenience food depends on the establishment of the cold chain, that is, the production enterprise has cold storage, the sales department has a freezer, the transportation process has a refrigerated truck, and the family has a refrigerator. If this cold chain is not well connected, it will lead to serious food hygiene quality problems. At present, many manufacturers sell quick-frozen convenience foods as general foods, which will create opportunities for microorganisms growing at low temperatures (0~-10 °C). The raw and auxiliary materials used in the quick-frozen convenience food industry should be fresh and meet the relevant health and quality standards. The production process should be mechanized as much as possible, and a good processing technology should be formed and established, and rapid freezing should be truly realized. Ready-made quick-frozen convenience foods and their packaging should be convenient for microwave heating. To change
The dough technology enhances the extension and elasticity of the dough, and attaches importance to the ratio of food nutrients. In 2008, China promulgated the food safety management system - quick-frozen convenience food production enterprise requirements (GB/T27302--2008), this standard from China's quick-frozen convenience food production safety of the key problems manpower, to adopt the principle of independent innovation and active introduction, combined with the characteristics of quick-frozen convenience food production enterprises, put forward the establishment of quick-frozen convenience food enterprises food safety management system specific requirements. The key process controls are as follows:
1. Requirements for raw and auxiliary materials
(1) Procurement and acceptance of raw and auxiliary materials
(1) Raw and auxiliary materials shall meet the relevant safety and health requirements.
2) A list of qualified suppliers of raw and auxiliary materials should be established, and the acceptance standards, sampling plans and inspection methods of raw and auxiliary materials should be formulated
and implement it effectively. (3) When receiving raw materials, the safety and health test report provided by the supplier should be checked, and the relevant items should be verified if necessary.
(2) Storage and transportation of raw materials
(1) According to the characteristics of the product, different raw and auxiliary materials should be stored in a suitable storage warehouse to avoid cross-contamination and deterioration.
(2) Different kinds of raw and auxiliary materials should be stored separately, and equipped with temperature display devices and automatic temperature recording devices if necessary.
(3) The import and export of raw and auxiliary materials should avoid cross-contamination with finished products and personnel. (4) The use of raw materials should be based on the first-in, first-out principle.
(5) When freezing raw materials, it should be carried out under conditions that can prevent the quality of raw materials from deteriorating.
2. Control of food additives
(1) Procurement and acceptance of food additives (1) Food additives shall meet relevant product standards and safety and health requirements: (2) A list of qualified suppliers of food additives shall be established, and acceptance standards, sampling plans and inspection methods shall be formulated, and
Effective implementation. (3) When receiving food additives, the safety and health test report provided by the supplier should be checked, and the database can be obtained only after passing the acceptance. (2) Storage of food additivesFood additives should be stored in appropriate storage according to the characteristics of the product, and if necessary, they should be stored separately and marked. Avoid cross-contamination and failure. The type of use, license number, purchase quantity, usage and expiration date should be recorded at the time of collection.
(3) The use of food additives
(1) The use of food additives shall comply with CB 2760-2007 and other relevant safety and health requirements. (2) should establish a review system for the weighing and feeding of food additives, and a special person is responsible for the use of additives before the operator should check and add them in order to ensure the correct implementation and make records.
3. Control of allergens and genetically modified raw materials
(1) A list of allergens and genetically modified raw materials should be established, including the name of the raw material, the corresponding list of qualified suppliers, the name of the product, the process entered in the processing, and the corresponding mark of the product.
(2) Raw materials containing allergens and genetically modified ingredients should be isolated in the process of production and processing; Strict cleaning and disinfection procedures are taken during the product replacement process to ensure the safety of the product.
(3) A combination of control measures for allergens and genetically modified organisms should be established, including reasonable production sequencing, cleaning during the conversion of production varieties, transmission of labels, rework management, and verification of labels and formulas.
(4) The control measures of allergens and genetically modified organisms should be effectively implemented and corresponding records should be maintained.
4. Control of inner packaging materials
(1) Procurement and acceptance of inner packaging materials
(1) The material of the inner packaging material shall meet the relevant safety and health requirements. (2) A list of qualified suppliers of inner packaging materials in direct contact with food should be established, acceptance standards should be formulated, and effectively implemented. (3) When receiving the inner packaging materials, the safety and health test report provided by the supplier should be checked, and the verification of relevant items should be carried out if necessary.
(4) When the material of the inner packaging material provided by the supplier changes, it should be re-evaluated, and the supplier should be required to provide the safety and health project inspection report issued by a qualified organization.
(2) Storage and transportation of inner packaging materials
(1) The inner packaging materials should be stored in a suitable storage warehouse, with appropriate protective facilities to avoid cross-contamination, and have signs. If it is sensitive to temperature and humidity, the temperature and humidity of the storage should be controlled.
(2) The means of transport should be clean and dry to avoid contamination of the inner packaging materials.
5. Control of the processing process
(1) For the safety and health control points in the processing process, the items of inspection and/or inspection, the standards based on them, the sampling rules and methods, etc., shall be specified to ensure their implementation and make records.
(2) When abnormal phenomena occur in processing, the cause should be quickly traced and corrected, and the products produced under abnormal conditions should be stored separately and correctly evaluated, and the temperature monitor, refrigeration vehicles and other facilities required for cold chain control should be configured in accordance with corrective measures (2).
(3) Records of each cold chain control process should be maintained.
9. Inspection
(1) Inspection ability
(1) The enterprise should have an internal inspection department suitable for the production capacity, and have the corresponding qualified inspectors. (2) The internal inspection department of the enterprise shall have the standard information, inspection facilities and instruments and equipment required for the inspection work; examine
The measuring instrument shall be calibrated and/or verified according to the regulations, and shall have the corresponding testing capabilities. (3) If the enterprise entrusts an external inspection agency to undertake the testing work, the inspection agency shall have the corresponding qualifications and capabilities. (2) The inspection requires that the sampling shall be carried out in accordance with the prescribed procedures and methods to ensure the fairness of the sampling work and the representativeness and authenticity of the sample, and the sampling plan shall be scientific; Sampling personnel should be specially trained and qualified. Product testing methods should meet the requirements of current effective national standards and industry standards; The testing of pesticide residues, animal residues and other items shall be carried out in accordance with the current effective national standards; The export products shall be executed in accordance with the laws and regulations of the importing country, the contract and the letter of credit.