Seminar on Food Safety Testing and Critical Point Control of Production Environment

　　The quality control team of our company went to Qingdao on July 9,2021 to participate in a seminar on food safety testing and key point control of the production environment initiated by Eurofins for exchanges and learning.The training content involves:common allergens and allergen hazards,risk control methods,Reasonable selection of food safety management system,verification of sterilization process for Salmonella in low water activity food,etc.,summarized as follows:
　　1.Introduction to common allergens.Mainly divided into eight categories:soybeans,peanuts,wheat,tree nuts,milk,fish,eggs,and crustaceans.The hazards of allergens:Foods containing allergens enter the body are very harmful.Common allergens have clear ingredients in food.There is currently no treatment for food allergies.Consumers must avoid eating allergic foods.Confused labeling resulting in consumers’poor awareness,so the range of victims are wide.

　　2.Allergen risk control method:First,products with fewer allergens in the production sequence should be produced first.And secondly,sufficient space or physical isolation should be designed for equipment and process to deal with splashes,leaving enough areas for processing products with special ingredients,and reasonable configure the production line.
　　During the final storage period,establish and implement control procedures to distinguish storage areas to physically isolate allergens and non-allergens,and use color coding,labels or other unique identifications to mark the material containers of different allergens during operation.Use sealed containers to store allergen-containing materials or non-allergen materials.
　　3.Choosing a suitable certification system for the enterprise can effectively improve the understanding of good norms,standards and procedures among managers and employees.As a manufacturer of high-quality,safe food,it’s important to improve business reputation and conclude the contract with customers who have third-party certification requirements.
　　4.Introduce the hazards and clinical manifestations of Salmonella,the relevant requirements for sterilization verification,the industry's solutions to the risk of Salmonella contamination in food and case analysis.