Process inspection contents in the production process of edible eggs
Laying hens that produce eggs are experiencing difficulties in supply due to the spread of avian influenza.
In the United States, mammals such as dairy cows have been found to be infected, and ㅅthere are concerns that it may spread to humans as well.
Most farms have good hygiene management, so they are fundamentally blocking the occurrence of AI, so there is no need to worry too much.
The following are the manufacturing inspection items for the process through which eggs laid on farms end up on our tables.
This is based on Korean standards, but it is thought to be the same in other countries.
In most cases, it is combined with a laying hen farm, and the eggs are transported to the processing facility via conveyors, etc., and the process begins at this point.
The following are the process inspection items by managers in the packaging and processing process of edible eggs.
1. Belt condition when eggs are brought in
- Is the egg cross belt operating normally?
- Is the area around the egg cavity clean?
2. Input process
- Is the area around the equipment clean?
- Is the extension table operating normally?
- Is the accumulator operating normally?
- Is the surface temperature of the eggs recorded (usually managed below 10℃)
- Is the operation status of the non-acidic electrolyzed water production device and PPM recorded (20 ~ 30PPM)
3. Sorting process
- Is the egg sorter operating normally?
4. Washing process
- Is the temperature of the washing water in compliance with the standard (45 ~ 60℃)
- Is the pH of the washing water appropriate (5.8 ~ 8.5)
- Is the washing process progressing well?
5. Drying process
- Is the drying process good and operating normally?
- Appropriateness of dry hot air temperature (50 ~ 50℃)
6. Crack detection process
- Is the Crack/Leaker Detactor, a blue detection device, operating normally?
7. UV sterilization
- Check whether the UV sterilization lamp is operating normally
8. Sorting process
- Is the weight sorter operating normally?
- Is the weight standard compliant?
- Is the take-away clean?
9. Blood spot detection process
- Is the Blood Detector operating normally?
10. Egg seat supply
- Is the Denester operating normally?
- Is the egg seat used in a first-in, first-out manner?
11. Packaging
- Is the egg shell stamper operating normally?
- Is there foreign matter mixed in?
- Is there an abnormality in the sealing of the sealing paper?
- Is the packaging equipment operating normally?
12. Storage
- Is it organized and neatly organized by product?
- Is the storage temperature in compliance with the set standard (1 ~ 7℃)
- Cleanliness of product storage warehouse
- First-come-first-served product
When sorting and packaging edible eggs, the egg yolk and egg white are protected by the eggshell, protecting them from foreign substances and other hazardous factors. After washing and inspecting, the eggs are packaged according to weight and size, so no special risk factors have been found. However, we need to continue to pay attention and observe any special issues that may arise in the future.
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Thanks a lot