1. Technical Requirements for Fresh Egg Inspection Area

The area designated for inspecting fresh eggs should be dry, well-ventilated, and free from direct sunlight. It should be clean, flat, and cool to ensure optimal conditions for egg examination. The room temperature should be maintained between 10°C and 15°C, with a relative humidity of 80% to 85%. These conditions help prevent premature spoilage and maintain the quality of the eggs. It is recommended to install air conditioning to regulate temperature and humidity effectively. Additionally, the inspection area should be located away from sources of moisture and contamination to ensure accurate and reliable results.

2. Technical Requirements for Accessory Storage Area

Processing preserved eggs involves various types of accessories, each with different properties and storage needs. Therefore, it is essential to have dedicated storage areas and containers tailored to the specific requirements of each item. Avoid stacking accessories on platforms or walkways, and do not mix them together to prevent damage or contamination. The storage area should protect these items from direct sunlight, rain, and exposure to carbon dioxide or other harmful chemicals. It is also important to organize the space in a way that accommodates the unique characteristics of each accessory, ensuring both safety and efficiency.

3. Technical Requirements for Compounding and Material Storage Areas

The compounding room is where chemical reactions occur during the production process, making it crucial to maintain strict technical standards. The room should be spacious and tall, with high concrete skirts on the walls to withstand frequent water use. Only essential equipment such as water supply systems, weighing devices, heating units, mixers, and filtration systems should be present to avoid interference. All testing instruments for materials and liquids must also be properly installed. The area must remain clean and well-maintained, with all equipment in good working condition. The radiant glower should be tightly sealed to prevent the feed liquid from reacting with acidic substances in the air, which could reduce its effectiveness.

4. Technical Requirements for the Processing Workshop

The processing workshop is where fresh eggs are transformed into preserved eggs through the application of various ingredients. The technological conditions in this area significantly impact soaking time, ripening speed, and final product quality. To ensure consistency and high-quality output, the temperature in the workshop should be controlled between 20°C and 25°C, ideally around 22°C throughout the year. Insulation facilities and air-conditioning systems are necessary to maintain stable environmental conditions. This helps optimize the chemical processes involved and ensures the final product meets the desired standards.

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Food Safty And Quality Service

what is Food safety and Quality services?

Food safety and Quality services is a broad field that covers a variety of professional activities and solutions to ensure the safety and quality of food from production, processing, storage, transportation to marketing. Here are some of the main services:
1. Regulatory Advisory and Compliance Services: Provide advice on national and international food safety regulations, standards and guidelines to help food companies understand and comply with relevant legal requirements.
2. Risk assessment and management: Identify and assess possible food safety risks in the food production chain, and develop and implement a risk management plan to reduce these risks.
3. Laboratory testing and analysis: Provide chemical, microbiological, physical and sensory testing and analysis services for food samples to ensure food quality and safety.
4. Supply chain monitoring and traceability: Through advanced technology and systems, real-time monitoring and traceability of the food supply chain to ensure traceability and transparency of the product source.
5. Education, training and capacity building: Provide food enterprises and related personnel with food safety and quality management training and education to improve their knowledge and skills.
6. Technical support and research and development: Provide technical support and research and development services for specific food or production process, including new product development, production process improvement and food safety technology research and development.
7. Crisis management and emergency response: In the event of a food safety incident, provide crisis management strategies and emergency response measures to protect public health and the reputation of the business.
8. Audit and third party audit: Conduct internal and external food safety and quality audits to verify that the enterprise complies with the specified standards and requirements.
The goal of Food Safety and Quality services is to protect the health of consumers, maintain public trust in the food industry, and help companies improve product quality, meet regulatory requirements and enhance market competitiveness. These services are usually provided by professional consulting companies, inspection agencies, scientific research institutions or relevant government departments.

Food satety quality control purchasing, food safety test service, Risk assessment and management, Laboratory testing and analysis, food regulatory advisory and compliance services

Xi'an Day Natural Inc. , https://herb.dayqc.com