Zhucheng Chuangyou Machinery Co., LTD

1、 Source prevention and control: safe adaptation of equipment design and materials

（1） Food contact materials meet safety standards

1. Material requirements for core components:
   • The components that come into direct contact with meat (blades, hoppers, conveyor belts, feeding plates, cutting chamber walls) must be made of food grade 304/316L stainless steel, and the material must comply with the requirements of GB 4806.9-2016, with no odor, no toxic or harmful substance precipitation, and have the characteristics of corrosion resistance and not easy to rust (to avoid corrosion of the material by meat juice, cleaning and disinfection solutions, which may cause heavy metal migration).
   • It is prohibited to use non food grade materials such as ordinary carbon steel, recycled plastics, and lead containing coatings. Auxiliary components (such as transmission gears and bearings) must be designed with sealed seals to prevent lubricant leakage from contaminating meat.
2. Material surface treatment:
   • The surface in contact with meat should be smooth and free of dead corners (roughness Ra≤); 0.8μm）， No welds, no dents, no sharp edges (to avoid residual meat residue, blood, and bacterial growth), welds need to be polished flat and passivated to prevent dirt and grime accumulation.

（2） Sanitary design of equipment structure

1. No hygiene blind spots:
   • The cutting chamber, hopper, conveyor belt and other components are made of“ Detachable design; Easy to disassemble and clean, avoiding areas such as screws, gaps, grooves, etc. that are difficult to clean (such as the connection between the blade shaft and the cavity, which requires a sealed flange to prevent meat residue from entering the interior).
   • The equipment casing adopts waterproof design (with a protection level of IP65 or above) to prevent water from seeping into the motor and transmission system during cleaning, while also avoiding the accumulation of water and the growth of bacteria.
2. Safety protection and pollution prevention design:
   • The knife group area is equipped with a transparent organic glass protective cover (in accordance with GB 12073-2008), which not only prevents operators from contacting the rotating blades, but also avoids foreign objects (such as hair, clothing fibers) from falling into the cutting chamber and contaminating the meat.
   • Set up anti reflux device: The bottom of the cutting chamber should be designed with a tilt angle (≥ 15°) to ensure that meat residue and blood are quickly discharged and avoid reflux to the raw material area; Maintain physical isolation between the discharge port and the feed port to prevent cross contamination.
3. Drainage and leakage prevention design:
   • The bottom of the equipment is equipped with a water collection tank and a drainage outlet, which facilitates the rapid discharge of cleaning wastewater and avoids water accumulation; Sealing components (such as knife shaft seals and conveyor belt joints) are made of food grade silicone rubber or fluororubber to prevent meat juices and cleaning liquids from seeping into the interior of the equipment, while also avoiding aging, detachment, and contamination of food.

2、 Process control: standardization of operating procedures and cleaning and disinfection

（1） Safety preparation before operation

1. Equipment inspection:
   • Before starting up, check whether the equipment components are intact (blades are not damaged, conveyor belts are not cracked, seals are not leaking), and whether the detachable components are installed firmly without looseness or abnormal noise; Check the sharpness of the blade (blunt blades can easily cause meat to be crushed and increase the risk of bacterial growth), and if necessary, polish or replace it.
   • Verify the effectiveness of cleaning and disinfection: Check that there are no visible stains or odors on the surface of the equipment, and if necessary, use an ATP fluorescence detector to detect (total bacterial count≤ 10 CFU/cm²); ）Ensure that the equipment meets the processing hygiene requirements.
2. Personnel operation standards:
   • Operators are required to wear food grade work clothes, masks, gloves, and hairnets. It is prohibited to wear jewelry or watches (to avoid shedding and contaminating meat). When there are wounds on the hands, waterproof band aids and double-layer gloves should be worn.
   • Raw material pretreatment: Meat needs to be thawed (thawing temperature≤ 4 ℃, thawing time≤ 24h), cleaned, and drained before entering the equipment. It is forbidden to add raw materials with ice, water, or foreign objects (such as bones and plastics) to avoid damaging the blades or leaving foreign objects.

（2） Pollution prevention and control during processing

1. Batch isolation and cross contamination avoidance:
   • Separate processing of meat from different categories and batches, and perform local cleaning and disinfection of equipment during processing gaps (such as changing categories); Raw and cooked meat products are prohibited from using the same equipment. If sharing is necessary, it must be thoroughly cleaned, disinfected, and verified to be qualified before use.
   • Control the temperature of the processing environment: The temperature in the meat processing area should be 10 ℃ (in accordance with GB 14881-2013 "General Health Code for Food Production") to avoid prolonged exposure of meat to room temperature and the growth of bacteria (such as Salmonella and Staphylococcus aureus).
2. Equipment operation parameter control:
   • Adjust the cutting speed and feeding speed according to the equipment manual to ensure even meat cutting and avoid juice leakage caused by squeezing or crushing, which increases the risk of bacterial contamination; Overloading of equipment is prohibited to prevent overheating, deformation, or seal failure of components.

（3） Standardized process for cleaning and disinfection (key steps)

1. Cleaning and disinfection frequency:
   • After each batch of processing is completed: perform“ Rinse→ Cleaning→ Disinfection→ Rinse→ Dry”;
   • After daily processing, perform deep cleaning (dismantling blades, conveyor belts, hoppers, etc., cleaning gaps and dead corners);
   • Weekly: Conduct a thorough disinfection (including non-contact components such as the internal transmission system and motor casing of the equipment).
2. Cleaning and disinfection methods:
   • Rinse: Rinse the surface of the equipment with flowing water (water temperature: 38 ℃) to remove visible meat residue and blood;
   • Cleaning: Soak or wipe equipment components with food grade neutral cleaning agents (such as alkaline cleaning agents), focusing on cleaning the blade shaft and cutting cavity gaps, and then rinse off any remaining cleaning agents with flowing water;
   • Disinfection: use food grade disinfectant (such as chlorine containing disinfectant 50~200 mg/L, peracetic acid 100~300 mg/L), soak, spray or wipe, with an action time of≥ 10 minutes (to ensure disinfection effect);
   • Rinsing: Rinse the surface of the equipment with sterile water to remove disinfectant residue (avoid contact between disinfectant and meat that may cause odor or chemical contamination);
   • Drying: Air dry naturally or wipe dry with a clean food grade cloth to avoid bacterial growth on the surface of the equipment.
3. Disinfectant usage guidelines:
   • Prohibit the use of industrial grade disinfectants or toxic and harmful disinfectants (such as formaldehyde and phenol);
   • The concentration of disinfectants needs to be regularly tested (such as using test strips to detect the concentration of chlorine containing disinfectants) to ensure compliance with disinfection requirements;
   • After disinfection, it is necessary to record the name, concentration, and usage time of the disinfectant for easy traceability.

3、 End of pipe guarantee: maintenance management and compliance monitoring

（1） Safety management of equipment maintenance

1. Regular maintenance plan:
   • Daily: Check whether the equipment seals, protective covers, and conveyor belts are intact, and whether the knife shaft is loose;
   • Weekly: Clean the internal transmission system of the equipment, check the lubrication of bearings and gears (use food grade lubricating oil, such as H1 grade lubricating oil, to avoid leakage and contamination of non food grade lubricating oil);
   • Monthly: Disassemble the blades for grinding or replacement, check the wear of detachable parts (such as conveyor belt thickness, hopper deformation), and replace aging parts in a timely manner;
   • Every year: Conduct comprehensive equipment maintenance, including testing of motors, control systems, and safety protection devices, to ensure that the equipment meets safety and health standards.
2. Pollution prevention and control during maintenance process:
   • During maintenance, it is necessary to place it next to the equipment; Maintaining in progress; Identification to avoid misoperation;
   • Maintenance tools should be cleaned and disinfected before use, and disassembled parts should be placed in clean food grade containers to avoid contact with the ground or non food contact surfaces;
   • After maintenance, the equipment needs to be cleaned and disinfected, and verified to be qualified before being put into use.

（2） Compliance monitoring and traceability

1. Establish ledger records:
   • Equipment procurement ledger: records equipment model, supplier, material testing report, and certificate of conformity (ensuring that the equipment meets food machinery safety standards);
   • Operation ledger: Record daily processing categories, batches, processing time, and operators;
   • Cleaning and disinfection ledger: records the cleaning and disinfection time, disinfectant type, concentration, operator, and verification results;
   • Maintain ledger: record maintenance time, maintenance content, replacement part models, and maintenance personnel.
2. Regular testing and verification:
   • Material testing: Every year, a third-party testing agency is commissioned to test the materials of the equipment that come into contact with food (such as heavy metal migration and toxic and harmful substance precipitation) to ensure compliance with GB 4806 requirements;
   • Microbial testing: Regularly (at least once a week) conduct microbial testing on the surface of equipment and cut meat (testing items include total bacterial count, coliform bacteria, and pathogenic bacteria). If the test results exceed the standard, the equipment must be immediately stopped, the cause investigated, and corrective measures taken;
   • Equipment calibration: Regularly calibrate the cutting size accuracy and conveyor belt speed of the equipment to ensure that the processed products meet quality standards, while avoiding food safety risks caused by uneven cutting.

（3） Emergency response mechanism

1. If equipment sealing failure, lubricating oil leakage, component damage, or other situations are found during the processing, the machine should be stopped immediately, contaminated meat should be isolated, and the equipment should be cleaned, disinfected, and repaired. Production can only be resumed after verification is qualified;
2. If foreign objects, odors, or excessive microorganisms are found in meat products, the traceability system should be activated to investigate the reasons for equipment operation, cleaning and disinfection, maintenance, and other aspects. Measures such as recall and destruction should be taken to prevent unqualified products from entering the market.