食品安全計畫

One of the most important areas of focus for food production should be on personnel hygiene. Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella, and Staphylococcus aureus, as well as viruses (e.g. norovirus) present on the hands of food workers can all be removed by proper hand-washing techniques.

Before areas can be fully and properly disinfected, they must be cleaned. Bacteria and microorganisms can hide under objects and dirt and avoid being destroyed by any disinfecting agent.

Most notably in food production areas, remnants of older food can pose a contaminant risk to freshly prepared food. A deep, penetrating foam cleaner should be used to ensure surfaces are clear and clean prior to disinfection.

Disinfection is the process of destroying and removing vegetative forms of harmful microorganisms such as bacteria on a surface using a cleaning solution. This is a vital part of ensuring facility cleanliness and the safety of prepared food.

NCH Asia Pacific offers a food-grade and versatile anti-microbial and virucidal agent, which offers contact disinfection against the threat of COVID-19 and other microbial risks without environmental compromise or risk to food products.

Pests are a common if frustrating part of any food production facility. With facilities having been closed for an extended period they may be a greater issue than usual. An effective pest control solution is necessary to provide protection from harmful insects that can cause health issues and damage to the product.

NCH Asia Pacific’s water-based insecticide solution is ideal for use in food areas. It effectively controls flying and crawling insects in food processing areas, offering a comprehensive anti-pest solution.