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1Introduce automated production lines, adhering to the philosophy of "Quality is built into manufacturing, not just inspected afterward".
2Supports full-process traceability at the single-bottle level to ensure stable and controllable product quality.
3AGV unmanned forklift system enables automated logistics operation, reducing reliance on manual labor and improving operational efficiency and work safety.
1Conduct regular inspections and record-keeping of key equipment before and after production to prevent potential safety hazards.
2Monitor and record whether the production data of key equipment is within the specified parameter range during production.
3Retain inspection records and correct any identified issues in a timely manner.
1Production employees must complete health examinations and hold food production-grade health certificates before taking up their posts.
2Production employees must undergo regular checks at health service centers for risks of occupational or infectious diseases.
3Controllable valves are installed in kitchen sewage pipes to block the backflow of bacteria and pests, and pipe disinfection is supported to ensure safe dining for employees.
4Before entering the production area, the factory implements refined management of shoe-changing and buffer zones, adopting a fresh air system combined with ozone sterilization and constant temperature control, and implements a daily work shoe replacement system to effectively eliminate odor and microbial hazards.
5Regular personal hygiene checks are conducted on production employees, including nail trimming, work clothes, hair, work caps, mask wearing, etc.
1The factory adopts an intelligent fresh air filtration system with a utility model patent, featuring adjustable air intake design about 40 centimeters above the ground, which introduces external air into the room after multiple filtration processes to effectively block rainwater, snakes, rodents, dust and pests.
2The roof is equipped with an exhaust system that is rainproof, bird and insect-proof, and condensation-proof.
3Multiple fixed bait stations are installed inside and outside the production workshop with continuous monitoring and cleaning.
1Internationally recognized HACCP food safety management principle system.
2ISO standardized management system.
3System operation and evaluation framework targeting the controllability of food safety risks.
1Identify critical control points based on risk analysis.
2Implement continuous monitoring and recording of critical points.
3Timely corrective measures in case of deviations.
1Establish quality control standards covering key microbial and physicochemical indicators.
2Indicator setting principles (e.g., based on regulatory requirements or product characteristics).
3Ensure product safety and stability through regular testing (e.g., testing frequency, controllable risks).
1Implement phased quality testing for raw materials, production processes and finished products.
2Testing items cover essential safety and quality indicators.
3Ensure products meet relevant requirements through multi-level testing.
1Establish batch-based finished product retention and traceability mechanisms.
2Achieve traceability of key information from raw materials, production, quality control to inventory flow.
3Finished product retention samples are used for quality verification, problem review and traceability validation when necessary.
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