In order to improve the quality of puffed food hygiene and safety, to extend puffed food shelf life, may take appropriate measures in the following areas:
1. Use good hygiene quality, less contaminated raw materials.
2. puffed food production in the transport of raw materials, storage, processing, reduce pollution factor, as far as possible from bacterial contamination of raw materials and other microorganisms.
3. puffed food processing and packaging personnel should be prepared to disinfection, such as the operation of the workers mouth, hands, feet, head, shoes, clothes, hats, etc., should be good health.
4. Do flies, mosquito work.
5. Expanded food after processing is good, you should try to shorten the time exposed to the air, but should be packed as soon as possible, seal.
6. puffed food processing enterprises of air in contact with food, containers, facilities, etc., should be sterilized.
7. Control puffed food processing capacity and avoid cross-contamination before and after process.
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