Peninsula News on November 30, November 30, 8:00 a.m., in the production workshop of Rizhao Tyson Food Co., Ltd. (hereinafter referred to as "Rizhao Tyson Food"), QA (Quality Assurance) group member Zhang Zhicai is carrying out sponge sampling, QC (quality control) group member Yao Xiaocui recorded on the side, only to see Zhang Zhicai will be sampled with a sponge deep into the workshop sewer floor drain repeatedly wiped, and then the sampling sponge into the sterile bag seal, and the aseptic bag surface recorded in detail the sampling date and sampling point.
"We are now conducting a sample inspection of listeria, an environmental pathogen, and we conduct spot checks on different environmental sampling sites every day." Zhang Zhicai said that before the work was carried out, Zhang Zhicai and his colleagues had already inspected the production workshop for half an hour.
"In order to ensure the safety and high quality of the products, after the end of the production on the same day, the cleaning team will thoroughly clean all the equipment, instruments, environment, tools and other aspects of the production workshop." Li Liang, online director of Rizhao Tyson Food Quality Assurance Department, said that the working time of the night cleaning team is 8 hours, but it must wait until the QA and QC inspections are qualified before they can leave work, "If the inspection is unqualified, the cleaning team will have to be cleaned again, until the inspection is qualified before they can leave work." Li Liang said.
"Since entering the Chinese market, Tyson has been implementing high standards of control of the whole industry chain. From breeding chicken breeding, to broiler hatching, breeding, to the deep processing of chicken meat and various types of chicken products and even product distribution, a highly coordinated production system has been formed. Rizhao Tyson Food Processing Factory Director Lu Zetong said that food safety and quality control is the core concept of Tyson, the company meets the United States HACCP (Hazard Analysis and Critical Point Control System) certification standards, with multinational export qualifications. At the same time, Rizhao Tyson has formed a food safety and quality management system with Tyson characteristics in accordance with national laws and regulations, Tyson FSQA policy, BRC standards and combined with the current situation. These include a series of management methods and specifications such as HACCP program, good practice (GMP), hygienic standard operating procedures (SSOP), food protection program, product recall, crisis management, food protection and so on.
According to reports, under the quality management system, Rizhao Tyson is equipped with sufficient quality monitoring personnel, product testing personnel, all through professional and technical training and assessment, distributed in slaughtering, processing, deep processing, refrigeration and other links, strict control, to ensure that all kinds of inspection and testing are strictly implemented, the original records are perfect, and the results are correct.
"In the cutting workshop, a chicken can be divided into 108 parts." Lu Zetong said that the Tyson chicken dividing line is divided into a front area and a rear area, in the front area, a complete chicken must go through the steps of hanging, electric hemp, slaughtering and bloodletting, soaking and hair removal, and pouring out the chamber before it can be sent to the pre-cooling room to wait to be divided.
"After experiencing soaking and pouring, the temperature of the chicken ketone body is relatively high, in order to maximize the freshness and quality of the product, the chicken must be quickly pre-cooled to 4 ° C before it can be divided." Lu Zetong said that in the pre-division area, chicken head, chicken liver, chicken heart, chicken gizzard, chicken sac, chicken gland stomach, chicken feet and other by-products will be divided, and the area after the division workshop is mainly based on legs, wings, breasts and other types. A single chicken leg will be divided into skin-on-the-leg meat, skinned chicken thigh steak, chicken leg skin, peeled upper leg meat, peeled leg steak, peeled leg strip meat, peeled leg diced meat, various specifications of pipa bone, butterfly pipa bone, knee cartilage and other different parts.
According to reports, rizhao Tyson in the entire segmentation process, the ambient temperature is always controlled below 12 degrees Celsius, which can maximize the inhibition of microbial reproduction and ensure product freshness. In addition, for fresh and preserved chicken, the temperature requirements of the transport vehicle are controlled at 0 ° C ~ 4 ° C, and for frozen chicken, the temperature in the car is controlled below minus 18 ° C to ensure the freshness and deliciousness of the chicken. In addition, the vehicles transported are equipped with GPS and temperature loggers, giving Tyson complete control over the entire cold chain.
"At Tyson, the 5C corporate culture of 'commitment, innovation, care, cooperation, integrity' is deeply imprinted in everyone's heart and implemented in every detail of the work. Under the strict food safety management system, Tyson adhering to this spirit of ingenuity and responsible attitude towards the Chinese market and consumers, Tyson Foods stands out in the industry, enabling consumers to see Tyson's products from farm to table, ensuring quality and guarding 'safety on the tip of the tongue'. The road is general.