Author: loushland
the remaining pastries change to new sales
many large supermarket chains have self - baked baked goods, golden, barking bread and eggs Cakes in the cupboard emit attractive fragrance, and customers who walk past can not help but buy some tasting.
, however, the consumer's attention is only seductive "scenery", for these food production process is not many people to pay attention to. Recently, this reporter has entered the provincial capital of a large chain supermarket as a migrant worker, revealing the dribs and drabs behind the scenes.
[b] old goods for a label [/b]
[b] on the day of the new goods [/b]
the information registration and a simple entry training, the reporter became the big Runfa supermarket Tianqiao shop, a worker, was assigned to the roasting class. The Department is responsible for the production and sale of self catering flour, and there are about ten workers wearing red or white scarves at the same time. "White scarf" is responsible for raw material processing, plasticity and baking. The "red scarf" is responsible for packaging, shipping and sales. The manager who plays the role of overall management and supervision wears a yellow scarf.
a lot of people have this question. From the information on the label, the pastries in the supermarket are all new. Where are the food that can't be sold on that day? Although the food sector's output is strictly calculated, there is a little surplus. All supermarkets have similar regulations, and the overdue products are handed over to the anti damage personnel and disposed of in a unified way. The products that are not yet expired become a slip of the net.
in the baking course of the big run hair supermarket, the old goods are the "required courses" on the day of delivery, and the following day, the reporter has been assigned to the early class. The work started at six a.m. an old employee arranged for reporters to label the products on the shelves. Most of these shelves were made by the infield workers after four a.m., but there were also a few old goods on the previous day.
new labels are printed together, and the date of production is the number of the day. The old employee told reporters that the remaining labels on the package were left on the previous day. "The old one must be covered under the new label. Don't let it be seen."
a piece of processing, a March 5th production of "coconut forest shore", a blink of the effort became the new goods in March 6th, the shelf life correspondingly from March 7th to March 8th, and in fact, the 8 day has expired. Such practice actually prolongs the shelf life of food, and creates a hidden danger of food safety. The
[b] machine is close to the sink [/b]
[b] sewage often into the [/b]
workshops and placed side by side with four flume for washing. This is the place where the bake tools and staff wash their hands. A machine that stirred the ingredients of the cake was standing on the ground about forty centimeters from the sink, and the gap between them could only accommodate a person, and there were people coming back and forth around. While raw materials are being processed, there will be staff cleaning the tray for baking. The splashed sewage will easily float into the blender.
at the top of the sink, the wall is stud with an instrument for extracting detergent and a box with a hand lotion, and the left is posted on the left of the instrument. According to the requirements, the hand washing process includes five steps: wet hands, hand washing, kneading for 20 seconds, rinsing with water, drying and drying. On the first day of the work, the director asked the reporter to memorize these contents, because "someone will come and check."
[b] hand washing liquid wash tray [/b]
[b] detergent set up [/b]
in the process of sending into the oven, many kinds of food need to be in the metal tray, after use will remain oil stains and debris, the need to use detergent to clean, the tank at this time carrying the function of cleaning the tray. However, the cleaning device, which is nailed on the wall above the trough, is only "to be used for inspection", and the workers need to be removed from the bucket at the shelf two meters away from the sink.
in the process of cleaning, journalists have seen an employee using the right flume out of the box to remove hand lotion from the box for cleaning pallets and holding pallets. When asked what kind of detergent to use to clean the tray, the employee told reporters that there was no strict distinction. "Go back to the back (rinse) and use the front (hand lotion)."
cleaning tray is the key to wash away residual oil stains and prevent repeated baking to produce toxic substances. Because of the limited manpower to use a large number of pallets a day, you can only choose to "look dirty" for cleaning, but the cleaning standard does not look at the oil stains, but the amount of debris left behind. I saw that the reporters were very careful when they cleaned them, and the old staff reminded them of "good intentions". "It's not necessary to be too clean."