Food Safety vs. Instant Cooling

There are some factors of food poisoning in Taiwan, for example,
  1. Bad sanitation environment of the food.
  2. Bad sanitation of the workers.
  3. Contamination of cooked and uncooked food.
  4. Inappropriately preserving.
  5. Complicate manufacture process.
  6. Frequently touches the food.
  7. Too many temporary workers.
  8. Preserve under the dangerous temperature for a long time.
  9. Heat up temperature is not high enough.
  10. Incorrect preserve method of the left food.
 
Take United States as an example. The main reasons of the food poisoning in U.S are:
  1. 4% of using the rest food and cook again.
  2. 7% of incorrect cleaning.
  3. 7% of contamination of cooked and uncooked food.
  4. 11% of contamination of uncooked food.
  5. 12% of the heat up problems.
  6. 16% of incorrect preserving (hot food preserved)
  7. 16% of not enough of heat up time.
  8. 20% of infector touches the food.
  9. 21% of contaminate between the time of manufacture and server dishes.
  10. 40% of incorrect cooling method.

This data shows the importance of the cooling

The number of the bacteria is quite related to the rotten food. In the technology of instant cooling machine, we provide you a new manufacture process. The incorrect cooling method has 40% of chance effect the food. This means the cooling temperature control and correct and efficient cooling will help a lot of the control and stabilize the food quality. And this can also reduce the risk of the food poisoning in the manufacture process.

Sunshine Energy use our main technology to provide the food manufacturing plant a simple, efficiently and low contamination cooling method. To control and reduce the risk of the food poisoning. 

1. Cooking, cooling and packing in the same pail:

Our cooling process, we insist not to transfer the food (hot or cool) by pipe systems. This is because there are more dead spaces you can’t clean in the pipe. And the length of the pipe and dead space are proportional. 1 mm³ will have more than 10 million of bacteria. This is a very serious problem of food safety.
2. Easy to operate, less labor needed, only one person needed to finish the whole process.
 
Our instant cooling machines conform to ergonomics. After cooking, you can use forklift to transfer the food container, therefore, one person can deal with 100 kg of the food of the cooking, cooling and packing process.

 3. Less time of the touch of the food, speedy cooling and small bacteria

The cooling time is short, bacteria will go to sleep before they begin to grow. After cooking, it only takes 10 to 20 minutes to chill to the safer temperature – 18 degree Celsius. The food will not stay under the dangerous temperature. The reports of Food Industry Research and Development Institute shows the number of the bacteria of the food, which is chilled by our instant cooling machine, is 95% lower than the national norm.

Resources: ——————————————–

  1. 顏國欽，食品安全學，1997，藝軒圖書出版社
  2. Michael Jacob, Safe food handling, A training guide for managers of food service establishments, 1989, World Health Organization.
  3. 劉廷英，食品衛生管理慨要，行政院衛生署
  4. 餐飲衛生手冊，行政院衛生署
  5. 餐飲業衛生管理講義，1998，台灣省政府衛生處
  6. 團體膳食製備場所食品衛生安全管理,弘光科技大學餐飲管理學系,游銅錫 教授