◭ What do we do about the risks of green sichuan pepper during pesticide residues, primary processing and storage?
1. Implement Base Cooperation Model
1) Establish strategic cooperation with green sihcuan pepper planting base, from seedling, planting, fertilization, application, picking, drying and other processes to guide and monitor the whole process, the implementation of standardized management;
2) Green sichuan pepper base: Tepolo base in Jinyang County
2. Strict Control The Procurement Process
1）Regular testing of the inner film bag: regular testing twice a year, the use of tested and qualified safety packaging bags.
2）Replacement of safe packaging bags: in the early acquisition, timely replacement for the national food safety requirements of the inner film bag plus woven bag form of packaging storage, to reduce the risk of plasticizer brought into sichuan pepper.
3. Control The Selection And Processing Process
1）Sampling and inspection of raw materials at the factory: each batch of raw materials acquired to the factory, in accordance with “GB/T 12729.2-2020 spices and condiments sampling methods” sampling for internal or external inspection, the assessment of the test indicators are summarized and entered into the system.
2）Selection processing link: we have independently developed the 9-step purifying selection process and the 27-pass filtration technology, further improving the purifying selection rate of raw materials to 99.5%.
4.Storage
1）Sorting and stacking: Separate and stacking raw materials to reduce the risk of taste channeling and avoid contact with toxic and harmful substances
2）Low-temperature storage: -10-0℃ large-capacity cold storage quality storage, effectively reducing the loss of sichuan pepper active ingredients, so that the sichuan pepper quality to achieve a relatively stable state;
5. The implementation of regular quality inspection of raw materials
Each production area to select a batch of raw materials, respectively, sampling and storage at room temperature and refrigerated conditions, regular monthly conduct sensory, physical and chemical indicators (volatile oil, numbing) testing, and monthly data will be organized and filed.
05 Comprehensive Assessment
Through this investigation, the food safety level of green sichuan pepper raw materials can be assessed as relatively safe from planting, primary processing, storage and other aspects.
This year is a bumper year for green sichuan pepper, but due to the continuous drought since July this year, it has brought a lot of trouble to green sichuan pepper farmers, and it is expected that there will be a certain reduction in green sichuan pepper production next year.
Post time: Dec-13-2022