Gıda Güvenliği Eğitimi

In July 2025, Yihong Agricultural Products Co., Ltd. organized a special training on food safety knowledge in order to strengthen the food safety awareness of all employees, standardize the production process of food processing, and ensure the health and food safety of customers.

At the beginning of the training, the company's philosophy was emphasized: ensuring the safety and quality of food is the fundamental of food enterprises. Only by providing truly safe and reliable products can we get the lasting trust and praise of customers. This is not only a legal requirement, but also a requirement for employees and food processing by an enterprise that considers customers.

During the training process, we learned about the three major types of hazards that may be faced in food production, including biological hazards, that is, the pollution of bacteria, mold and toxins. These hazards usually come from employees' hands, processing equipment, workshop environment and process omissions and other parts and links. Chemical hazards, that is, residues of pesticides and veterinary drugs, antibiotics, industrial pollutants, pollution caused by improper use of additives or packaging materials. Physical hazards, that is, foreign objects such as metal debris, glass, plastic, hair, sawdust, stones, and packaging debris that may be mixed in the production environment.

In this training, the company focused on the safety and health management matters that must be strictly implemented at the production site, especially the management of personnel before entering the workshop. Strict requirements have been made. For example, if an employee has discomfort or trauma such as colds, diarrhea, vomiting, fever, skin infections, etc., they must report it immediately. After being evaluated by the person in charge and acting in accordance with the instructions, those with serious health problems such as jaundice are prohibited from working or entering the workshop. In terms of hygiene, it is strictly forbidden to wear overalls and shoes in and out of non-production areas. Overalls should be kept clean and stored separately from casual clothes. Dirty overalls must be cleaned and disinfected at fixed points. Before entering the workshop, you must wear a work hat, mask, overalls and water shoes in strict accordance with the regulations, and thoroughly wash your hands and disinfect your water shoes.

Kısacası, bu gıda güvenliği eğitimi, sistematik açıklamalar aracılığıyla gıda güvenliğinin önemli rolü konusunda bize derinlemesine bir anlayış kazandırdı. Ayrıca, herkes çeşitli sağlık yönetimi gerekliliklerinin gerekliliğini tam olarak anladı ve kirlilik riskini önlemek için bazı özel yöntemlerde uzmanlaştı. Şirket, gıda güvenliği kültürünü güçlendirmeye, günlük denetimleri titizlikle uygulamaya, her ürünün güvenlik ve kalite kontrollerinden başarıyla geçmesini sağlamaya ve müşterilerinin sağlığını ve haklarını yüksek bir sorumluluk duygusuyla korumaya devam edecektir.