Quality Management Of Steamed Bread Factory And Technological Design

Since the development of the staple food industrialization, the small or micro scaled manufacturing enterprises of steamed bread has increased gradually. Usually, these factories were of characteristics as too small in scale, dispersing of management, lack of capital and anti-risk capability. They would always face many problems including poor producing environment, nonstandard design of workshops, lack of product stability, disordered management and so on. However, all of these problems played important roles in the growth and development of the enterprises. The design and operation of the Hao Taitai Food Co. Ltd in Jiyuan City were studied in this paper, and a preliminary quality management system was established, making its operation become on the right track in a short time.Based on GMP, a standard workshop to prevent the pollution and decay of the product caused by the unsuitable environment was designed, ensuring the stability of the product. All above were in order to make a better basis for the quality management.The factory totally covered an area of 5300m2. The workshop were of 1080 m2, while the warehouse covered 480 m2. In the workshop, there were main process room such as dough mixing room, proving room, molding room, steaming room, cooling room and packing room. Moreover, there were pre-proving room, pre-cooling room and buffered room, which led to a well-organized producing by madding different process independently finished, to ulteriorly ensure the quality of steamed bread.Based on the purpose of quality control arid processing technology, the establishment of the quality management system covered four parts, including purchasing, manufacturing, testing and sale. In this way, the quality management system of steamed bread factory were analyzed in detail, the standard of the critical points controlling in daily operation was improved, the potential risks were analyzed, and some emergency measures were made. According to the General Hygienic Regulation for Food Enterprises, the specific requirements in the process of steamed bread production were illuminated, for the purpose of a better control of the quality of product.Finishing this paper could provide a new way of designing steamed bread factory, plant design provides a highly service for the production process. It ensures the quality in production process. It can guide the new steamed bread factory to finishing the production process.