HDPE bottled calcium milk drinks rancid quality analysis

Investigation and Analysis:

1. Set up an investigation team in time to lead the quality supervision department;

2. In a timely manner to contact the market supervisory personnel of the market in which the product is located to conduct investigations on product symptomatic symptoms, product batches, and whether similar products have similar problems.

3. Track other market conditions for the same batch of products;

4. Conduct an internal investigation on the market situation, open the summary and processing meeting, and report to the superior department.

When observing individuals with problematic products, the following products were found to have rancidity, agglomeration in the bottle, acidification after opening, and odor.

According to the analysis, the reason of rancidity is mainly due to the malodor caused by the proliferation of microorganisms, along with the phenomenon of protein denaturation and coagulation, etc. Especially for milk beverage products, the nutrients are particularly abundant, which provides favorable conditions for the growth of microorganisms.

The following factors may cause rancidity:

1. The total number of bacteria in the raw materials and auxiliary materials is too high, or some microorganisms outside the scope of killing bacteria have failed to achieve the final sterilization effect under a certain sterilization capability, resulting in the proliferation of microorganisms and causing rancidity;

2. Ingredients and canning process, improper operation, resulting in secondary pollution of the process, resulting in increased microbial;

3. Is the sterilization capability normal and effective and meets the sterilization requirements?

4. Whether the packaging process causes damage to the product packaging, creating conditions for the entry of microorganisms;

5. Is the temperature and humidity of the storage process reasonable?

6. Whether the transportation process, supplier storage process, etc. caused damage to the product, whether the temperature and humidity are reasonable or not;

Based on the above analysis, a survey and related analysis were conducted:

1. Identify the product of the lot and its approach to the product of the batch, and the characteristics and total number of all rancidous individuals in the point of sale. The rate of rancidity is less than or equal to 0.1%. Samples were sent for inspection. The test results showed that the acidity value and microbial value exceeded the internal control indicators of the company;

2. Trace the production process according to the lot number: check whether the production record is normal from the person, machine, material, method, and ring, and whether it is under control (related data such as point-of-sale inventory, dealer inventory, transportation process, production factors, raw material factors, etc.) . Focus on the problem product lot number and its nearby lot number (the nearby lot number is determined based on the company's raw material supply, production capacity, quality statistics, management system, etc.);

3. Analysis of individual characteristics, no deformation, extrusion, and damage of the bottle body, obvious sealing and wrinkling of aluminum mooring at the seal of the bottle mouth, and unevenness at the individual bottle mouth incision;

4 There was obvious acidity in the milk and there was sedimentation at the bottom of the bottle. Combine with market reaction conditions to determine if there is a need to enter physicochemical or microbiological analysis, usually mainly for microbial analysis, analysis of the type of bacteria and according to the reproduction of microorganisms, to find more specific reasons;

According to the number of rancidity of the batch of products, and the relevant data of the comprehensive batch number traceability, the cause of rancidity was determined.

analyse as below:

The problem is caused by systematic problems. For example, when a bottle is defective in the former process section, it will cause poor filling of the post-process section and increase the risk of control in the latter stage; the bottle quality is mainly unstable, resulting in filling. Poor sealing, subsequent sterilization, and system problems caused by leak detection are as follows:

1. The quality of the bottles is not stable, resulting in poor sealing;

(1) The mechanics do not track the mechanical action in time;

(2) The quality inspection personnel of the bottle-making section did not find the problem product in time;

(3) The unit operation time of machinery is long and unstable;

(4) Feeding personnel are unbalanced, resulting in inconsistent discharge;

2. Filling section;

(1) The aluminum thickness is not uniform;

(2) The operator does not fully follow the consequences of filling;

(3) The quality tracking personnel did not find the problem in time;

3. After sterilization;

(1) The light inspection personnel did not find the problem in time;

(2) The quality tracking personnel did not find the problem in time;

Corrective measures:

Through this incident, the workshop was comprehensively overhauled, and experiences were summed up to strengthen the monitoring of the relevant control points.

First, the bottle section

a) Whether the raw material of the bottle is qualified and whether it can be melted normally;

b) Whether the temperature, pressure, forming time, etc. of the bottle-making process (melting material, molten material discharge time, discharge amount) are controlled;

c) whether the bottle structure is qualified, according to the segmented experimental measurement, does not cause canned extrusion deformation;

d) Whether the incision is flat and the distance from the bottle shoulder is the same. Qualified, does not cause the canned seal to be not good;

e) Whether the quality inspection personnel regularly checks and determines whether a non-conforming product is properly disposed of when it is found, and does not flow into the next process.

Second, the filling section

f) to confirm the cause is the problem of the machine and packaging materials;

g) According to the situation, full-time quality inspectors and quota machine repair personnel shall be responsible for maintenance.

Third, sterilization section

h) Strengthen staff training;

i) At the same time, there is a corresponding internal control method for the system, such as the ability to launch employees, to fully identify problems, and to solve problems in a timely manner;

j) After confirming the cause, the result processing is delivered directly to the customer group.

Fourth, establish a quality warning mechanism

Quality treatment:

1. Give timely feedback to customers and handle client presentations;

2. Release quality warning notices;

3. Confirm the responsibility of the workshop, and form a QC team from the responsible workshop to carry out quality analysis and rectification measures for related issues;

4. Take corrective measures for process monitoring.

Work experience:

1. Strict process requirements for related operations and controls;

2. The complete record is the first information to trace the problem;

3. Perform the full-scale inspection and verification of the effectiveness of the process on a regular basis;

4. For the tracing of the problem (identify the product of the lot and its approach to the product of the lot, and the characteristics and total number of all rancidous individuals present in the point of sale. Samples shall be submitted for inspection.)

5. Summarize methods and steps for product quality traceability (product quality recall, record and batch numbers are crucial, which requires a reasonable design of the production lot number, which can include the date of manufacture, batches of raw materials, production shifts, and pre-sale locations And so on; strict control of the production process, complete records, mutual cooperation of various departments, etc. Establish an effective product recall system, effective recall of problem products, etc.;

Reproduced please specify: Chinese bottle net