How does the stewed noodle production line prevent contamination or quality issues from foreign objects, and what measures are taken for cleanliness?

The entire stewed noodle production line is typically constructed from stainless steel or other food-grade materials that are non-corrosive, durable, and easy to clean. Stainless steel is resistant to rust and bacterial growth, which significantly reduces the risk of contamination. These materials are often used in components like conveyors, mixers, cookers, and steamers, as they are also capable of withstanding frequent cleaning and sanitation processes.

In advanced production lines, automated systems such as metal detectors or X-ray machines are installed to detect and remove any foreign objects—such as metal fragments, glass, or plastic—that may accidentally enter the production process. These systems are capable of identifying small, hidden contaminants that might otherwise go unnoticed, ensuring the safety and quality of the noodles before they proceed to the next stage.

Contamination can also occur during the handling of raw ingredients. To prevent this, strict incoming material inspections are carried out. This includes testing flour, water, and other ingredients for foreign contaminants before they enter the production process. Materials are sourced from certified suppliers, and in some cases, allergen testing and foreign material screening are conducted to ensure no contamination risks are introduced at the outset.

The production line can be designed with closed-loop systems that minimize human contact with the noodles during processing. These systems help reduce the risk of contamination from external sources, as they allow for automated handling, cooking, and packaging. For example, closed transport systems for raw materials and semi-finished noodles can be employed, reducing the likelihood of exposure to contaminants in the environment.

To prevent contamination from airborne particles such as dust, flour, or other contaminants, the production area is equipped with high-efficiency particulate air (HEPA) filtration systems. These systems ensure that the air in the production area remains clean and free of particulates that could enter the product. Proper ventilation also ensures that any heat or steam generated during the cooking and drying processes does not lead to the buildup of bacteria or mold.

Frequent and rigorous cleaning schedules are implemented across all areas of the production line. This includes wiping down surfaces, washing down equipment, and sanitizing contact points to prevent bacterial growth and cross-contamination. The cleaning protocols are often based on Good Manufacturing Practices (GMP), ensuring that each part of the line is cleaned thoroughly between production runs. The use of food-safe disinfectants and sterilizing agents ensures a hygienic environment throughout the production process.

The equipment is designed with sanitation in mind. This includes smooth, easy-to-clean surfaces, removable parts for thorough cleaning, and avoiding design features that might trap dirt or moisture. For example, conveyor belts are designed with minimal seams or crevices where particles or moisture can accumulate. Non-stick coatings are sometimes used to prevent ingredients from sticking and creating breeding grounds for bacteria.

During production, protective covers or shields are often installed on key equipment such as mixing tanks, steamers, and cookers. These covers prevent airborne contaminants, such as dust or particles, from entering the product. In addition, covers help ensure that the noodles remain free of contact with the external environment until they reach the packaging stage, further reducing the chances of contamination.