1.·Ensure that the filling equipment is thoroughly cleaned and disinfected to prevent cross contamination.
·Regularly maintain and upkeep equipment to ensure stable performance and reduce downtime caused by malfunctions.

2. Environmental control:
·Keep the filling workshop clean and hygienic, regularly disinfect, and control the number of microorganisms in the air.

1.Raw material quality control:
·Check the quality of raw materials to ensure no contamination, no deterioration, and compliance with food safety standards.

2. Packaging material management:
·Packaging materials should be filled and sealed after cleaning and disinfection to control the initial bacterial load.

1. Follow the operating procedures:
·Before filling, confirm the specifications and packaging of the product to ensure correct operation and filling.

2. Personal protection:
·Wear personal protective equipment such as gloves, goggles, face shields, etc. to prevent chemical splashes and inhalation.

3. Personnel hygiene:
·Filling personnel should maintain good personal hygiene habits, such as washing hands frequently and wearing clean work clothes.

1. Quality control of filling:
·Strictly follow the filling operation procedures, control the filling speed and temperature, and ensure stable product quality.

2. Product traceability:
·After filling, perform a sealing check on the product to ensure there are no leaks.
·Mark production date and batch information for product traceability

3. Quality inspection:
·The inspection results are recorded on file, and non-conforming products are not allowed to leave the factory