FOOD SANITATION AND HYGIENE

Food hygiene constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the development of Hazard Analysis Critical Control Point (HACCP), as well being as a component of all GFSI-benchmarked food safety standards. Government, industry and consumers all play a role in safe sanitation and food hygiene practices.

Studies have shown that an appreciable percentage of foodborne illness cases can be attributed to poor sanitation and food hygiene, including poor personal hygiene and contamination of equipment and/or environments. Examples of food recalls related to sanitation issues include the contamination and subsequent recall of deli meats in Canada in 2008, when cells of Listeria monocytogenes were transferred to the product after surviving in equipment niches, where they were protected from sanitation procedures. The company was very public about the changes made to the sanitation program since then, including regular testing to monitor the success of the strategy in reducing environmental contamination.

Within it, the following general prerogatives of the guidelines are laid out: 

·  Identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption

·  Recommend a HACCP-based approach as a means to enhance food safety

·  Indicate how to implement those principles

·  Provide guidance for specific codes which may be needed for – sectors of the food chain; processes; or commodities; to amplify the hygiene requirements specific to those areas

When designing a food hygiene and sanitation program, a total supply chain approach is crucial. The major areas to cover are:

·  Equipment

·  Environment

·  Air

·  Water

A key thing to note about these areas is that they function not as a static entity, but as a constantly evolving system. This is why good food hygiene programs need to be responsive to the dynamics of the plant environment and emerging risks – the same proactive approach used when developing HACCP.

According to the Codex Alimentarius Commission, food hygiene should cover all of these elements throughout the supply chain (all GFSI-benchmarked standards have similar requirements for housekeeping and food hygiene, with details laid out in their respective guidance documents):

·  Primary Production (environmental hygiene, hygienic production, handling storage & transport, cleaning, maintenance and personnel hygiene)

·  Establishment – design and facilities (location, premises and rooms, equipment, facilities)

·  Control of operation (food hazards, hygiene control systems, incoming materials, packaging, water, management & supervision, documentation & records, recall procedures)

·  Establishment – maintenance and sanitation (maintenance & cleaning, cleaning programmes, pest control systems, waste management, monitoring effectiveness)

·  Establishment – personal hygiene (health status, illness and injuries, personal cleanliness, personal behaviour, visitors)

·  Transportation (general, requirements, use & maintenance)

·  Product information and consumer awareness (lot identification, product information, food labelling, consumer education)

·  Training (awareness & responsibilities, training programmes, instruction & supervision, refresher training

Cleaning and food hygiene procedures for the building, plant and equipment should be validated using visual, analytical or microbiological methods – and records should be maintained. For instance, swab samples can be taken from various places on equipment, floors, walls or drains, to test for the presence of contamination. Then, after applying a sanitation step, samples can be taken again and compared with the original results to ensure that the step is effective at reducing harmful microbes to safe levels. For certain high-risk materials (e.g. allergens, ruminant protein or ready-to-eat products), validation of procedures is mandated, with individual governments designating acceptable methods for cleaning of high-risk materials.

A comprehensive food hygiene and sanitation program leaves nothing to chance. Responsibility should be designated for each parameter: 

·  Frequency of cleaning

·  Method (chemicals used, concentrations, materials – including colour-coded/segregated tools to prevent cross contamination of high-risk materials)

·  Verification records to ensure that procedures are being carried out consistently and effectively.

·  Acceptable limits for CCPs must also be scientifically-established and maintained with regular monitoring

·  Training and communication throughout the organization, with clear leadership from management on food hygiene and sanitation

As with other areas of food safety, sanitation and food hygiene should be proactive. End-product testing is important, but a positive result in the end-product doesn’t tell you where the contamination originated. The overall food hygiene system, when applied at each point in the supply chain, is about managing risks before they result in a case of food contamination. Using common sense and food science based approaches, a well-designed food hygiene program can provide for proactive responses and risk-mitigation from farm to fork.

Overcoming Equipment Sanitation Challenges in the Food/Beverage Industry

in Coil Cleaners, Food and Beverage Production, HVAC, Vapor Steam Cleaners

In the food and beverage industry, a surface is considered “clean” if it is free of food residue, bad odors and grease. Additionally the surface should be sanitized and free of microorganisms.

An effective cleaning and sanitation program is essential in food and beverage production facilities. If the program is not followed, there is a risk that the food and/or beverages could become contaminated by microorganisms.

A cleaning and sanitation program should include the following, according to the Oregon State University Extension Service:

·  Daily routine cleaning and sanitizing procedures that are performed throughout as well as at the end of food processing/preparation.

·  Procedures should be monitored to ensure they are preformed properly.

·  A verification should be performed to monitor the effectiveness of the cleaning/sanitation program.

·  Staff safety must always be considered when developing an effective program. Some things to take into consideration include the safe use of chemicals and hot water.

In an article on Foodproductiondaily.com, food technology expert Andrew Knowles from JBTFoodTech explains that it’s becoming more and more important to focus on machine hygiene.

Because of possible Listeria and E. coli contamination, the standards are becoming more stringent. If facilities managers don’t make cleaning and sanitation top priorities, product quality can be affected, resulting in product recalls.

Knowles notes that freezer systems can present some of the harder obstacles to keeping food processing equipment clean. The food technology expert mentions heat exchanger coils, for example, as one equipment component that is especially prone to contamination because small particles can get stuck in the crevices of the coils.

Because of the many equipment parts involved in food processing, all functions and operations must be included in a cleaning/sanitation program. Cleaning and sanitation must be ongoing processes, not just handled sporadically.

People are important considerations in food sanitation, stresses a publication about food safety from the University of Florida Extension. Most importantly, it’s the people who set and follow the rules. A cleaning/sanitation program is only effective if the people understand its importance and are willing to use it.

That’s why the UF Extension’s sanitation guidelines focus heavily on educating workers, explaining that sanitation practices should include ongoing training which gives personnel an understanding of the processes, explains where problems may exist and encourages a desire in personnel to protect the consumer.

With the right tools, cleaning and sanitation is made easier. Fortunately, Goodway offers a complete line of cleaning products for food and beverage processing facilities.

Our products contain a variety of solutions to keep your facility and machinery clean and free of residues, dirt, debris and microorganisms. You can satisfy all your SSOP (Sanitation Standard Operating Procedures) needs with our solutions including our industrial vacuum systems, dry vapor steam cleaners, chiller and heat exchanger tube cleaning machinery and chemicals.

When it comes to the food industry, sanitation is very important. Before we are serve that delicious meal whether at a 5-star restaurant or at home, the food encounters a myriad of pathways from farms to warehouses or directly to the market, supermarket, into the hands of sellers, our shopper’s bag then eventually on a plate before us. Read the article to learn more about the importance of sanitation in food industry. At some point in life, I would assume as early as you could speak and walk or be able to repeat an action that was shown to you, cleanliness was instilled at home, at school, on television or in public places such as hospitals and clinics. We were taught, for example: to wash our hands after using the bathroom, before eating and even washing our fruits and vegetables before consumption. These are key points of food sanitation.   

What is sanitation?           

By definition, what is sanitation exactly? Well, according to the World Health Organization (W.H.O), “Sanitation refers to the maintenance of hygienic conditions, through services such as garbage collection and waste disposal. Inadequate sanitation is a major cause of disease world-wide and improving sanitation is known to have significant beneficial impact on health both in households and across communities." Sanitation is a key component of food service safety, and it’s a responsibility that is accepted by any food service provider for his customers.

Over the past decade, there has been a major improvement in sanitation across the world but most importantly in Nigeria. Some may question, why is sanitation so important and necessary? Sanitation is of utmost importance and necessity because it reduces contamination and promotes the well-being of equipment, workers, and customers.

In places like Ajegunle, Oshodi and Miletwo, Lagos, thanks to the workers of Lagos Waste Management Authority (LAWMA) public health standards are improving. LAWMA has made it easier for those in the food industry to dispose of their waste and practice clean hygiene thus reducing the chances of individuals becoming sick (resulting in, for example, pneumonia and diarrhoea-related diseases like cholera and dysentery) and getting food poisoning. READ ALSO: Ecologist wants to ban butchers from exposing meat Do sanitation and hygiene go hand in hand? Though sanitation is very important it must be accompanied by good hygienic practices and behaviour, which according to W.H.O are “conditions and practices that help to maintain health and prevent the spread of diseases.” A few examples of hygienic practices in the food and beverage industry should be taken into consideration: At some point in life, you would assume as early as you could speak and walk or be able to repeat an action that was shown to you, cleanliness was instilled at home, at school, on television or in public places such as hospitals and clinics. We were taught, for example: to wash our hands after using the bathroom, before eating and even washing our fruits and vegetables before consumption. These are key points of food sanitation.      

• Pre-operational hygien

 • Operational hygiene

• Pest management

• Storage and distribution In addition to hygienic practices, there are five key food safety principles and practices that must be followed according to WHO: • Use clean water and raw materials.

• Separate raw and cooked foods to prevent cross-contamination.

• Prevent contaminating food with pathogens that may spread from people, pets, and pests.

 • Cook food at the appropriate length of time and temperature to kill pathogens.

 • Store food at the right temperature. Seeing that the food industry provides goods and services for consumption, it is necessary for them to have their consumers’ interest at heart, beginning with hygiene and sanitation. So if you or someone you know are interested in this field, share this article with them so that it will help them on the road to their success or to make them better aware of the importance of sanitation in the food industry.

6.1.2 CLEANING PROCEDURES AND METHODS

Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids.

Cleaning procedures will involve, where appropriate:

• removing gross debris from surfaces;
• applying a detergent solution to loosen soil and bacterial film and hold them in solution or suspension;
• rinsing with water which complies with section 4, to remove loosened soil and residues of detergent;
• dry cleaning or other appropriate methods for removing and collecting residues and debris; and
• where necessary, disinfection with subsequent rinsing unless the manufacturers’ instructions indicate on a scientific basis that rinsing is not required.

6.2 CLEANING PROGRAMMES

Cleaning and disinfection programmes should ensure that all parts of the establishment are appropriately clean, and should include the cleaning of cleaning equipment.

Cleaning and disinfection programmes should be continually and effectively monitored for their suitability and effectiveness and where necessary, documented.

Where written cleaning programmes are used, they should specify:

• areas, items of equipment and utensils to be cleaned;
• responsibility for particular tasks;
• method and frequency of cleaning; and
• monitoring arrangements.

Where appropriate, programmes should be drawn up in consultation with relevant specialist expert advisors.

6.3 PEST CONTROL SYSTEMS

6.3.1 GENERAL

Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there are breeding sites and a supply of food. Good hygiene practices should be employed to avoid creating an environment conducive to pests. Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood of infestation and thereby limit the need for pesticides. [Insert reference to FAO document dealing with Integrated Pest Management].

6.3.2 PREVENTING ACCESS

Buildings should be kept in good repair and condition to prevent pest access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain access should be kept sealed. Wire mesh screens, for example on open windows, doors and ventilators, will reduce the problem of pest entry. Animals should, wherever possible, be excluded from the grounds of factories and food processing plants.

6.3.3 HARBOURAGE AND INFESTATION

The availability of food and water encourages pest harbourage and infestation. Potential food sources should be stored in pest-proof containers and/or stacked above the ground and away from walls. Areas both inside and outside food premises should be kept clean. Where appropriate, refuse should be stored in covered, pest-proof containers.

6.3.4 MONITORING AND DETECTION

Establishments and surrounding areas should be regularly examined for evidence of infestation.

6.3.5 ERADICATION

Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety or suitability of food.

6.4 WASTE MANAGEMENT

Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment except so far as is unavoidable for the proper functioning of the business.

Waste stores must be kept appropriately clean.

6.5 MONITORING EFFECTIVENESS

Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspections or, where appropriate, microbiological sampling of environment and food contact surfaces and regularly reviewed and adapted to reflect changed circumstances.

PERSONAL HYGIENE

 HEALTH STATUS

People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management.

Medical examination of a food handler should be carried out if clinically or epidemiologically indicated.

7.2 ILLNESS AND INJURIES

Conditions which should be reported to management so that any need for medical examination and/or possible exclusion from food handling can be considered, include:

• jaundice
• diarrhoea
• vomiting
• fever
• sore throat with fever
• visibly infected skin lesions (boils, cuts, etc.)
• discharges from the ear, eye or nose

7.3 PERSONAL CLEANLINESS

Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings.

Personnel should always wash their hands when personal cleanliness may affect food safety, for example:

• at the start of food handling activities;
• immediately after using the toilet; and
• after handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate.

7.4 PERSONAL BEHAVIOUR

People engaged in food handling activities should refrain from behaviour which could result in contamination of food, for example:

• smoking;
• spitting;
• chewing or eating;
• sneezing or coughing over unprotected food.

Personal effects such as jewellery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food.

7.5 VISITORS

Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section.