Food Processing - October 2007 - (Page 56)

EMPLOYEE HYGIENE See that your plant has appropriate – and, if necessary, different – cleaning agents and systems for both hand and glove cleaning. Check the approval and review codes on hand products. Use only products approved by regulatory agencies. Soap and sanitizer dispensers can help to optimize cleaning effectiveness and minimize waste. USDA E-2-rated solutions are highly recommended. These products remove debris and organic matter and kill microorganisms. They also require a rinse with potable water. E-3 solutions are detergent-free. They sanitize only. Quaternary ammonium is the principal sanitizing agent. PHOTO: MERITECH Shoes can track dirt and contaminants throughout a plant. Boot washers should be placed at entrances to production areas. Though sanitary design and maintenance of equipment is an area of study all its own, it ties in directly to human hygiene and sanitation matters as well. “One of the biggest factors in food safety is equipment cleanability,” says Boufford, noting workers may be in frequent contact with the equipment. “Workers play a big role in potential cross contamination when they don’t follow proper procedures or don’t clean or maintain equipment properly.” The hygiene and sanitation of plant personnel cannot be maximized without rigorous standards, training, systems and enforcement procedures in place. In today’s risk-heavy marketplace, lax hygienic practice can be an invitation to disaster. Check with the companies referenced in this feature for training materials and programs that will help advance your employee hygiene programs and practices. Several offer low- or no-cost assistance in conjunction with product or program purchases. Press respected and qualiﬁed vendors for assistance. Many of the top companies in this ﬁeld are eager to provide counsel. Take advantage of the available tools and counsel. Your employees’ hygiene – like your product safety – is in your hands. MORE ON THE WEB Speaking of hygiene, we have two dozen stories on the subject on our web site, including past features on employee hygiene, pest control, ﬂoor cleaning and cleaning without chemicals … as well as a white paper on uniforms and product round-ups on plant sanitation products. Go to www.FoodProcessing.com. 56 • FOOD PROCESSING OCTOBER 2007 WWW.FOODPROCESSING.COM http://v1000.yaskawa.com http://v1000.yaskawa.com http://www.FoodProcessing.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - October 2007

Food Processing - October 2007 Contents Editor’s Plate Power Lunch NewsBites Rollout Food Biz Kids Product Spotlight Annual R&D Survey Product Development Plant Operations Packaging New Product Profiles Toops Scoops

Food Processing - October 2007

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.