Food Protection Trends - January/February 2018 - 55

18) (data not shown). Seven establishments reported their
facility age was > 50 years, while four reported the facility
was built within the last 15 years. Twelve of 19 (63.2%)
establishments reported having completed construction in
the past five years to expand or renovate processing areas
(data not shown). Renovations were described to facilitate
greater food safety preservation during production through
changing surface materials (e.g., incorporating smooth,
cleanable and easily sanitized surfaces: steel, flooring
materials, etc.), or incorporation of processing systems
likely to enhance food safety through microbial control (e.g.,
carcass scalding, refrigeration/freezing upgrades).
FSIS Directive 6410.3 (41) identified maintaining
positive pressure airflow as a means to maintain sanitary
process control procedures in poultry, though such systems
may also be applied to pork products manufacture. In the
current study, one-third of responding facilities (33.3%;
6/18) reported positive airflow was utilized in their finished
product room, whereas 12/18 (66.7%) reported having
no airflow control system (Table 2). Approximately 79%
(15/19) of establishments reported having a temperaturecontrolled environment in their facility; 21% reported their
facility was not temperature-controlled (Table 2). When
probed regarding the locations of temperature-controlled
areas/environments within establishments, respondents
consistently indicated that no temperature control systems

were maintained in areas designated for animal slaughter
because of inability to maintain adequate temperature control
with outside air exposure. Table 3 provides mean reported
temperatures for different locations within respondent
facilities. Fresh product cutting areas and further processed
post-lethality product handling areas should be temperature
controlled to prevent microbiological organisms from
replicating, in addition to having sanitation systems designed
to minimize movements of pathogens from these product
handling areas (9, 34, 39, 43, 44).
Employee hygiene management practices and procedures
Regarding training for employees on proper handwashing
as a component of Good Manufacturing Practices (GMPs),
89.5% (17/19) of respondents indicated that all company
employees were provided handwashing training. In one
facility, only supervisors were described as receiving
handwashing training, one facility, reported not providing
any training to employees regarding handwashing practices
(data not shown). Additionally, almost half of respondents
(47.4%; 9/19) indicated that supervisors were responsible
for monitoring employee handwashing practices, and the
remainder (10/19) indicated that employees assumed
personal responsibility for adequate handwashing practices
(data not shown). Table 4 depicts findings from survey
questions regarding establishment employee dress code

TABLE 2. Facility physical characteristics potentially impacting product safety: airflow
management, product handling water sources, employee handwashing stations
location(s), and floor drain locations
Facility Characteristica
Airflow Control System Utilization?

Temperature Control in Processing?

Water Source(s)

b

Hand-Washing Station Location(s)

Response

n

%

Positive Airflow Used

6/18

33.3

Negative Airflow Used

0/18

0.0

No Airflow Control

12/18

66.7

Yes

15/19

78.9

No

4/19

21.1

Municipal

15/18

83.3

Private Source(s)

1/18

5.6

Well/Other Sources

2/18

11.1

Inside Raw and/or Finished Product Processing Areas

18/19

94.7

At Entry/Exit of Processing Area(s)

5/19

26.3

Employee-Accessible Restrooms

1/19

5.2

Facility characteristics indicate questions posed to respondents followed by the number of surveys returned with responses
given to question.
b
Reports water source characteristics for waters specific to meat harvest and/or products manufacture.
a

January/February Food Protection Trends

55



Table of Contents for the Digital Edition of Food Protection Trends - January/February 2018

Assessing the Usage of Food Thermometers at American University Football Tailgates
An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Beyond the Bio - Joe Frank
PDG Highlight The Dairy Safety & Quality Professional Development Group
General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Industry Products
Coming Events
Food Protection Trends - January/February 2018 - Cover1
Food Protection Trends - January/February 2018 - Cover2
Food Protection Trends - January/February 2018 - 1
Food Protection Trends - January/February 2018 - 2
Food Protection Trends - January/February 2018 - 3
Food Protection Trends - January/February 2018 - 4
Food Protection Trends - January/February 2018 - 5
Food Protection Trends - January/February 2018 - 6
Food Protection Trends - January/February 2018 - 7
Food Protection Trends - January/February 2018 - Assessing the Usage of Food Thermometers at American University Football Tailgates
Food Protection Trends - January/February 2018 - 9
Food Protection Trends - January/February 2018 - 10
Food Protection Trends - January/February 2018 - 11
Food Protection Trends - January/February 2018 - 12
Food Protection Trends - January/February 2018 - 13
Food Protection Trends - January/February 2018 - 14
Food Protection Trends - January/February 2018 - 15
Food Protection Trends - January/February 2018 - 16
Food Protection Trends - January/February 2018 - 17
Food Protection Trends - January/February 2018 - An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Food Protection Trends - January/February 2018 - 19
Food Protection Trends - January/February 2018 - 20
Food Protection Trends - January/February 2018 - 21
Food Protection Trends - January/February 2018 - 22
Food Protection Trends - January/February 2018 - 23
Food Protection Trends - January/February 2018 - 24
Food Protection Trends - January/February 2018 - 25
Food Protection Trends - January/February 2018 - 26
Food Protection Trends - January/February 2018 - Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Food Protection Trends - January/February 2018 - 28
Food Protection Trends - January/February 2018 - 29
Food Protection Trends - January/February 2018 - 30
Food Protection Trends - January/February 2018 - 31
Food Protection Trends - January/February 2018 - 32
Food Protection Trends - January/February 2018 - 33
Food Protection Trends - January/February 2018 - 34
Food Protection Trends - January/February 2018 - 35
Food Protection Trends - January/February 2018 - 36
Food Protection Trends - January/February 2018 - 37
Food Protection Trends - January/February 2018 - 38
Food Protection Trends - January/February 2018 - 39
Food Protection Trends - January/February 2018 - 40
Food Protection Trends - January/February 2018 - 41
Food Protection Trends - January/February 2018 - 42
Food Protection Trends - January/February 2018 - 43
Food Protection Trends - January/February 2018 - 44
Food Protection Trends - January/February 2018 - 45
Food Protection Trends - January/February 2018 - 46
Food Protection Trends - January/February 2018 - 47
Food Protection Trends - January/February 2018 - 48
Food Protection Trends - January/February 2018 - 49
Food Protection Trends - January/February 2018 - 50
Food Protection Trends - January/February 2018 - 51
Food Protection Trends - January/February 2018 - Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Food Protection Trends - January/February 2018 - 53
Food Protection Trends - January/February 2018 - 54
Food Protection Trends - January/February 2018 - 55
Food Protection Trends - January/February 2018 - 56
Food Protection Trends - January/February 2018 - 57
Food Protection Trends - January/February 2018 - 58
Food Protection Trends - January/February 2018 - 59
Food Protection Trends - January/February 2018 - 60
Food Protection Trends - January/February 2018 - 61
Food Protection Trends - January/February 2018 - 62
Food Protection Trends - January/February 2018 - 63
Food Protection Trends - January/February 2018 - 64
Food Protection Trends - January/February 2018 - 65
Food Protection Trends - January/February 2018 - 66
Food Protection Trends - January/February 2018 - 67
Food Protection Trends - January/February 2018 - Beyond the Bio - Joe Frank
Food Protection Trends - January/February 2018 - 69
Food Protection Trends - January/February 2018 - 70
Food Protection Trends - January/February 2018 - PDG Highlight The Dairy Safety & Quality Professional Development Group
Food Protection Trends - January/February 2018 - General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Food Protection Trends - January/February 2018 - 73
Food Protection Trends - January/February 2018 - 74
Food Protection Trends - January/February 2018 - 75
Food Protection Trends - January/February 2018 - 76
Food Protection Trends - January/February 2018 - 77
Food Protection Trends - January/February 2018 - 78
Food Protection Trends - January/February 2018 - 79
Food Protection Trends - January/February 2018 - 80
Food Protection Trends - January/February 2018 - 81
Food Protection Trends - January/February 2018 - Industry Products
Food Protection Trends - January/February 2018 - 83
Food Protection Trends - January/February 2018 - 84
Food Protection Trends - January/February 2018 - 85
Food Protection Trends - January/February 2018 - 86
Food Protection Trends - January/February 2018 - 87
Food Protection Trends - January/February 2018 - Coming Events
Food Protection Trends - January/February 2018 - Cover3
Food Protection Trends - January/February 2018 - Cover4
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