Meat&Poultry - December 2012 - (Page 60)
Sanitation Tips (Consejos de Sanidad)
Good hygiene is everyone’s responsibility
BY KIMBERLIE CLYMA
or indirect through equipment, clothing, footwear, utensils or tools. People are probably the biggest source of cross contamination since they move the most from one area of a plant to the other. However, contamination through tools and equipment is also a risk since certain tools are used in multiple areas of a facility, including the equipment that’s intended for sanitation around the plant. It defeats the purpose of sanitizing areas of a plant if the tools used to do the job are also contaminating the area. When it comes to sanitation tools and equipment, it’s essential that management gives its sanitation employees the right resources to do their job properly. This means ensuring there is enough sanitation equipment to effectively clean all areas of a plant. Sanitation equipment should be designated to specific areas of a plant to avoid potential cross contamination. Color-coding tools and equipment is a great way to ensure the equipment is kept in the appropriate area. The equipment should be dedicated into one of three categories: food contact, non-food contact and drain. Brushes, hoses, foaming carts and even sanitation clothing should not be shared in any of these three areas. Sanitation crews should also be careful not to place any food-contact surface equipment on the floor during the disassembly/reassembly process. Plants need to provide sanitation teams with carts or racks to hold the equipment. I n addition, it’s
important to have an appropriate place to store the sanitation crews’ clothing, footwear and tools. If the sanitation crew dons clothing and footwear that aren’t sanitary, it will nullify the work they are doing. These same rules should apply to the maintenance crew at the plant. Maintenance personnel also go from one area of a facility to another on a daily basis, which increases the possibility of cross contamination. If it isn’t possible to provide separate maintenance equipment for different areas of the plant – food contact and nonfood contact areas – then it’s essential to train maintenance personnel on sanitation practices when it comes to their equipment, tools and clothing. Find sanitizers and cleansers that can effectively clean maintenance tools without corroding them. These details can make the difference between a clean facility and a truly sanitized food plant. ■
M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed by a sanitation crew supervisor. We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@ sosland.com.
he health of employees plays an important role in food sanitation.
Humans are a major source of food contamination. Their hands, breath, hair and perspiration can contaminate food, not to mention unguarded coughs and sneezes, which can cause illness. People are the potential sources of microorganisms that cause illness in others through the transmission of viruses or through food poisoning. Knowing this, it is essential to ensure all employees understand their role when it comes to plant sanitation. The food industry is focusing more on employee education and training to ensure employees are familiar with the principles of food protection. A topdown approach is crucial. Everyone from management to production, sanitation staff to maintenance, as well as plant visitors, need to understand and follow sanitation practices, and more specifically personal hygiene practices. This may be easier said than done in a food-processing facility because there are so many activities and movements that could potentially result in the transfer of microorganisms, chemical adulterants or foreign objects from personnel to the food product. The transfer can be direct through the body, skin, hair or mouth
• Meat&Poultry • December 2012 • www.MeatPoultry.com
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