Food Protection Trends - June 2009 - 347

TABLE 3. Example check list related to potential Salmonella ingress and spread in a facility Subject/Questions Comments PHYSICAL FACILITY & PLAnT dESIGn 1. ceiling (drop ceilings) and walls clean and in good repair? • • False ceilings designed with rigid insulating and proper sealing? Any sign of leaks, condensate or stains? 2. Deterioration or missing grout from floors, drains, brick? Cracks or delamination in wall/floor interfaces and along floor expansion joints? 3. Floors constructed to prevent standing water and cleanable? • • • Floor drains corroded/rusted/joint cracks? See page between rooms/doors noted? Does the sub-floor have water flow (“aquifer”) beneath the current floor? 4. Sewer/drain back-up controls in place starting at the septic system moving to rte areas (e.g., screens, backflow prevention device used)? • • • • • • Drain mat covers (if applicable) properly maintained/cleaned/sanitized? Trench drains adequately flushed and sanitized on a routine basis? Any signs of leaks or condensate? Is food dust getting on cooling or heating coils? Is there a filter replacement SSOP? Condensate piped to a sanitary drain or drip pans in place and maintained? 5. hVac refrigeration units cleaned and maintained on a periodic basis? 6. condensate adequately controlled in processing zones to prevent product contamination? 7. hoses in ready-to-eat filling areas free from leaks, clean, and kept off the floor during production? • Air, water, electrical hoses hanging over exposed product zones? EQuIPMEnT dESIGn & CondITIon 1. Equipment food contact surfaces (augers, belts, rollers, conveyors, filler hoppers, nozzles, blenders, cookers, slicers, etc.) free from cracks, chips, poor welds and microbial harborage points? • • Hollow legs, handles, ladders, wheels, tools, in-floor scales, etc. exist which can collect stagnant water? Non-product contact surfaces (framework, insulated lines, control panels, etc.) free of cracks, scratches, or potential harborage locations? 2. equipment (e.g., pipes, valves, hoses, belts, product & cooling lines, etc.) properly maintained and corrosion-free? • • • Unused supply lines removed in production areas? Catwalks above product zones adequately cleaned and with splash guards in place? Cooling water leaks from unpressurized equipment (e.g., chill roll, kettles, etc.)? finished product or relationship to the terminal Salmonella inactivation step. Common Industry Practices ❏ conduct a hazard analysis to determine potential sources of Salmonella. take into consideration potential sources such as those associated with facility integrity, air flow and treatment, personnel and traffic movement, equipment design and incoming materials. For example: – conduct an in-depth assessment of the facility, using a cross-functional team (and outside experts as appropriate) to identify potential problem areas and practices that could lead to Salmonella ingress or spread. efforts should be made to ensure the integrity of the roof, floor and walls in the processing area and to minimize the use of drain pipes over processing lines (7). – inspect intake vents to ensure that they are of sanitary design, cleanable, and fitted with appropriate filters. – inspect exhaust vents to ensure they are hygienically designed to prevent condensate formation and accumulation around the vent exit and to prevent water dripping back into the facility. ensure that exhaust ducts are of sanitary design and cleanable, and that “reverse air flow” does not occur. – Ensure that fire suppression systems internal to equipment (e.g., roasters, ovens, dryers and venting systems) are supplied with water of potable quality, that activation of suppression systems is logged, and that any resulting moisture is removed from internal surfaces of the equipment upon startup. For facility functions where no food contact takes place, “industrial water” (i.e., non-potable) may be utilized. JUNE 2009 | FOOD PROTECTION TRENDS 347

Food Protection Trends - June 2009

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