Food Protection Trends - July 2009 - 439

TABLE 2. Example of steps for implementation of barriers and other controls to maintain enhanced stringency of hygiene in the Primary Salmonella Control Area (PSCA) Step 1 Step 2 • • Form a multidisciplinary team. Define different areas within the facility in relation to hygienic requirements (e.g., PSCA, basic GMP area, transitional area). establish required level of product protection using a hazard analysis or a risk assessment approach. The first priority is to prevent product contact surface contamination with Salmonella. Map all circulation of people, incoming materials, waste, rework, etc. on a flow chart. Access to the PSCA should be limited to essential persons or activities only. Establish barriers where appropriate and clearly define their purpose. Barriers should be acceptable and practical for all persons who enter the area regularly or for specific purposes (e.g., sampling, maintenance, etc.) Take into consideration elements such as drainage and floor slopes; drainage and equipment positions; personnel and material routes; rework handling; storage of spare parts, maintenance tools and cleaning equipment; fire protection devices; conveyors; Clean-in-place circuits; waste collection; air conditioning; air handling system; etc. Define construction and equipment design standards to meet hygiene requirements. Protect the PSCA during equipment installation to ensure that uncontrolled items/personnel and potential contaminants of concern cannot pass. Establish routine procedures that describe what can and cannot pass the barriers and procedures for passing them. Establish procedures to monitor and document barrier efficiency. Establish procedures for maintenance, including routine and unscheduled maintenance. Establish a master sanitation schedule to assure timely and effective sanitation of equipment and the processing environment. Train all personnel who enter the PSCA and others concerned about the barriers and procedures, their purpose, use and maintenance. retrain operators as often as necessary to maintain sanitary practices. • • • Step 3 • • Step 4 • • • Step 5 Step 6 • • ments designated for use in the pSCa. Washing and drying hands prior to entering the pSCa is also important. – dedicated workers may be assigned to hygienic areas at the facility. – dedicated equipment, pallets, utensils and other tools should be used in the pSCa. – bringing products and ingredients into the pSCa without appropriate decontamination/ treatment should be avoided. additional controls are outlined in element 5 for ingredients that are mixed into the finished product without a lethality step. procedures for handling dry ingredients to be added to the finished product without a further inactivation step are elaborated in element 5 (12). ❏ prevent or minimize dust moving into the pSCa from the other areas by physical separations such as walls and by other means such as air filters and positive air pressure in the pSCa relative to the other areas of the facility. – Air filters should be installed and maintained in the ventilation system. the type of filters may vary from simple – dust filters to High Efficiency particulate Air (HEPA) filters, depending on the product, process and the intended consumer. Where necessary and depending on the product and hazard analysis, further steps may be taken to filter air used in direct contact with product (e.g., for product cooling or powder transport) by using a hepa filter applied at a point close to the line. When using HEPA filtered air in direct contact with product, it is more efficient to apply the filtration close to the point of use rather than filtering all air entering the pSCa with a HEPA filter. – to be effective, a wet cleaning should include complete cleaning and sanitizing cycles (for equipment, etc.). partial wet cleaning without sanitizing should be avoided because a sanitizing step is critical to inactivate microorganisms after cleaning. Whenever water is introduced into the facility, thorough cleaning must be followed by sanitizing and drying as appropriate. ❏ establish appropriate cleaning and hygiene procedures for the pSCa and the buffer/vestibule area at the entrance to the pSCa. – use dry cleaning as the routine cleaning practices in the pSCa (discussed further in element 4). – use dry cleaning and controlled wet cleaning for the buffer/vestibule area leading to the pSCa (discussed further in element 4). Keep the area as dry as possible. – Keep the pSCa dry, including floors, ceilings, equipment, products, and all other objects in the area. it is preferred that no drains are installed in this area; if there are drains, the floor surrounding them should ❏ establish a master sanitation schedule to assure timely and e ff e c t i v e s a n i t a t i o n f o r t h e basic gmp and transitional areas (if one is established). – use wet or dry cleaning procedures as appropriate. – dry cleaning involves the use of tools such as vacuum cleaners, brooms, and brushes. dry cleaning in the basic gmp and transitional areas may be followed by a wet cleaning as appropriate. JULY 2009 | FOOD PROTECTION TRENDS 439

Food Protection Trends - July 2009

Table of Contents for the Digital Edition of Food Protection Trends - July 2009

Food Protection Trends - July 2009
Contents
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
Tool to Assist Understanding of Routine Microbiological Monitoring Results of Sheep Carcasses
Control of Salmonella in Low-moisture Foods II
Highlights from the IAFP Rapid Response Symposium
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Thoughts on Today’s Food Safety
Food Protection Trends - July 2009 - Food Protection Trends - July 2009
Food Protection Trends - July 2009 - Cover2
Food Protection Trends - July 2009 - 413
Food Protection Trends - July 2009 - Contents
Food Protection Trends - July 2009 - 415
Food Protection Trends - July 2009 - 416
Food Protection Trends - July 2009 - 417
Food Protection Trends - July 2009 - 418
Food Protection Trends - July 2009 - 419
Food Protection Trends - July 2009 - 420
Food Protection Trends - July 2009 - Sustaining Members
Food Protection Trends - July 2009 - 422
Food Protection Trends - July 2009 - 423
Food Protection Trends - July 2009 - Perspectives from Your President
Food Protection Trends - July 2009 - 425
Food Protection Trends - July 2009 - Commentary from the Executive Director
Food Protection Trends - July 2009 - 427
Food Protection Trends - July 2009 - Tool to Assist Understanding of Routine Microbiological Monitoring Results of Sheep Carcasses
Food Protection Trends - July 2009 - 429
Food Protection Trends - July 2009 - 430
Food Protection Trends - July 2009 - 431
Food Protection Trends - July 2009 - 432
Food Protection Trends - July 2009 - 433
Food Protection Trends - July 2009 - 434
Food Protection Trends - July 2009 - Control of Salmonella in Low-moisture Foods II
Food Protection Trends - July 2009 - 436
Food Protection Trends - July 2009 - 437
Food Protection Trends - July 2009 - 438
Food Protection Trends - July 2009 - 439
Food Protection Trends - July 2009 - 440
Food Protection Trends - July 2009 - 441
Food Protection Trends - July 2009 - 442
Food Protection Trends - July 2009 - 443
Food Protection Trends - July 2009 - 444
Food Protection Trends - July 2009 - 445
Food Protection Trends - July 2009 - Highlights from the IAFP Rapid Response Symposium
Food Protection Trends - July 2009 - 447
Food Protection Trends - July 2009 - 448
Food Protection Trends - July 2009 - 449
Food Protection Trends - July 2009 - New Members
Food Protection Trends - July 2009 - 451
Food Protection Trends - July 2009 - What’s Happening in Food Safety
Food Protection Trends - July 2009 - 453
Food Protection Trends - July 2009 - 454
Food Protection Trends - July 2009 - 455
Food Protection Trends - July 2009 - Industry Products
Food Protection Trends - July 2009 - 457
Food Protection Trends - July 2009 - 458
Food Protection Trends - July 2009 - 459
Food Protection Trends - July 2009 - 460
Food Protection Trends - July 2009 - 461
Food Protection Trends - July 2009 - Coming Events
Food Protection Trends - July 2009 - 463
Food Protection Trends - July 2009 - Advertising Index
Food Protection Trends - July 2009 - 465
Food Protection Trends - July 2009 - 466
Food Protection Trends - July 2009 - 467
Food Protection Trends - July 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - July 2009 - Audiovisual Library Order Form
Food Protection Trends - July 2009 - Booklet Order Form
Food Protection Trends - July 2009 - Membership Application
Food Protection Trends - July 2009 - Thoughts on Today’s Food Safety
Food Protection Trends - July 2009 - Cover3
Food Protection Trends - July 2009 - Cover4
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