Meat&Poultry -- August 2014 - 66

Sanitation Tips

Avoiding contamination
The Food and Drug Administration (FDA) has devel-

With respect to clothing, FDA recommends that:

oped a guidance document called "Control of Listeria

-Employees should not wear street clothes in areas where RF-

monocytogenes In Refrigerated or Frozen Ready-To-Eat

RTE foods are processed or exposed unless the street clothes are

Foods", which outlines the agency's current thinking on

adequately covered above the knees with a clean smock

controlling this foodborne pathogen. FDA advises proces-

-Smocks for employees in areas where RF-RTE foods are pro-

sors to consider these recommendations as they relate to

cessed or exposed be worn only in the RF-RTE area

each individual operation and tailor control strategies to

-Smocks be laundered or disposed of daily

the specific circumstances of each processing operation.

-Employees change into a clean uniform or smock before en-

To minimize the potential for contamination of re-

tering areas where RF-RTE foods are processed or exposed

frigerated or frozen ready-to-eat (RF-RTE) foods and

-Smocks or uniforms that will be used in areas where RF-RTE

food-contact surfaces with L. monocytogenes, FDA rec-

foods are processed or exposed be distinguished from smocks or

ommends that processors establish and use a sanitation

uniforms that will be used in other areas (particularly areas

program that includes a written sanitation standard op-

where raw foods are processed or exposed) using a mechanism

erating procedure (SSOP) and a sanitation maintenance

such as color coding

schedule for areas where RF-RTE foods or food-contact

-Smocks or uniforms should be distinguished according to the

surfaces are processed or exposed.

task that the employees perform (production, maintenance,

In general, the written SSOP should address:

QA). For example, if you restrict the access of maintenance

-The condition and cleanliness of food-contact surfaces, in-

employees to areas of the plant where finished product is ex-

cluding equipment, utensils, gloves, and outer garments; and

posed, such color coding helps to identify the employees with

-The prevention of cross-contamination:

such restricted access.

* from unsanitary objects to food;
* from unsanitary objects to food packaging material and

The guidance document makes these additional
recommendations:

other food-contact surfaces (including equipment, utensils,

-Processors should provide separate locker areas, break areas

gloves, and outer garments);

and cafeteria areas for employees who handle RF-RTE foods.

* from raw food to cooked food;

-Employees who handle trash, offal, floor sweepings, drains,

* after any listericidal step; and

production waste or scrap product should change their smocks or

* as a result of traffic flow patterns for employees and

uniforms, wash and sanitize hands, wear clean gloves, and don

for equipment.

and sanitize footwear before handling RF-RTE food or touch-

Any written SSOP should be made readily available

ing RF-RTE food-contact surfaces or food packaging material.

to personnel who are responsible for cleaning and the

-All persons who enter an area where RF-RTE foods are pro-

adherence to the SSOP should be closely and regularly

cessed should thoroughly wash their hands before.

monitored. In addition, when changes are made to com-

-Employees should use suitable utensils (such as spatulas or

pany SSOPs, all new and existing employees should be

tongs), or wear gloves, when touching exposed RF-RTE foods,

re-trained on procedures.

food-contact surfaces, and packaging materials.
-Gloves and footwear should be worn by employees who han-

What to wear

dle RF-RTE foods or who work in areas where RF-RTE are

One of the many topics covered in the FDA's guidance

processed.

document is the importance of what employees wear while

-Employees should not use cleated footwear unless it is neces-

performing their jobs.

sary for their safety, because cleated footwear can collect large

Sometimes sanitation practices aren't all about the spe-

particles of dirt or other waste from the plant.

cific task at hand, it's just as important to use the correct
equipment and wear the right clothing when it comes to
keeping production facilities sanitary.

66

* Meat&Poultry * August 2014 * www.MeatPoultry.com

This list is to be used only as a guideline. Address specific questions to
your supervisor.
http://www.MeatPoultry.com
Meat&Poultry -- August 2014

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