When dealing with high volumes of food processing and materials, it is hard not to envision any problems associated with the spread of bacteria or identifying sources of contamination. With adequate sanitation methods and procedures, any risks of contamination from machinery and tools used in the food industrial process can be eliminated.
Proper methods of sanitation derive from the term ‘industrial hygiene’. Industrial hygiene is identified as the set of conditions and rules necessary to ensure safety and food safety at all stages of the food chain process.
According to the Food and Agricultural Organization, Good Hygiene Practices (GHP), are defined as the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. An example of these conditions includes:
- Process validation
- Job training and competence
- Documentation that provides procedures and step-by-step manuals
- Chemical and physical product contamination control
The goal of safe industrial hygiene practice includes recognizing hazardous conditions and taking corrective action to eliminate any conditions that could lead to future problems. These problems include any type of bacteria, fungus, or other living organism that can cause bacterial infection or contamination.
The following steps contribute to Good Hygiene Practices (GHP):
Facility Sanitation
Within the facility of operation, lights and ventilation areas are vital for food safety. Ventilation systems should be strategically positioned so that air does not flow from contaminated areas to clean areas and easily accessible for proper cleaning. As for lighting, all fixtures should be protected to prevent contamination from breakage.
Operations Control
Having a proactive management system in place requires adequate design of processes, products, and organized procedures. In food processing, it is necessary to conduct microbial testing and air quality testing as part of GHP. A management system who takes initiative to implement these testings may prevent the contamination of pathogens or indicator organisms that may harm the food production process.
Equipment Validation
Any machinery, containers, or equipment coming into direct contact with food should be easily movable for cleaning and disinfection. Equipment used to cook heat or store food should allow temperatures to be monitored as well as humidity and any other affect likely to have a negative outcome on the safety or position of food.
Taking preventative steps and providing adequate training are all factors contributing to a successful food processing facility. For more information on how data loggers can assist with Good Hygiene Practices, contact MadgeTech today!
