Basic Elements of a Sanitation Program for Food Processing ...

1 FS15. Basic Elements of a Sanitation Program for food Processing and food handling 1. Ronald H. Schmidt2. This document covers current definitions and Provide functional thermometers to all food practices of food handling and Processing for storage boxes. institutions and commercial enterprises. Monitor the temperature on serving lines on a Background regular frequency. A three-word definition of food Sanitation is Thaw frozen foods under refrigeration or under protection from contamination. With this in mind, cold water. all functions and operations must be included in a Do not thaw foods at room temperature. Sanitation Program . All food products must be protected from contamination from receiving (and Hygiene and Personnel Practices before) through distribution.

2 Sanitation is a dynamic and ongoing function and cannot be sporadic or Regardless of type of Processing or food something that can be turned on once a day, once a handling operation, the number one consideration in week, etc. Therefore, another definition could be: food Sanitation is people. It is people who set the " Sanitation is a way of life". rules, follow the rules, and also break the rules of Sanitation . A Sanitation Program is as good as the Temperature Control attitude, willingness, and efforts of people. That is The primary rule of Sanitation is to pay strict why the most important aspect of a Sanitation Program is ongoing personnel training. attention to food temperatures. It is essential that the full meaning of Sanitation Avoid prolonged holding in the danger zone and its wide economic scope be accepted by everyone (from 40 F to 140 F).

3 Concerned in the food system-including management. 1. This document is Fact sheet FS15, one of a series of the food Science and Human Nutrition Department., Florida Cooperative Extension Service, Institute of food and Agricultural Sciences, University of Florida. Publication: June 1997. Reviewed: April 2008. Please visit the EDIS Website at 2. Ronald H. Schmidt, Ph. D., professor and food science extension specialist, food Science and Human Nutrition Dept., Cooperative Extension Service, Institute of food and Agricultural Sciences, University of Florida, Gainesville, 32611. The Institute of food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations.

4 Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program , and Boards of County Commissioners Cooperating. Larry Arrington, Dean Basic Elements of a Sanitation Program for food Processing and food handling 2. Personnel training should include appropriate warm-running, potable water. Hands must also be Sanitation principles and food handling practices, washed after handling contaminated materials and manufacturing controls, and personal hygiene after using toilet facilities. Where required, practices. employees must use disinfectant hand dips. Sanitation Principles and food handling Personal Cleanliness and Conduct Practices Personal cleanliness must be maintained while Personnel training should instill and nurture an involved in food handling operations: understanding of the Processing steps and technologies for each product manufactured or Sanitary protective clothing, hair covering, and handled and where potential problems exist, and footwear must be worn and maintained in a create a keen desire to satisfy and guard the clean, sanitary manner.

5 Consumers' interests. Gloves, if worn, must be clean and sanitary. Manufacturing Controls and Essential All food - handling personnel must remove Operations objects ( watches, jewelry) from their person Production personnel must be trained in the which may fall into or contaminate the food critical Elements of the operations for which they are product. responsible, in the importance of these operations, Tobacco, gum, and food are not permitted in monitoring these operations, and in action to be taken food - handling areas. when these operations are not controlled. Traffic Control/Controlled Access Certain industries have developed certification programs for operators of essential heat- Processing Personnel and visitor access to specific food - equipment ( milk pasteurizer or retort operators).

6 Product handling areas must be restricted. Personnel If such programs don't exist for a given Processing involved in raw product handling ( , farm truck segment, it is important that specific training drivers, etc.) must not be allowed in Processing or programs be developed for such personnel. finished product areas. Foot baths and hand dips, where required, must be properly maintained and Hygienic Practices used. Color coding of clothing, maintenance and Communicable Diseases/Injuries other equipment should be used to clearly identify raw vs. processed product operations. Persons known to be suffering from, or known to be carriers of a disease likely to be transmitted Premises and Surroundings through food , must be restricted from any Outside Surroundings food - handling area.

7 Likewise, persons afflicted with infected wounds, skin infections, sores, etc., must Outside surroundings should be evaluated for also be restricted from these areas. Any persons with sources of contamination such as vermin, bird open cuts or wounds should not handle food unless harborage areas, drainage problems, odor problems, the injury is completely protected by a secure, debris, refuse, and pollution-smoke, dust, other waterproof covering. contaminants. Appropriate steps must be taken to contain and control any potential sources of Hand-washing contamination. Facilities with hot water for hand-washing must be provided and must be convenient to food handling areas. All personnel involved in food handling must thoroughly wash hands with soap under Basic Elements of a Sanitation Program for food Processing and food handling 3.

8 Buildings and Facilities Waste Facilities The two most important overall Elements of any Facilities designed to prevent contamination food - Processing and - handling facility is that it should provide for the sanitary storage of waste and should be cleanable, and so designed and constructed inedible material prior to their removal from plant or that it prevents entrance or harborage of pests or surroundings. Waste containers are to be clearly other sources of contamination. Unfortunately, many identified. existing facilities do not readily meet these essential Elements . General Protection from Contamination Design and construction In general, the facilities and various non-product contact surfaces and equipment must be evaluated to Building Construction assess potential for food -product contamination.

9 Shielding from overhead contamination should be The facility should have floors, walls, and provided as deemed necessary. Examples include: ceilings constructed of suitable, approved materials shielding over food product fillers or bottle which are durable, smooth, impervious and easily conveyers, shielding from refrigeration unit drip in cleaned. Walls should be light colored and coolers, sneeze guards on food service serving lines, well-joined, and floors should be adequately sloped etc. for drainage to trapped outlets. Openings to outside and/or non- food - Processing or - handling rooms or Flow-Through Pattern facilities must be sealed. Instrument panels should be appropriately locked and sealed to prevent harborage A well-designed food - Processing or - handling of insects.

10 Windows and doors must be tight and facility is constructed to minimize traffic to prevent close-fitting. And doors in food - Processing areas contamination. It is desirable to have a product self-closing. flow-through that physically and operationally separates raw product functions from Processing Overhead Structures and Lighting functions and finished product functions in order to avoid cross-contamination. Boiler and engineering Overhead structures should be situated and rooms must always be separated from constructed to prevent contamination of the food food - Processing and - handling areas. products, and lighting is to be adequate with properly sealed, safety type overhead fixtures. Sanitary Facilities Heating, Ventilation, and Air Conditioning Washrooms, Lunchrooms, Change Rooms (HVAC).