About Food Safety

Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”

Monday, November 10, 2014

Food plant sanitation program

The employer is responsible for establishing and maintaining a sanitary program to protect the public health and maintain a positive image.

The benefits of production plant sanitation including:
*complying with regulatory requirements
*it can prevent a catastrophe
*enhances effective quality assurance program
*saves energy and retards the spreading of flora throughout the plant

In border terms, production plant sanitation encompasses every aspect of food production:
*plant layout
*raw ingredients
*processing techniques
*production equipment
*cleaning procedure
*microbiological testing
*sanitary inspection
*environment control
*personal

The problem of establishing, applying and maintaining the program falls on the plant sanitarian.

All functions and operations of a food manufacturing plant must be included in the sanitation program on an ongoing basis. All phases of food production and all areas in the plant should be included in the sanitation program, including equipment and floors.

The program should begin by inspecting and monitoring raw materials that enter the facility, because these are potential sources of contamination.

For example, in meat and poultry plants, sanitation standard operating procedures (SSOPs) cover daily preoperational and operational procedures.

Deviations and corrective actions taken must be documented and maintained for a minimum of 6 months and must be made available for verification and monitoring.
Food plant sanitation program

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