Hygiene in food processing : principles and practice


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Industrial Monitoring: Hygiene in Food Processing | SpringerLink

If an item is misplaced or stored illogically, it should be moved to a more convenient location. Sorting can help minimize chances of cross-contamination and cross-contact by sorting food-contact and non-food-contact items apart from each other. This makes it easy for the employee to find the right tool at the right time, thus minimizing chances cross-contamination between raw and finished product.

Items should be organized logically, with like items together.

Color-coding can be introduced to keep food-contact and non-food-contact items in separate zones and to keep allergens apart where needed. Shadow boards can be used to give every tool a place. Tools, machinery and the work area itself should be cleaned as a part of the shine step, which should be repeated as frequently as necessary.

Factories that deal with particularly sensitive material such as meat or ready-to-eat foods should consider using hygienically designed tools, which are easier to thoroughly clean and sanitize, than standard tools.

Before writing procedures, watch employees to see where they have consistent methods that work. Take notes on what works, and problem-solve with workers to find solutions to inconsistent and inefficient steps in the process.

Hygiene in Food Processing

When you write Standard Operating Procedures or SOPs, consult with employees again on how the entire process should work. The process should feel natural to workers and not be forced. Come up with a training program for new employees, and refresh current employees on the procedures at least yearly, or when there are changes. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment.

These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.

This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

Provides a revised overview of the practices for safe processingIncorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plantsThis essential second edition is useful for professionals responsible for hygiene in the food industry. Wordery is one of the UK's largest online booksellers.

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Hygiene in food processing : principles and practice Hygiene in food processing : principles and practice
Hygiene in food processing : principles and practice Hygiene in food processing : principles and practice
Hygiene in food processing : principles and practice Hygiene in food processing : principles and practice
Hygiene in food processing : principles and practice Hygiene in food processing : principles and practice
Hygiene in food processing : principles and practice Hygiene in food processing : principles and practice

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