Food Proccessing Manual

There were over 700 food recalls in 2016. Poor sanitation and production methods at food processing
facilities can spread salmonella, E. coli, and listeria, cause many outbreaks, and lead to the recall of
millions of pounds of food.

Regulators and consumers expect food processors and handlers to follow food safety standards to
minimize the risk of contamination and illnesses. One mistake in food processing can cause hundreds of
illnesses, deaths, lawsuits, and facilities closures. Prevention is the best weapon against food
contamination. Here are six crucial safety practices for food processing.

1. Facilities and Equipment Design

Processing facilities should be designed to minimize contamination and pest host spots. Safe, durable
materials should be used.

The layout of machinery can also affect food safety. It should make it easy to clean and maintain
equipment and prevent contamination. Food can build up in hard to reach places. Proper design can
prevent this. The principles of sanitary design include cleanable, compatible, accessible, hygienic design,
no niches, and hermetically sealed hollow spaces.

2. Hygiene

Microorganisms can cause food poisoning. Everything that comes into contact with the food must be
cleaned regularly: food handlers, equipment, tools, and utensils. A program for regular cleaning and
disinfection of everything in a facility is necessary to prevent outbreaks.

Employees must practice proper personal hygiene habits, such as not working when ill, frequent hand
washing, reducing contact with food, covering hair and cuts and sores, and protective clothing.

A diligent cleaning regimen is also necessary for pest control.

3. Pest Control

Pests are a big problem with food safety. Some insects can spread food-borne illnesses. Rodents are
another contamination problem and they can also damage machinery. Monitoring and detection of
different pests helps to reduce the risk of pests getting into food at any stage of production.

4. Proper Waste Handling

Poor waste management can exacerbate a pest problem. Improperly stored waste attracts pests and
increases the likelihood of contamination. Proper waste receptacle design and vigilant waste disposal are
crucial for a food safety program.

5. Safe Storage and Handling

Food contamination and spoilage can be caused by improper food handling and storage. Certain foods
must be stored in certain ways to avoid contamination. Cross contamination, temperature, and humidity
are just a few things handlers must be aware of to reduce the risk of tainted food.

6. Employee Training

An employer can design and implement the best facilities and safety procedures based on the best
available information, but if the people actually handling the food aren’t regularly trained, then it’s all for
nothing. Frequent staff training is required to ensure the safety procedures are consistently followed and
new hazards addressed. Employees should be thoroughly trained when first hired, periodically
thereafter, whenever there’s a new hazard, and when employees take on new duties.