A number of steps are required within a defined food and beverage risk management structure;
• design a suitable process to kill or control relevant micro-organisms
• develop a suitable process control system
• Apply hygienic design, incorporating;
Factory siting and construction
Design of building structure
Selection of surface finishes
Segregation of work areas to control hazards
Flow of raw materials and product
Movement and control of people
Design and installation of the process equipment
Design and installation of services like air, water, steam, electricity.
Noxious processes like slaughter and tanning must be situated in designated industial nox zones.
Hygienic practises include requirements to;
• Return the processing environment to its original condition. These are usually referred to as cleaning and disinfection or sanitation programmes.
• Keep building, plant and equipment in efficient operation.
• Control cross-contamination during manufacture, usually related to people, surfaces, air and segregation of raw and cooked product. Such control is generally referred to as Good Manufacturing Practice (GMP).
HACCP, SANS 10049
Food and beverage management system standards are listed and explained on SHEQafrica. See the report ‘SANS 10049 replaced HACCP in Feb 2012’.
Food and beverage HACCP certification holders had to implement the new SANS 10049 standard and modify their prerequisite programmes (PRPs) by February 2012. The newly adopted standard covers hazards in environmental, human, equipment and supplies, thus including food and beverage processes and products.
Food and beverage sheq terminology
-Allergen management; covered in SANS 10049: 2012 audited standard, basis of SANS 10330 HACCP. Harmonized with ISO format and definitions. HACCP certification holders by February 2012 have to implement the new standard and modify PRPs. Covers hazards in environmental, human, equipment and supplies, thus processes and products.
-Culture; interaction of management systems with prevailing food safety culture [corporate climate] determines the operational food safety performance. Aggregation of prevailing, relatively constant, learned, shared attitudes, values and beliefs contributing to hygiene behaviour in a food handling environment.’
-Food handling organisation (FHO) SANS 10049; 2012 definition broad, including all steps. Annexes on high risk foods, and allergen management, following labelling legislation.
-High risk foods, covered in SANS 10049: 2012 audited standard, basis of SANS 10330 HACCP. Harmonized with ISO format and definitions. HACCP certification holders by February 2012 have to implement the new standard and modify PRPs. Covers hazards in environmental, human, equipment and supplies, thus processes and products.
-Hygiene cleanroom levels for various industries. Cleanroom ISO level 3 particle count <1000 /m3.Cleanroom neutral like urban air particle count 35-million /m3.
-Hygiene chem, pharmaceutical companies should use at least two different disinfectants with different modes of activity to conform to Good Manufacturing Practices. In addition, use a separate sporocidal disinfectant for sterile areas.
-Hygiene cleanroom levels based on max allowed particle count and microbial count, defined in cleanroom standard ISO14644 and ISO 14698.
-Hygiene is ‘conditions and measures required to ensure safety and suitability of food at all stages of the food chain’.
-Hygiene mop cotton rope hazards, soiled, uncleanable, un-disinfectable, moist, sensitive to acids, insensitive to alkali, carrying microbiology (fungi, bacilli).
-Hygiene mop cover moistens max 20m2 with detergent or disinfectant in one dip. Prepare disinfection solution in bucket 1, soak required mop covers, use mop cover 1, dip in water bucket, wring in bucket 2, soak again [?] No double dip. Clean mop covers by a qualified cleanroom laundry.
-Hygiene mop flat, specialist applications and environments; effective, quick to use, remove grease and oil patches in one motion, reliable even without chemicals, quick drying floor, clean open-pored and structured surfaces, control amount of liquid applied.
-Hygiene mop number, assess number of mops and buckets [and chem] needed based on size [and contaminants]
-Hygiene mop sponge, Roll-O-Matic, wringer integrated, water application minimsed, synthetic fibres. mop head replaced regularly to avoid microbiological infestation. Shed visible and non-visible particles, typically not autoclavable.
-Hygiene mop string mop, use disposable, or several in series, synthetic micro fibres in a three bucket series.
-Hygiene Sinner’s Circle incorporates four interrelated components of efficient cleaning. Includes People; Quality; Temperature variation; Chemical action; Mechanical action; Staff skills; Equipment and material.
-Hygiene training UK level four exams, highest food safety qualification,require managers to answer questions on how to assess and improve food safety culture. Food safety culture found a causative factor in food poisoning outbreaks.
-Labelling covered in Consumer Protection Act, supported by SANS 10049 annexes on high risk foods and allergen management.
-Microbial count, ISO 14698 Cleanroom standard levels of max microbial counts. See ISO 14644 for particle counts
-Particle count, ISO 14644 Cleanroom standard levels of max particle counts. See ISO 14698 for microbial counts.
-Procure material recommended for food or pharmaceutical industry.
-Recall, due to contamination or haz suspicion, to protect public lives, health, corporate reputation
-Risk assessment; determine priority of hygiene, areas, equipment, processes
-Train staff in allergen awareness; peanuts, iodine in shellfish and latex