Food Plant Sanitation Principles
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Questions and Answers

What should be done with all unused equipment and equipment under repair in a food processing area?

  • Remove it from the processing area (correct)
  • Clean it and organize it in the area
  • Label it for future use
  • Leave it in the processing area

    • Employees are allowed to wear jewelry while working in a food plant.

    False

    What policy should be strictly adhered to regarding food storage?

    First In, First Out (FIFO)

    Employees must wash their hands after using the __________ facilities.

    <p>toilet</p> Signup and view all the answers

    Match the personal conduct rule with its explanation:

    <p>No running = Prevents accidents and injuries Hair nets required = Maintains hygiene No chewing gum = Prevents contamination Washing hands = Reduces spread of germs</p> Signup and view all the answers

    How often should storages be cleaned?

    <p>At least once a week</p> Signup and view all the answers

    Insects and rodents are acceptable in storage areas if they are at minimal levels.

    <p>False</p> Signup and view all the answers

    What must employees report to their supervisor before starting to work?

    <p>Blemishes or breaks in the skin</p> Signup and view all the answers

    What is one of the primary goals of maintaining sanitation in a food plant?

    <p>To eliminate waste and spoilage</p> Signup and view all the answers

    Sanitation should only be practiced during inspections by health authorities.

    <p>False</p> Signup and view all the answers

    What act states that food shall be considered adulterated if it has become contaminated with filth?

    <p>Foodstuffs Cosmetics and Disinfectants Act</p> Signup and view all the answers

    A sanitary plant can lead to greater employee ______.

    <p>productivity</p> Signup and view all the answers

    Match the following aspects with their related outcomes:

    <p>Better product = Competition demands quality More efficient operation = Sanitary conditions improve efficiency Greater employee productivity = Planned sanitation programs help Fewer accidents = Sanitation promotes safety</p> Signup and view all the answers

    What maintenance should be done for the grounds of a food plant?

    <p>Control grass, weeds, and hedges</p> Signup and view all the answers

    Proper sanitation can reduce the risk of spreading communicable diseases.

    <p>True</p> Signup and view all the answers

    Explain one reason why planned sanitation is important in food production.

    <p>It leads to a better product and increased efficiency in operations.</p> Signup and view all the answers

    What is a primary requirement for employees in a food factory regarding cleanliness?

    <p>They should share responsibilities for maintaining neat and clean lockers and washrooms.</p> Signup and view all the answers

    Health certificates are optional for employees in food factories.

    <p>False</p> Signup and view all the answers

    What type of facilities should be provided for handling soiled uniforms and linens?

    <p>Specialized areas or storage.</p> Signup and view all the answers

    Toilet facilities should be constructed of __________ materials.

    <p>sanitary</p> Signup and view all the answers

    What is a recommended feature for toilets in food processing areas?

    <p>They should have double doors and not open directly into food processing rooms.</p> Signup and view all the answers

    Match the following areas with their proper care requirements:

    <p>Lockers = Kept clean and organized Toilets = Adequately ventilated and constructed of sanitary materials Lunchroom = Minimum vending machine facilities Incoming materials = Carefully inventoried for quality assurance</p> Signup and view all the answers

    Throwaway towels should not be used in food processing facilities.

    <p>False</p> Signup and view all the answers

    What impact do well-maintained toilet and locker facilities have on employees?

    <p>They positively affect employee morale and plant sanitation.</p> Signup and view all the answers

    Study Notes

    Food Plant Sanitation

    • Sanitation is a moral and legal obligation to produce food in clean surroundings.
    • Each employee is responsible for upholding sanitary standards.
    • Sanitation is the responsibility of everyone in the plant.
    • Sanitary conditions prevent health authority inspections from finding problems.
    • Sanitation should be an ongoing policy, not just met to satisfy municipal requirements.
    • Sanitation removes foodborne illness worries and the potential for food poisoning.
    • Proper sanitation leads to a defect-free product.
    • Waste and spoilage are eliminated with good sanitation.
    • Food is deemed adulterated if contaminated with filth or rendered unhealthy.
    • Good sanitation leads to a better product and more efficient operation.
    • Sanitation is directly linked to employee productivity and fewer accidents.
    • Plant cleanliness is a reflection of the overall factory conditions.

    Plantkeeping (Exterior)

    • Grounds must be graded for natural drainage.
    • Eliminate litter, waste; control weeds and insects.
    • Keep roads free of dust, using gravel, cinders, or oil-covered surfaces.
    • Equipment storage must be neat and orderly.
    • Parking areas must be kept orderly with daily debris removal.
    • Parking spaces should be arranged and marked.
    • Buildings must be clean and maintained from the outside.
    • Screen and seal exterior openings to prevent rodents.
    • Ensure the roof is leak-proof and no uncovered openings.
    • Remove spilled/spoiled products from the premises immediately.

    Plantkeeping (Interior)

    • Construction materials should be easy to clean (e.g., smooth, watertight, sloped floors)
    • Floors should be sloped 1/8" to 1 1/4" per foot to drains spaced approximately every 10 feet.
    • Drains must be capable of handling waste material, including removable gratings for easy cleaning.
    • Walls, doors, partitions, pipes, and ceilings need to be clean and painted if necessary.
    • Proper ventilation prevents mould and deterioration of paint/structures.
    • Windows, doors, and openings should be screened for appropriate sanitation.
    • Adequate lighting improves cleanliness and makes sanitation easier.

    Equipment

    • Equipment needs to be easily cleaned, non-porous, and preferably stainless steel.
    • Pipelines and fittings that handle food must be sanitary.
    • Minimize sharp corners in tanks, flumes, etc. to facilitate cleaning.
    • Provide direct access for cleaning, or implement CIP.
    • Open equipment (tanks, hoppers, etc.) should be covered.
    • Multi-floor areas require floor curbing around chutes.
    • Use clean containers for food transport.
    • Do not nest containers before cleaning.
    • Clean equipment after lubricant use.
    • Remove unused and under-repair equipment from the processing area.
    • Proper waste containers with lids.

    Storage

    • Keep aisles clean and marked.
    • Protect food materials from insects, dirt, etc.
    • Store products away from walls in appropriate temperature ranges.
    • Clean storage areas weekly.
    • Inspect incoming goods for damage and infestations.
    • Maintain frequent inventories and evaluations of warehouse products.
    • Adequate space and proper FIFO practices.

    Employees

    • Employees should maintain a sharp appearance and attitude.
    • Employees must wear caps/hairnets, and remove pins, jewelry, etc.
    • Do not carry items like pens, pencils, watches in pockets above the waistline.
    • Protective clothing is mandatory.
    • Smoking, chewing gum, and eating must be contained to designated areas.

    Employees (continued)

    • Employees need to report any skin blemishes or breaks to a supervisor.
    • No band-aids or adhesives that might become loose without glove protection.
    • Employees need to be aware of safe conduct (no horseplay, running, etc.).
    • Maintain lockers and washrooms in a clean and orderly fashion.
    • All employees should be clean and healthy and avoid contagious illnesses.
    • Document and display sanitary needs like smoking/eating restrictions, hygiene requirements.

    Special Areas

    • Provide clean uniforms, towels, etc.
    • Operate designated areas for storage of equipment, supplies, garbage.
    • Maintain clean toilets, lockers, and restrooms.
    • Ensure proper upkeep and sanitation in these areas reflects overall plant cleanliness and morale
    • Use proper soap and disposable towels.
    • Use drinking fountains or taps with disposable cups.
    • Provide first aid and locker facilities to full-time employees.
    • Toilets should have double doors, screened vents, and not open directly into food processing areas.
    • Appropriate toilet/restroom facilities (men, women), and sufficient space.
    • Minimum lunchroom facilities, even if vending machines only.

    Materials

    • Incoming materials require careful inventory and quality assurance.
    • Outgoing materials should be correctly identified and categorized.
    • Prevent losses in warehouses from poor housekeeping, breakage, and pilferage.

    Sanitary Organization

    • Management is responsible for sanitation.
    • Plant managers need to delegate authority to a sanitarian.
    • Sanitarians should be knowledgeable in microbiology, chemistry, parasitology, and sanitary engineering.
    • The sanitarian should report directly to management.
    • The sanitarian should coordinate with other technical personnel with care.

    Sanitarian Responsibilities

    • Develop and maintain a sanitation program.
    • Secure management and employee support for the program.
    • Improve the sanitation program constantly.
    • Study sanitary problems and evaluate results.
    • Report on new developments to management.
    • Supervise matters of personal hygiene.
    • Maintain adequate cleanup.
    • Eliminate rodents and insects.
    • Supervise water supply, sewage, and waste disposal.
    • Ensure sanitation in company lunchrooms.
    • Maintain sanitation in rest rooms and toilets.
    • Supervise the sanitary storage of raw and finished products.

    Plant Inspection

    • Inspections can be conducted by company/auditing bodies.
    • Daily inspections are necessary and should include written reports.
    • Inspections should cover both inside and outside areas of the facility.
    • Improvement needs are listed, and standards must be documented in a manual
    • Outside groups may notice areas local staff overlooks.

    Sanitation Evaluation

    • Physical cleanliness is defined as the absence of visual waste, foreign matter, etc.
    • Chemical cleanliness is the absence of chemicals (cleaning compounds, germicides).
    • Microbiological cleanliness is the most critical factor in modern sanitation.
    • This involves controlling microorganisms present on products, equipment, buildings, and people.
    • Proper sanitary cleanups are necessary.

    Sanitation Suppliers

    • Suppliers should provide needed sanitation services.
    • Chemical suppliers can help design the cleaning program or the necessary cleaning supplies.
    • Suppliers can review a facility for effective sanitation needs and efficiency.
    • Labour costs typically account for a significant portion of cleaning budgets.
    • Supplier representatives act as quality controllers and cost managers.
    • Supplier services include proper equipment and planning for future needs.

    Sanitation Program

    • Review performance of sanitation crew regularly.
    • Consistent training and retraining of sanitation staff are extremely important
    • Every training program should break down tasks and stress repetitive activities.
    • Focus on the quality of the work being done.
    • Check the equipment in the workplace for proper operation.
    • Ensure a moral and legal obligation for all sanitation-related tasks.

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    Food Plant Sanitation PDF

    Description

    This quiz covers essential principles of food plant sanitation, emphasizing the collective responsibility of employees in maintaining sanitary standards. Learn how effective sanitation practices prevent foodborne illnesses and enhance product quality and operational efficiency.

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