The importance of processing control in hygienic food manufacture.pdf

Bengha zi University Faculty of public Health Department of Nutrition Food Hygiene Fourth year 2023-2024 By: Mariam AL-Jarrari. 3/February/2024  The importance of processing control in hygienic food manufacture In additi...

Bengha zi University Faculty of public Health Department of Nutrition Food Hygiene Fourth year 2023-2024 By: Mariam AL-Jarrari. 3/February/2024  The importance of processing control in hygienic food manufacture In addition to cleanliness of the food handlers and proper design of the manufacturing unit, the control of the complete process is essential to ensure the absence of food poisoning agents. Process control in food safety describes engagement with processes, procedures, and practices that help monitor and ensure the safety and quality of food during production and processing. This includes processing control for: 1) Procurement of raw materials and ingredients. 2) Food and packaging materials storage including warehousing. 3) Food processing and preparation. 4) Allergenic Contamination. 5) Food Packaging. 6) Rework and control of non-conforming products. 7) Food Transportation. 8) Food Traceability and recall. 9) Quality control. Procurement of raw materials and ingredients:  Receiving of food must be done at a designated place or a specific platform. It must be kept cleaned and where appropriate disinfected.  All packaged raw materials or ingredients must be checked for 'expiry date'/ 'best before'/ 'use by' date, packaging integrity and storage conditions before accepting them and stored accordingly.  Farm produce like vegetables, fruits, eggs etc. must be checked for spoilage and accepted only in good condition.  Non vegetarian and vegetarian items must be received separately. Non-food items shall not be received at the same time when high risk food items are received.  Receiving temperature of high risk food must be 50C or below but ideally between - 1.5 and 2oC. Receiving temperature of frozen food shall be -18 0C or below. Such food should be transferred as quickly for storage in rooms maintained at the same temperatures. 1 Food Hygiene – By: Mariam Al-Jarrari.  Food and packaging materials storage including warehousing:  food and packaging materials should be stored in appropriate areas for effective protection from dust, condensation, drains, waste and other sources of contamination during storage.  Storage areas shall be dry and well ventilated specially; when storing potentially hazardous food.  All materials and products shall be stored off the floor and with sufficient space between the material and the walls to allow inspection, cleaning and pest control activities to be carried out.  All raw materials, food additives and ingredients shall be stored in separate areas from packaging materials, stationery, hardware and cleaning materials.  Separation shall be provided for the storage of raw, processed, rejected, recalled or returned materials or products and shall be clearly marked.  Ingredients and products containing allergens should be clearly identified and stored to prevent cross-contamination with ingredients and products not containing allergens. Food processing and preparation:  Systems shall be in place to prevent contamination of foods by foreign bodies such as glass, metal shards from machinery and dust. In manufacturing and processing, suitable detection or screening devices should be used where necessary.  The food manufacture shall develop and maintain the systems to ensure the time and temperature is controlled effectively where it is critical to the safety and suitability of food. Such controls shall include time and temperature of receiving, processing, cooking, cooling, storage, packaging, distribution, upto retail as applicable.  Whenever frozen food / raw materials are used / handled / transported, adequate care shall be taken so that defrosted / thawed material are not refreezed for future use.  Personnel shall wash their hands before entering and may need to be required to put on clean protective clothing. 2 Food Hygiene – By: Mariam Al-Jarrari.   Surfaces, utensils, equipment, fixtures and fittings shall be thoroughly cleaned and where necessary disinfected after raw food preparation, particularly when meat and poultry has been handled or processed. Allergenic Contamination:  Presence of allergens must be identified in food ingredients and products and controls shall be put in place to prevent their presence in foods where they are not labelled. Controls to prevent cross-contact of foods containing allergens with other foods shall be implemented e.g. separate storage facilities. Where cross-contact cannot be guaranteed, consumers shall be informed.  Wherever steam is used directly on food during processing, the steam shall made from potable water. Food Packaging:  The packaging design and materials shall provide protection for products in order to prevent contamination, damage.  The food packaging materials shall be inspected before use to prevent using damaged, defective or contaminated packaging, which may lead to contamination of the product.  The packaging materials or gases where used, shall be (inert) non-toxic and shall not pose threat to the safety and suitability of food under the specified conditions of storage and use.  Wrapping and packaging operations shall be carried out so as to avoid contamination of the products. Rework and control of non-conforming products: Rework is an action on a nonconforming product to make it conform to the requirements.  Stored rework materials shall be protected from exposure to contamination.  Rework shall be clearly identified and/or labelled to allow traceability(e.g. Product name, production date, line of origin, shelf-life). 3 Food Hygiene – By: Mariam Al-Jarrari.  Food Transportation:  Conveyances and/or containers used for transporting foodstuffs shall be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and shall be designed and constructed to permit adequate cleaning and/or disinfection.  Bulk foodstuffs in liquid, granulate or powder form shall be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs. Such containers are to be marked in a clearly visible and indelible form, to show that they are used for the transport of foodstuffs.  Conveyances and/or containers used for transporting foodstuffs shall capable of maintaining foodstuffs at appropriate temperatures and allow those temperatures to be monitored. Food Traceability and recall:  Where a product has been recalled because of an immediate health hazard, other products which are produced under similar conditions which may also present a hazard to public health shall be evaluated for safety and may need to be recalled.  Recalled products shall be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed/reworked in a manner to ensure their safety. Quality control:  The food manufacture shall have a quality control program in place to include inspection and testing of: a. Incoming b. In-process c. Finished products. Adequate infrastructure including a laboratory facility and trained and competent testing personnel should be available for carrying out testing. Calibration of laboratory equipment shall be done periodically.  It is recommended to retain the control samples, till the end of shelf life. 4 Food Hygiene – By: Mariam Al-Jarrari.