The prevention of the existence and spread of pathogenic agents in a food plant is mandatory in accordance with current safety regulations and legislation.
Throughout the entire food chain, from production until the product itself is in the hands of the final consumer, the protocols must be applied in detail to preserve human health at all times. Below, we present the best practices to achieve this.
Personal hygiene at the entrance and exit of the food plant
In the food processing industry, both the entrance and exit of the food plant represent two critical moments. Operators could carry with them, especially in their shoes and clothes, different dangerous pathogens. Cleaning must not only be constant, but sanitization must start in the changing rooms themselves, the place that is accessed from the street and the first space in which the workers in the room leave their personal clothing and footwear.
Subsequently, both boot washers and hygiene stations act as an effective barrier against possible cross-contamination and the appearance of dangerous microorganisms. Specifically, devices such as the Sanieco WD Plus, a compact hygiene station made for small spaces, offers all the guarantees. At the same time that the operator is disinfecting the soles of his footwear, washing, drying and hand disinfection take place.
Hygienic design of the facilities to prevent pathogens in a food plant
The prevention of pathogens in a food plant involves having a hygienic design of the facilities, which includes all cleaning and safety protocols. Preventing pathogens in food products, avoiding the risk of contamination and ensuring proper disinfection of the hands, clothes and shoes of operators are key to ensuring that biosecurity demands are met.
Properly designed and well-maintained facilities are a critical part of food safety, along with the use of proper equipment and good personnel practices. The correct design must provide effective and real protection against hazards such as pests and microorganisms, as well as a barrier against chemicals and particles from the outside air. In addition, it must be inaccessible to unauthorized personnel or those who have not complied with hygienic access protocols.
The same conception with which the means used to handle food are designed and manufactured affects the safety and the prevention of pathogenic agents, and this includes, directly, the facilities.
The basic principles of hygienic design for food handling facilities are contained in Directive 98/37/EC and Regulation 852/2004/EC. International agencies such as the National Sanitation Foundation International (NSF), the European Hygienic Engineering and Design Group (EHEDG) or the A3 Sanitary Standards Inc. (A-3 SSI) collect the specifications of how spaces should be in terms of hygienic design.
Characteristics of each space
It is important to consider that each installation must be adjusted to the particular needs of each case. That is why Roser Group, a world leader in the design and manufacture of machinery, equipment and facilities for the food industry, creates production lines and customized projects to adapt to the requirements of each client.
Good handling practices
Regarding good handling practices for constant and correct sanitization, it is important that operators are well-trained in good action practices and are supervised, to avoid possible errors that may have dangerous consequences.
Good examples of equipment that facilitate industrial handling are devices such as the tilting container, 600L with legs or wheels. Mod. CVR-1 by Roser Group, with extraordinary resistance, stackable and easy to handle.