8 Food Safety Basics for Sanitation Programs and Manufacturing
1. Hazard Analysis and Critical Control Points (HACCP)
HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes. It identifies critical control points (CCPs) where hazards can be prevented, eliminated, or reduced to acceptable levels.
How do you know what the relevant hazards are? It depends on the product and the specific ingredients that will be used. Hazards can enter the process through ingredients, personnel, the manufacturing equipment and location where things are stored, water and processing/cooking methods, and even from the air the ingredients may come into contact with. It is best to contact a subject matter expert to make sure you are addressing the relevant hazards and identifying risks.
Example: Identifying the cooking process as a CCP for ensuring meat is cooked to a safe temperature to kill harmful bacteria.
Resource: FDA's HACCP Resources: [invalid URL removed]
2. Good Manufacturing Practices (GMPs)
GMPs are general principles of hygiene and production that ensure food is produced and handled safely.
Example: Maintaining clean equipment, preventing cross-contamination, and training employees on proper hygiene practices.
Resource: FDA's GMPs for Food: [invalid URL removed]
3. Personal Hygiene
Employees must practice good personal hygiene to prevent contamination.
Example: Washing hands frequently, wearing appropriate protective clothing, and avoiding touching food with bare hands.
Resource: CDC's Handwashing: https://www.cdc.gov/handwashing/index.html
4. Cleaning and Sanitation
Regular cleaning and sanitation of equipment, utensils, and facilities are crucial to eliminate foodborne pathogens.
Example: Using appropriate cleaning chemicals, following sanitation procedures, and verifying effectiveness through testing.
Resource: FDA's Cleaning and Sanitization: [invalid URL removed]
5. Temperature Control
Maintaining proper temperatures is essential for preventing bacterial growth.
Example: Refrigerating perishable foods promptly, cooking food to safe internal temperatures, and reheating leftovers properly.
Resource: USDA's Food Safety and Temperature: [invalid URL removed]
6. Pest Control
Effective pest control prevents contamination of food and facilities.
Example: Implementing exclusion, sanitation, and monitoring programs to prevent pests from entering the facility.
Resource: FDA's Pest Control: [invalid URL removed]
7. Allergen Management
Proper allergen control is essential for protecting consumers with food allergies.
Example: Implementing allergen-specific procedures, labeling products accurately, and preventing cross-contamination.
Resource: FDA's Allergens: [invalid URL removed]
8. Traceability
A robust traceability system allows for the identification of sources of contamination in case of a foodborne illness outbreak.
Example: Tracking ingredients and products through the production process, maintaining accurate records, and conducting regular audits.
Resource: FDA's Traceability: [invalid URL removed]
Additional Resources:
Food Safety and Inspection Service (FSIS): https://www.fsis.usda.gov/
Centers for Disease Control and Prevention (CDC): https://www.cdc.gov/foodsafety/index.html
World Health Organization (WHO): [invalid URL removed]
By understanding and implementing these food safety fundamentals, you can significantly reduce the risk of foodborne illness and build a strong foundation for a hygienic and safe manufacturing process.
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