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Processed food preparation areas and equipment are all potential
sources of contamination from microbial, chemical or physical hazards.
 Both visual and analytical evaluation of all processing equipment
should be performed before processing begins to assure that proper
cleaning, sanitation and maintenance have been performed. Traditional
evaluation methods such as environmental swabs or contact plates are
often used. Rapid test methods, such as the use of a bioluminometer
before the start of processing, allow one to evaluate sanitation
efficiency in real time. These real time measures also allow employees
to take corrective action before processing begins. Some firms even
provide financial incentives for sanitation crews meeting goals set by
managers.
Most equipment for preparing, processing, and packaging food has
food-contact surfaces. A food-contact surface is any surface that
comes in direct contact with food, as well as any surface from which
drippage, or condensation may contact food. An example of an item not
typically thought of as a food-contact surface is a drip or
condensation pan on refrigeration units. Food-contact surfaces must be
kept clean and sanitary to prevent them from becoming a potential
source of contamination.
All food-contact surfaces should be constructed so as to be
durable, easily cleanable, non-absorbent and non toxic. This includes
such items as:
- knives,
- conveyors, belts and chutes,
- product totes,
- gloves,
- tools such as shovels or racks,
- cutting boards,
- tables,
- packing scales.
All equipment or food-contact surfaces should be:
- constructed of suitable, non-corrosive materials,
- constructed with smooth, sanitary welds to prevent the build-up
of food materials,
- easy to disassemble for cleaning and sanitizing.
Processing equipment, can also be a potential source of chemical
and physical hazards. Chemical hazards from processing equipment may
include such things as:
- industrial lubricants from sprockets, bearings, and gear boxes,
or
- hydraulic fluid from equipment, overhead lines, or gear boxes.
Physical hazards from processing equipment may include such things
as:
- nuts, bolts and washers,
- small or large machinery parts, or metal fragments which maycome loose from equipment.
Examples of acceptable equipment materials include some types of
stainless steel, various plastics and laminates. Some types of
stainless steel can corrode. Stainless steel that can corrode is not
acceptable for food processing facilities. It is very important that
equipment and utensils be constructed of food grade materials so as
not to create a health hazard to consumers. Not all items found in
general hardware stores or variety stores are recognized food-grade
materials. If uncertain, contact the NSF International at 1(800)
NSF-MARK (1 800 734-8010) to verify whether or not a material is
considered food-grade.
Of course, it is always best to prevent contamination of foods
during processing but one tool such as a metal detector is available
to help detect physical contamination of food after processing.
Metal detectors can determine if small pieces of metal are present
within packaged products. This method is not fool proof however, as
food processing equipment is typically constructed of stainless
steel, and metal detectors are less sensitive to low iron content
metals. Metal detectors are recommended to help screen packaged food
products for gross metallic contamination such as broken knife
blades or machinery nuts and bolts.
Once a metal detector is in place it should be:
- tested frequently to assure functionality,
- set up to eject packages from the normal product flow if a
problem is detected.
Industrial Chemicals Associated with
Food Processing
Food processing requires the use of many industrial chemicals,
which when used and stored properly, pose little risk. However, if
industrial chemicals such as cleaners, sanitizers, pesticides and
lubricants are used or stored improperly, they may contaminate food
products. Therefore:
- Processors should use only food grade chemicals to ensure the
highest purity and minimize the dangers associated with
inadvertent exposure to the product;
- Processors should always store hazardous chemicals in a locked
storage space with access by authorized personnel only; and
- Processors should not leave hazardous chemicals such as cleaning
or sanitizing agents in the processing area.
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