Food Protection Trends - July 2009 - 439
TABLE 2. Example of steps for implementation of barriers and other controls to maintain enhanced stringency of hygiene in the Primary Salmonella Control Area (PSCA) Step 1 Step 2 • • Form a multidisciplinary team. Define different areas within the facility in relation to hygienic requirements (e.g., PSCA, basic GMP area, transitional area). establish required level of product protection using a hazard analysis or a risk assessment approach. The first priority is to prevent product contact surface contamination with Salmonella. Map all circulation of people, incoming materials, waste, rework, etc. on a flow chart. Access to the PSCA should be limited to essential persons or activities only. Establish barriers where appropriate and clearly define their purpose. Barriers should be acceptable and practical for all persons who enter the area regularly or for specific purposes (e.g., sampling, maintenance, etc.) Take into consideration elements such as drainage and floor slopes; drainage and equipment positions; personnel and material routes; rework handling; storage of spare parts, maintenance tools and cleaning equipment; fire protection devices; conveyors; Clean-in-place circuits; waste collection; air conditioning; air handling system; etc. Define construction and equipment design standards to meet hygiene requirements. Protect the PSCA during equipment installation to ensure that uncontrolled items/personnel and potential contaminants of concern cannot pass. Establish routine procedures that describe what can and cannot pass the barriers and procedures for passing them. Establish procedures to monitor and document barrier efficiency. Establish procedures for maintenance, including routine and unscheduled maintenance. Establish a master sanitation schedule to assure timely and effective sanitation of equipment and the processing environment. Train all personnel who enter the PSCA and others concerned about the barriers and procedures, their purpose, use and maintenance. retrain operators as often as necessary to maintain sanitary practices. • • • Step 3 • • Step 4 • • • Step 5 Step 6 • • ments designated for use in the pSCa. Washing and drying hands prior to entering the pSCa is also important. – dedicated workers may be assigned to hygienic areas at the facility. – dedicated equipment, pallets, utensils and other tools should be used in the pSCa. – bringing products and ingredients into the pSCa without appropriate decontamination/ treatment should be avoided. additional controls are outlined in element 5 for ingredients that are mixed into the finished product without a lethality step. procedures for handling dry ingredients to be added to the finished product without a further inactivation step are elaborated in element 5 (12). ❏ prevent or minimize dust moving into the pSCa from the other areas by physical separations such as walls and by other means such as air filters and positive air pressure in the pSCa relative to the other areas of the facility. – Air filters should be installed and maintained in the ventilation system. the type of filters may vary from simple – dust filters to High Efficiency particulate Air (HEPA) filters, depending on the product, process and the intended consumer. Where necessary and depending on the product and hazard analysis, further steps may be taken to filter air used in direct contact with product (e.g., for product cooling or powder transport) by using a hepa filter applied at a point close to the line. When using HEPA filtered air in direct contact with product, it is more efficient to apply the filtration close to the point of use rather than filtering all air entering the pSCa with a HEPA filter. – to be effective, a wet cleaning should include complete cleaning and sanitizing cycles (for equipment, etc.). partial wet cleaning without sanitizing should be avoided because a sanitizing step is critical to inactivate microorganisms after cleaning. Whenever water is introduced into the facility, thorough cleaning must be followed by sanitizing and drying as appropriate. ❏ establish appropriate cleaning and hygiene procedures for the pSCa and the buffer/vestibule area at the entrance to the pSCa. – use dry cleaning as the routine cleaning practices in the pSCa (discussed further in element 4). – use dry cleaning and controlled wet cleaning for the buffer/vestibule area leading to the pSCa (discussed further in element 4). Keep the area as dry as possible. – Keep the pSCa dry, including floors, ceilings, equipment, products, and all other objects in the area. it is preferred that no drains are installed in this area; if there are drains, the floor surrounding them should ❏ establish a master sanitation schedule to assure timely and e ff e c t i v e s a n i t a t i o n f o r t h e basic gmp and transitional areas (if one is established). – use wet or dry cleaning procedures as appropriate. – dry cleaning involves the use of tools such as vacuum cleaners, brooms, and brushes. dry cleaning in the basic gmp and transitional areas may be followed by a wet cleaning as appropriate. JULY 2009 | FOOD PROTECTION TRENDS 439
Food Protection Trends - July 2009
Table of Contents for the Digital Edition of Food Protection Trends - July 2009
Food Protection Trends - July 2009
Contents
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
Tool to Assist Understanding of Routine Microbiological Monitoring Results of Sheep Carcasses
Control of Salmonella in Low-moisture Foods II
Highlights from the IAFP Rapid Response Symposium
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Thoughts on Today’s Food Safety
Food Protection Trends - July 2009 - Food Protection Trends - July 2009
Food Protection Trends - July 2009 - Cover2
Food Protection Trends - July 2009 - 413
Food Protection Trends - July 2009 - Contents
Food Protection Trends - July 2009 - 415
Food Protection Trends - July 2009 - 416
Food Protection Trends - July 2009 - 417
Food Protection Trends - July 2009 - 418
Food Protection Trends - July 2009 - 419
Food Protection Trends - July 2009 - 420
Food Protection Trends - July 2009 - Sustaining Members
Food Protection Trends - July 2009 - 422
Food Protection Trends - July 2009 - 423
Food Protection Trends - July 2009 - Perspectives from Your President
Food Protection Trends - July 2009 - 425
Food Protection Trends - July 2009 - Commentary from the Executive Director
Food Protection Trends - July 2009 - 427
Food Protection Trends - July 2009 - Tool to Assist Understanding of Routine Microbiological Monitoring Results of Sheep Carcasses
Food Protection Trends - July 2009 - 429
Food Protection Trends - July 2009 - 430
Food Protection Trends - July 2009 - 431
Food Protection Trends - July 2009 - 432
Food Protection Trends - July 2009 - 433
Food Protection Trends - July 2009 - 434
Food Protection Trends - July 2009 - Control of Salmonella in Low-moisture Foods II
Food Protection Trends - July 2009 - 436
Food Protection Trends - July 2009 - 437
Food Protection Trends - July 2009 - 438
Food Protection Trends - July 2009 - 439
Food Protection Trends - July 2009 - 440
Food Protection Trends - July 2009 - 441
Food Protection Trends - July 2009 - 442
Food Protection Trends - July 2009 - 443
Food Protection Trends - July 2009 - 444
Food Protection Trends - July 2009 - 445
Food Protection Trends - July 2009 - Highlights from the IAFP Rapid Response Symposium
Food Protection Trends - July 2009 - 447
Food Protection Trends - July 2009 - 448
Food Protection Trends - July 2009 - 449
Food Protection Trends - July 2009 - New Members
Food Protection Trends - July 2009 - 451
Food Protection Trends - July 2009 - What’s Happening in Food Safety
Food Protection Trends - July 2009 - 453
Food Protection Trends - July 2009 - 454
Food Protection Trends - July 2009 - 455
Food Protection Trends - July 2009 - Industry Products
Food Protection Trends - July 2009 - 457
Food Protection Trends - July 2009 - 458
Food Protection Trends - July 2009 - 459
Food Protection Trends - July 2009 - 460
Food Protection Trends - July 2009 - 461
Food Protection Trends - July 2009 - Coming Events
Food Protection Trends - July 2009 - 463
Food Protection Trends - July 2009 - Advertising Index
Food Protection Trends - July 2009 - 465
Food Protection Trends - July 2009 - 466
Food Protection Trends - July 2009 - 467
Food Protection Trends - July 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - July 2009 - Audiovisual Library Order Form
Food Protection Trends - July 2009 - Booklet Order Form
Food Protection Trends - July 2009 - Membership Application
Food Protection Trends - July 2009 - Thoughts on Today’s Food Safety
Food Protection Trends - July 2009 - Cover3
Food Protection Trends - July 2009 - Cover4
https://www.nxtbook.com/nxtbooks/trilix/fpt_20240910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20240708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20240506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20240304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20240102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20231112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20230910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20230708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20230506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20230304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20230102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20221112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20220910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20220708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20220506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20220304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20220102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20211112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20210910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20210708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20210506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20210304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20210102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20201112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20200910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20200708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20200506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20200304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20200102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20191112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20190910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20190708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20190506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20190304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20190102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20181112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20180910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20180708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20180506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20180304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20180102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20171112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20170910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20170708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20170506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20170304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20170102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20161112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20160910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20160708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20160506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20160304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20160102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20151112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20150910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20150708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20150506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20150304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20150102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20141112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20140910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20140708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20140506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20140304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20140102
https://www.nxtbook.com/nxtbooks/trilix/fpt_20131112
https://www.nxtbook.com/nxtbooks/trilix/fpt_20130910
https://www.nxtbook.com/nxtbooks/trilix/fpt_20130708
https://www.nxtbook.com/nxtbooks/trilix/fpt_20130506
https://www.nxtbook.com/nxtbooks/trilix/fpt_20130304
https://www.nxtbook.com/nxtbooks/trilix/fpt_20130102
https://www.nxtbook.com/nxtbooks/trilix/fpt_201212
https://www.nxtbook.com/nxtbooks/trilix/fpt_201211
https://www.nxtbook.com/nxtbooks/trilix/fpt_201210
https://www.nxtbook.com/nxtbooks/trilix/fpt_201209
https://www.nxtbook.com/nxtbooks/trilix/fpt_201208
https://www.nxtbook.com/nxtbooks/trilix/fpt_201207
https://www.nxtbook.com/nxtbooks/trilix/fpt_201206
https://www.nxtbook.com/nxtbooks/trilix/fpt_201205
https://www.nxtbook.com/nxtbooks/trilix/fpt_201204
https://www.nxtbook.com/nxtbooks/trilix/fpt_201203
https://www.nxtbook.com/nxtbooks/trilix/fpt_201202
https://www.nxtbook.com/nxtbooks/trilix/fpt_201201
https://www.nxtbook.com/nxtbooks/trilix/fpt_201112
https://www.nxtbook.com/nxtbooks/trilix/fpt_201111
https://www.nxtbook.com/nxtbooks/trilix/fpt_201110
https://www.nxtbook.com/nxtbooks/trilix/fpt_201109
https://www.nxtbook.com/nxtbooks/trilix/fpt_201108
https://www.nxtbook.com/nxtbooks/trilix/fpt_201107
https://www.nxtbook.com/nxtbooks/trilix/fpt_201106
https://www.nxtbook.com/nxtbooks/trilix/fpt_201105
https://www.nxtbook.com/nxtbooks/trilix/fpt_201104
https://www.nxtbook.com/nxtbooks/trilix/fpt_201103
https://www.nxtbook.com/nxtbooks/trilix/fpt_201102
https://www.nxtbook.com/nxtbooks/trilix/fpt_201101
https://www.nxtbook.com/nxtbooks/trilix/fpt_201012
https://www.nxtbook.com/nxtbooks/trilix/fpt_201011
https://www.nxtbook.com/nxtbooks/trilix/fpt_201010
https://www.nxtbook.com/nxtbooks/trilix/fpt_201009
https://www.nxtbook.com/nxtbooks/trilix/fpt_201008
https://www.nxtbook.com/nxtbooks/trilix/fpt_201007
https://www.nxtbook.com/nxtbooks/trilix/fpt_201006
https://www.nxtbook.com/nxtbooks/trilix/fpt_201005
https://www.nxtbook.com/nxtbooks/trilix/fpt_201004
https://www.nxtbook.com/nxtbooks/trilix/fpt_201003
https://www.nxtbook.com/nxtbooks/trilix/fpt_201002
https://www.nxtbook.com/nxtbooks/trilix/fpt_201001
https://www.nxtbook.com/nxtbooks/trilix/fpt_200912
https://www.nxtbook.com/nxtbooks/trilix/fpt_200911
https://www.nxtbook.com/nxtbooks/trilix/fpt_200910
https://www.nxtbook.com/nxtbooks/trilix/fpt_200909
https://www.nxtbook.com/nxtbooks/trilix/fpt_200908
https://www.nxtbook.com/nxtbooks/trilix/fpt_200907
https://www.nxtbook.com/nxtbooks/trilix/fpt_200906
https://www.nxtbook.com/nxtbooks/trilix/fpt_200905
https://www.nxtbook.com/nxtbooks/trilix/fpt_200904
https://www.nxtbook.com/nxtbooks/trilix/fpt_200903
https://www.nxtbook.com/nxtbooks/trilix/fpt_200902
https://www.nxtbook.com/nxtbooks/trilix/fpt_200901
https://www.nxtbook.com/nxtbooks/trilix/fpt_200812
https://www.nxtbook.com/nxtbooks/trilix/fpt_200811
https://www.nxtbook.com/nxtbooks/trilix/fpt_200810
https://www.nxtbook.com/nxtbooks/trilix/fpt_200809
https://www.nxtbook.com/nxtbooks/trilix/fpt_200808
https://www.nxtbook.com/nxtbooks/trilix/fpt_200807
https://www.nxtbookmedia.com