Food Sanitation

Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat.

Food Industry Sanitation… ► Food

industry sanitarian is concerned with aseptic practices in the… Preparation, Processing, Packaging of the food products of a plant, General cleanliness and sanitation of plant, Health of the employees.

Food products sanitation… ► The

food products may involve… Quality control and storage of raw products, The provision of a good water supply, Prevention of the contamination of the foods at all stages, Supervision of packaging and warehousing of finished products.

Water supplies in Food manufacture… Drinking water Coliform bacteria must not be present. Plant Water Chlorination: The chlorinated water may be applied as a spray, or parts of equipment may be immersed.

After operations ceases, chlorinated water may be applied to filters, peelers, dicers, and other equipments. ► Contaminated or polluted water lines are held filled with chlorinated water containing 50-100 ppm of chlorine for 12-48 hrs, the strength of chlorine and length of time depending on the extend of pollution. ►

Sewage and waste treatment from food industries… ► Wastes

from food plants contain a variety of organic compounds and they are complex, difficult to decompose. ► The strength of the sewage or food waste containing the organic matter is expressed in terms of Biochemical Oxygen Demand (BOD). ► BOD is the quantity of oxygen used by the aerobic microorganisms and reducing compounds in the stabilization of decomposable matter during a selected time at e certain temperature.

Contd… ► Generally,

a period of 5 days at 20 C is used, and the results are expressed as 5-day BOD. ► The strength of the waste in terms of pounds of BOD is calculated by, ppm 5-day BOD × gallons of waste × 8.34/1,000,000 = pounds BOD.

Treatments of food wastes… ► Chemical

treatment, and

► Biological

treatment.

1. Chemical treatment ► Screening

out of large particles, ► Floating off of fatty and other floating materials, ► Sedimentation of other solid wastes, ► Hydrolysis, fermentation, and putrefaction of complex organic compounds, ► Oxidation of the remaining solids in the water to a point where they can enter a municipal sewage and other disposal system.

► During

this treatment, a chemical or mixture of chemicals is added to form a flocculent precipitate.

► Chemicals:

Soluble aluminium or iron salts, such as alum or ferrous sulfate, plus lime, giving a flocculent precipitate of aluminium or ferric hydroxide.

2. Biological treatment… ► Dilution, ► Irrigation, ► Lagooning, ► Use

of trickling filters, ► Use of activated-sludge method, ► Use of anaerobic tanks.

Types of food Wastes… ► Dairy

Wastes. ► Wastes from fruit canneries. ► Malthouse, brewery, distillery, sweetcorn cannery and corn-products plant wastes. ► Pea or fish-cannery and packing-plant wastes. ► Sulfite in waste sulfite liquors from paper mills.

Food Products Sanitation… ► The

ingredients, ► Packaging materials, ► The Equipments… 1. Cleaning. 2. Sanitizing. 3.Cleaned-in-space systems.

Good Manufacturing Practices (GMPs) ►

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Promulgated by the Dept. of Health, Education, and Welfare, Public Health Service, Food and Drug Administration (FDA). Applied in the manufacturing, packing, or holding of human foods. They are represented in the form of CODES. Specific GMP codes written for 1. fish and seafood products; 2. cacao products and confectionery; 3. bottled water; 4. bakery foods; 5. tree nuts and peanuts; 6. pickled, fermented, acidified; and 7. other low-acid foods.

HACCP ► ► ►

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HACCP – Hazard Analysis: Critical Control Points. It is a preventive system of controls based on hazard analysis and critical control points. Hazard Analysis: It involves the identification of ingredients and products without any implication as the source of pathogens. Critical Control Points (CCPs): As the sensitivity of the ingredients is known, CCPs can be identified. This concept was originally proposed for the food processing industries.