CHTMAG.COM FOOD FEATURE BEST PRACTICE LESSONS FROM LARGE ENVIRONMENTS Listeria is found in both large and small food processing environments, therefore cleaning and control systems across the sector must be thorough. Whilst meat processing facilities have specific cleaning processes and systems such as Hazard Analysis and Critical Control Points (HACCP) - a logic-driven approach to controlling hazards in meat food production – food processing in general relies on GMP which comprises cleaning excellence, good personal hygiene, water control and contamination control to manage listeria. In turn, the systems provide best practice to benefit the entire food industry. Julian Collins, quality technical mobilisation manager Use of high-pressure water and the resulting minute water particles (aerosols) which can remain in the atmosphere for hours have been found to increase listeria dispersal rates. Aerosols are now a key factor in controlling listeria. For example, sluicing drains from a bucket is the preferred method for sanitisation to reduce splashback and assist aerosol elimination. Given that listeria can survive in moist conditions, drains are never lifted for cleaning during food production runs; drain lids are only raised at post-production stage. Then, only at this stage of the production process are drain pots removed and cleaned using sodium hypochlorite solution at 1 percent volume with water (again from a bucket). The same concentration of sodium hypochlorite solution is used to clean drain grids, drain brushes and the squeegees used to eliminate pooling water. NOVEMBER 2015 25 CLEANING HYGIENE TODAY
CHT November 2015
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