June 24, 2022 admin
The Right PPE for Food Processing
Contamination problems in the food processing industry:
Large farms produce the majority of food, which is then industrially processed and marketed in supermarkets and global food stores. Foodborne infections and toxins have the potential to infect and poison masses of people as a result of modern food production, which has cut costs and increased the range of foods available. Furthermore, because of the globalisation of food trade, food can get contaminated in one nation and trigger foodborne illness epidemics in another. Because modern food production is so complicated, identifying the hazards at each stage in the food chain requires a systematic approach. Because of the centralization and globalisation of the food industry, processed foods have gained popularity. As a result, the spread of food-borne diseases has increased. In developing countries, naturally occurring toxicants, food-borne illnesses, and pollutants in the food chain are more likely to be encountered. It is vital to analyse the critical control points in order to control the spread of infection. For accessing and controlling risks, the concept of accessing critical control points is critical. Antibiotics as growth enhancers in animal agriculture must be banned with a concerted effort. Food trade between areas with food surpluses and those with food deficits must be facilitated by internationally recognised food standards.
Application of the HACCP principle for food safety:
HACCP stands for Hazard Analysis Critical Control Points, and it is a framework for monitoring the entire food system, from harvest to consumption, in order to reduce the risk of foodborne illness. The technology is intended to detect and prevent possible issues before they arise. The FDA recommends the HACCP system in its Model Food Code “because it is a system of preventative controls that is the most effective and efficient means to assure that food item is safe” (1999 FDA Model Food Code). HACCP is a system of food safety that is based on technical and scientific concepts.
Seven steps of HACCP:
• Analyse hazards: potential hazards linked with food are identified, as well as strategies to control such hazards.
• Determine crucial control points in the food chain where the potential hazard can be controlled or removed.
• Establish preventative measures with critical limits for each control point: specifying the minimum cooking temperature and time required to assure the removal of any germs, for example, for prepared food.
• Set up routines to keep an eye on the essential control points.
• Determine what measures should be performed if monitoring reveals that a crucial limit has not been met.
• Establish processes for testing the system’s functionality.
• To document the HACCP system, create an effective record-keeping system: This would comprise danger records and control mechanisms, safety requirements monitoring, and corrective action done in the event of an issue.
Selection of proper PPE for contamination control:
When executing any process in the food processing industry, it is mandatory to wear protective clothing. The organisms that come with the personnel in the food processing business can contaminate the units. The germs in the food have the potential to infect even the workers. The meat business, in general, has a higher risk of food-borne infections. Personal protective equipment (PPE) is recommended by the Occupational Safety and Health Administration (OSHA) to improve the safety of the food, workers, and customers. Using proper PPE when preparing and handling food helps to reduce the danger of cross-contamination and food spoiling. Food firms are less likely to face contamination in their goods due to parasites, germs, dust, mould, and other human-related detritus if they provide their staff with high-quality PPE. Contaminated food is a prevalent source of dangerous illnesses like salmonella, E. coli, and Hepatitis A, making it a major public health concern. Gloves, safety glasses, masks, face shields, and hairnets are some of the most common PPE used to protect food. Food service workers are at risk of being exposed to harmful chemicals and toxicants. Anyone who comes into touch with ammonia through cooling systems, disinfectants, and other chemicals found inside food processing factories faces health concerns. Gloves, safety glasses, face shields, masks, or overalls should be worn by workers who are in danger of contamination.
B-Blue coverall suits are a perfect fit for the food industry:
IMAEC MEDNTEK offers B-Blue coverall suits that are made of prime laminated breathable film. It is a highly efficient filtering protective material. It is an anti-penetration and waterproof material that acts as a good bacterial barrier and is ecologically harmless. They are compact in structure and can effectively block liquid and particulates. It has soft elastic cuffs that make the coverall suits safer and more comfortable. These are available in all sizes and in sterile or non-sterile packaging. As per the requirements of the food industry, this coverall suit comes with the headgear and shoe cover. It offers complete protection to the workers in the food processing industry.
Reference:
1. Ababio, P. F., and Lovatt, P. (2015). A review on food safety and food hygiene studies in Ghana. Food Control, 47, 92–97. https://doi.org/10.1016/j.foodcont.2014.06.041
2. Hazard Analysis of Critical Control Points Principles. (n.d.). Retrieved June 21, 2022, from https://web.uri.edu/foodsafety/hazard-analysis-of-critical-control-points-principles/
3. Sanders, T. A. B. (1999). Food production and food safety. BMJ : British Medical Journal, 318(7199), 1689–1693.