the true harborage places are growth niches
(Butts, 2003).
Growth niches should be designed out of
the process, but if this is not accomplished
they must be managed by minimizing their
contamination potential with process con-
trol techniques. The manufacturer should
consider the degree to which equipment
needs to be disassembled for effective clean-
ing and sanitizing. The chemical sanitizer
treatment being practiced, including consid-
eration of flood sanitizing coverage and the
requirements for treatment time is another
factor that will have an impact on the suc-
cessful control of pathogenic growth niches.
Butts (2003) suggested that the flood-sanitiz-
ing step must be implemented to further
assure that growth niches are managed.
The Following guidelines should be con-
sidered when planning for the control of
L. monocytogenesin meat, poultry, and other
food plants.
Layout and Plant Design
Although most modern plants are much
more hygienically designed than during the
past, these principles to complement those
mentioned in Chapter 14, should be consid-
ered.
- Plant layout should prevent pests and
vermin and should control the move-
ment ofL. monocytogenesbetween raw
and cooked product areas. Examples
are employee traffic patterns, support
and supervisory staff movement, and
food-handling activities. - Air and refrigeration movement equip-
ment should be designed for easy clean-
ing and sanitizing. Ready-to-eat areas
should have a positive air pressure
design. - All equipment and other surfaces
should be easily cleaned and sanitized
with smooth, nonporous surfaces.
4. Floors should be surfaced with materi-
als that are easily cleaned and will not
encourage water accumulation.
5. Prevent proliferation in growth niches
or other sites that lead to ready-to-eat
product contamination.
Process Control- If the process does not contain a
L. monocytogeneskill step, the opera-
tion should be designed to reduce con-
tamination. - The kill step (if applicable) should be a
critical control point in the Hazard
Analysis Critical Control Points
(HACCP) program. - Implement an appropriate sampling
plan to determine if the process is
under control. - Establish appropriate corrective action.
- Verify that the corrective action was
effective. - Review and analyze data to ensure that
the control program is effective.
Operation Practices- Employees should be educated about
good manufacturing practices (GMPs),
HACCP, and the responsibilities of
each. - Equipment should be provided to
maintain sanitary conditions such as
(a) foot baths, (b) hand dips, (c) hair
nets, and (d) gloves. - Contamination sources, especially in
ready-to-eat areas, should be elimi-
nated. - Management should be educated to
support GMPs and HACCP.
Sanitation Practices- An adequate number of employees,
time, and supervision should be pro-
vided for cleaning and sanitizing.