commercialheattreatment of winewas firstused in 1867to destroy any
undesirablemicroorganisms,and the processwas described as `pasteurisation'.
This process was also recommended by Escherich (1890)to decontaminate milk.
In the courseof time,it becameclearthat the effects of certainantimicrobial
treatmentswere predictable. Two historical examples were the setting of
performancecriteriafor destroying sporesofClostridium botulinumin low-acid,
canned foodsby Estyand Meyer (1922)and the processcriteriaforCoxie»lla
burnetiiin milk pasteurisation,as determined by Enrightet al. (1957).Further
research resultedin predictions relating to manyother processes, such as
acidification,drying and the use of curingagents in meatproducts, on both
pathogenicand spoilageorganisms.Such knowledgeusheredin a newera in
safefood production.Thisera is characterised by the division of hygiene
measuresinto specificpracticesthat are controllableand other general measures,
the effects of whichare largely unpredictableat present.1.4.1 Generalhygiene practices
One of the first safetysystems developedby the foodindustry was that involving
the applicationof goodmanufacturingpractice (GMP),as a supplementto end-
product testing.GMPcovers all aspectsof production,fromstartingmaterials,
premises and equipment to the trainingof staff,and the WHOhas established
detailed guidelines. GMP also provide a framework for hygienic food
production,whichis often referred to as goodhygienic practice(GHP).The
establishment of GHPis the outcomeof longpracticalexperience, and has the
followingmajorcomponents:∑ Design of premises and equipment. Thisincludes the location and layoutof
the premises to avoidhygiene hazards and facilitate safefoodproduction.
Food processingand handling equipmentshould alwaysbe designedwith
hygiene in mind,including easeof cleaning.
∑ Control of the production process. Control measures are appliedthroughout
the supply chainand coverfactorssuchas raw materials, packagingand
process water, as wellas the product itself.Key aspects includemanagement
and supervisionof the processas a whole,as wellas appropriaterecording
systems.
∑ Plantmaintenance and cleaning. Bothprocessing equipment and the fabric
of the building should be maintainedin goodorder.Suitableprogrammes
need to be developed for plant cleaning and disinfection, and their
effectivenessmonitoredroutinely.Systemsare also needed for pest control
and management of waste.
∑ Personal hygiene. Staffare required to maintain highstandards of personal
hygiene in relationto wearingof protective clothing, hand-washingand
general behaviour. Visitors must also be strictlycontrolledin these respects.
The healthstatus of personnelshould be monitoredregularly and any illness
or injuriesrecorded.18 Handbookof hygiene controlin the foodindustry