Principles of Food Sanitation

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supplies can occur. Sufficient space is
also needed for thorough screening of
raw material because foreign bodies may
accommodate these products. Segre-
gated materials that are contaminated
should be salvaged and cleaned to pre-
vent the spread of contaminants. Taint-
ing can occur when raw materials share
the same storage area as cleaning and
maintenance materials.
●Separate storage space should be pro-
vided for finished products. Insufficient
space may dictate use of the production
area for this function. This practice can
cause cross-contamination of raw mate-
rials.
●Congestion in areas of open food pro-
duction should be eliminated. Insuffi-
cient space complicates cleaning and
maintenance and increases contamina-
tion and risks of personnel injury and
equipment damage.
●Short and direct routes for waste
removal are necessary so that waste is
not transported through open produc-
tion areas. This design is especially criti-
cal because of the unsanitary condition
of equipment used for waste collection.
●Location of the returned goods area is
important. These foodstuffs are fre-
quently infested and may be partially
decomposed. It is essential to isolate
these products from all raw material and
production areas.
●Control of the environment should be
exercised to reduce pests and to provide
cleaner air through location of the waste
collecting, waste treatment, and inciner-
ation areas as far as possible from the
plant. This control also includes ade-
quate surface drainage to prevent accu-
mulation of water, outside surfaces that
are easily cleaned, control of weed and
grass growth, and control of stocks of
surplus supplies and equipment.

●Employee personal hygiene is essential
(discussed in detail in Chapter 6).

Cleaning considerations


As with other food plants, management
has the legal and moral responsibility to pro-
vide the consumer with a wholesome prod-
uct. An effective sanitation program is
needed to provide a clean environment for
processing.

Housekeeping
Housekeeping relates to orderliness and
tidiness. Careful arrangement of supplies,
materials, and clothing contributes to a tidier
operation, reduces contamination, and makes
cleaning easier. Attention to neatness and
orderliness contributes to the performance of
responsibilities. Although the responsibility
for housekeeping should be assigned to the
sanitarian, the maintenance of good house-
keeping depends on the cooperation of all
employees-production, maintenance, and
sanitation. Cooperation is needed to ensure
that trash containers, tools, supplies, and per-
sonal belongings of employees are kept in the
proper place. Convenient location of trash
receptacles is necessary to encourage that any-
thing not likely to be used further be dis-
carded immediately.
Insects, rodents, and birds increase con-
tamination. Knowledge of their biological
characteristics and habits is necessary for
their control. Sanitary practices can eliminate
nutrition and protection for pests and, thus,
can provide an important means of control.
Hygienic design(air and mesh screens and
filling of holes, cracks, and crevices) will dis-
courage pests from entering the plant. Peri-
odic inspection for the presence of pests is
another prevention technique. (Methods of
detection and other discussion related to
pests are included in Chapter 13.)

340 PRINCIPLES OFFOODSANITATION

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