Transcript Sanitary Standards in Bakery Equipment
Sanitary Standards in Bakery Equipment
Sponsored by the FPSA Bakery Council By Bob Brandon September 24, 2014 Brandon Food Machinery Consulting, LLC BrandonFoodMachineryConsulting.com
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Why now – Sanitary Concerns in Bakeries
FSMA - Food Safety Modernization Act was signed into law in January 2011 Emphasis on the Food manufacturer as responsible for food safety preventive controls.
A new approach to prevention, HACCP.
FDA recall authority, Records requirements.
Social Media – Instant Reporting Because the public asked why: Over the past few years, high-profile outbreaks related to various foods, from spinach and peanut products, eggs, to cantaloupe have underscored the need to make continuous improvements in food safety. And FDA inspectors can take samples and generate the DNA “fingerprinting” of the Salmonella bacteria.
A primary reason for this change in food policy is the increasingly global and complex food supply chain. Products and ingredients in the U.S. food supply now come from every part of the world.
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What FSMA did
Major emphasis on wording: define “microorganisms” to mean yeasts, molds, bacteria, viruses, protozoa, and microscopic parasites and includes species having public health significance.
would define “food-contact surfaces” to mean those surfaces that contact human food and those surfaces from which drainage,…... Proposed § 117.3 would also specify that “food-contact surfaces” includes utensils and food-contact surfaces of equipment.
would also specify that the safe moisture level for a food is related to its water activity (a w), and that an a w will be considered safe for a food if adequate data are available that demonstrate that the food =< the given a w will not support the growth of undesirable microorganisms.
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More Words are better
that an RTE food includes food that “reasonably appears to be suitable for consumption without cooking by the consumer.” For example, it is well known that consumers eat raw cookie dough; an outbreak of foodborne illness caused by E. coli O157:H7 has been linked to consumption of raw cookie dough. It also is well known that consumers use dried soup mix in RTE form as a component of a dip; multiple dried soup mix products were recalled due to the potential for contamination with Salmonella FDA is proposing to define the term “preventive controls” to mean those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packing, or holding at the time of the analysis.
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My Background
EE degree but now a whatever it takes engineer.
Kraft Foods - Oscar Mayer – Pizza Sr. Engineer Feb 1999 - Jan 2010 ◦ Trained in Kraft , Oscar Mayer, Sanitary equipment design for USDA equipment.
Nestle - Pizza. Corporate Project Manager/Engineer. Jan 2010 to July 2012 ◦ Trained in Nestle Hygienic equipment design.
Consultant Brandon Food Machinery Consulting, LLC - July 2012 to Present ◦ Rep for :Anritsu –Metal detectors, check weighers and package x-ray detection equipment. Vincit Group – Sanitary services and solutions.
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Food Safety in the Industry
◦ ◦ FPSA represents the entire industry with these councils: ◦ Bakery ◦ Beverage Dairy Prepared Foods represents suppliers to the fresh and processed fruits and vegetable industry ◦ Meat– Meat Industry Suppliers Alliance (MISA), 6
Most of these Groups
had before FSMA a sanitary design/prevention document
Meat – American Meat Institute, AMI Checklist
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10 Principles of Sanitary Design
Dairy – 3A
All Factories – Safe Quality Foods (SQF) 213 pages
Bakery.. ???
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Bakery Industry Standards History
Baking Industry Sanitation Standards Committee (BISSC) and American Society of Baking In 1949, the BISSC was formed with representatives from six national organizations serving the baking industry: American Bakers Association, American Institute of Baking (AIB), BEMA, the baking industry suppliers association, Biscuit and Cracker Manufacturers Association and the Retail Bakers of America. Although the original purpose was to develop and publish voluntary standards for the design and construction of bakery equipment has not changed, its sanitation standards have been revised and rewritten over the years to reflect developments in the industry. The BISSC standards were published together in a single booklet in 1977, 1981, 1986, 1990, 1994 and 1998.
In 2002, the Baking Industry Sanitation Standards Committee revised its sanitation standards. That revision served as the basis for the 2003 standard. This 2008 standard was developed under the committee procedures of the American National Standards Institute (ANSI) to address the sanitation issues of machine design and operation. Current safety requirements published by the (ANSI/Z50.1-2006) are independently from this standard and nothing in this standard is designed to supersede safety requirements. ANSI/ASB/Z50.2-2013
Standard for Bakery Equipment – Sanitation Requirements
This 2013 revision, sponsored by the American Society of Baking, brings the standard up to date with the latest development in the baking industry.
All new installations of bakery machinery and equipment, individual items of new equipment, and new design, are to conform to the requirements of this standard 8
ANSI/ASB/Z50.2-2013 started in 2011
Equipment Producers: 15 Equipment Users 15 General Interest 15 9
Risks to Food Safety in Baked goods is:
Being free of pathogens and: Free from unlabeled allergens Possible Gluten free Free from foreign material Compliance with regulatory & GMPs Compliance with your own policy Having a cleanable facility and equipment A sanitary environment A pest Free environment 10
Concentrate on the equipment
New Equipment Legacy Equipment ◦ ANSI Z50.2 standard is not intended to be retroactive in its application to existing installations, but when modifying existing equipment, the modification shall conform to the standard covering this equipment.
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What type of Equipment?
Bakery Industry has it’s buzz words,,, FMSA says anything used to process food.
ANSI Z50.2 says in 30 pages, 39 Items: Proofer, Mixer, Icing Machines, Fillers, depositers, Divider, Rounder, Depanner, Delidder, Troughs, ….Ovens (6 different types) 12
Sanitary Equipment Design is (or can be): Subjective Hard Work Trial and Error Simple - if done correctly A Compromise Expensive for Serial #1 Less Expensive to operate and clean and maintain - TCO Provide an advantage to the owner 13
Simple and Sanitary
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Some Sanitary Tricks (KISS)
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What not to do
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More Good Ideas
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Good Equipment Design - Done? Not Yet
Need a team of: Chemical Supplier Sanitation team Quality inspectors (Swab) Validated cleaning Safety Team and Safety Standards Operators Continuous Improvement (CI) Team Welders / Fitters Engineers Management The Equipment Supplier – to provide CI updates 18
Certification
American Society of Baking (ASB) owns the ANSI Z50.2 STD. Baking Industry Sanitation Standards Committee (BISSC) owns the certification process.
◦ 2 Options , Self Certification or 3 rd Party Verification AMI/GMA – Uses a checklist, can be arbitrary 3A – More detailed/costly than ANSI, also Self Certification or 3rd Party Verification NSF/UL – Equipment and facility on a RFQ basis European Hygienic Engineering & Design Group (EHEDG) works with 3A 19
More FSMA to come
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