Transcript Slide 1

Sanitation- A Tool To
Mitigate Food Safety
Hazards
Yemi Ogunrinola, Ph.D.
CFSO - Vantage Foods- Canada/USA
BCFPA- General Meeting Jan 23, 2013
Presentation Outline
Introduction,
Definition
&
Historical
Perspective
Sanitation As
Hazards Control
Tools
Specifics,
Techniques
&
Conclusions
Dangerous Hill &
Obstacles Ahead!
Adapted from E. Ogunrinola
Adapted from E. Ogunrinola
What is sanitation? (Latin:
Health)
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“the systems for taking dirty water and other waste
products away from buildings in order to protect
people's health” (Cambridge Advanced Learner’s
Dictionary)
Most sources link the word to water and sewage
system and connects it with “Public health”
Wikipedia encyclopedia defines it as “the hygienic
means of preventing human contact from the
hazards of wastes to promote health.
How does your company define it in your operation?
Definitions of “dirty”
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Befoul or defile with dirt (Merriam-Webster)
Soiled with dirt (Dictionary.com)
Covered or marked with unclean
substance (Google search)
I learned long ago, never to wrestle with a
pig. You get dirty, and besides, the pig likes
it.
George Bernard Shaw
http://www.brainyquote.com/words/di/dirty1
54692.html#WoUpVELrtHsfavGQ.99
How Dirty Are They?
University of Arizona study: Tucson, Chicago, San Francisco & Tampa
Location
Playground
Bus Rails
Public Restrooms
Pens (shared)
Vending Machines
Public Phones*
Contamination (%)
44
35
25
16
14
13
* Home phones are more contaminated
Dr. Blondel-Hill
How do they do it thenusing bathroom with this on?
http://www.sarahalbeebooks.com/2012/09/open-ended/
The day that water ran uphill …
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A story of partnership
between the public-private
and water project in
Cartagena, Columbia
Adapted from: IADB.Org
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Sanitation is not just
about water, wand
hoses, and scrub pads
What are your uphill's?
New Drumbeats needed
Credibility and
consistency
Upper management
support
Continuous
improvement
UN Initiative on Sanitation
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-----all Member
States to support
the global effort to
realize “Sustainable
sanitation: the fiveyear drive to 2015”
----to encourage
behavioural
change together
with policies for
increasing access
to sanitation
Causes of Foodborne illness
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Biological – the presence and
or ingestion of harmful living
organisms (bacteria, fungi,
viruses, and parasites, etc) in
the food/drink
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Chemical – incidental or
direct in the foods or
production sites (soil,
ingredients, equipment, etc
(e.g. heavy metal
contaminants, PCBs) or toxins
produced by microbiological
agents present- toxins: molds,
shellfish, mushrooms, etc)
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Physical – presence of foreign
objects: metal, plastic, bone
fragments, others leading to
injury and opportunistic
infection
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FBI: Discomfort or irritation of
the GI system
Symptoms: *diarrhea,
vomiting (emetic), fever, chills,
and abdominal pain or
discomfort
Pathogens: “The Enemy”
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Illness / Disease / Death
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Staphylococcus aureus
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Clostridium spp
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Salmonella spp
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Listeria spp
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Yersinia spp
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Campylobacter spp
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E.coli 0157:H7
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Vibrio spp
Courtesy: Epsilon-Chemicals
Sources of Bacteria in the Food
Processing Environment
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Product
Ingredients/Raw
materials
Air/Aerosols
Water
Packaging
Equipment
People
Courtesy: Epsilon-Chemicals
Pre-requisite and GMP are documents that
capture elements of food sanitation in
federal establishments
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Pre-requisite and Good Manufacturing
Practices (GMP) addresses sanitation in
manufacturing, processing, packaging, and
holding foods. Outline basic rules for food
establishment sanitation. Provide minimum
demands on sanitary facilities for water,
plumbing design, sewage disposal, toilet
facilities, hand-washing facilities and supplies,
and solid waste disposal.
Sanitation is a form of Intervention
available to food processors
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An intervention could be in the form of a Process,
Practice or Chemical deliberately applied to reduce or
eliminate hazards- B,C,P
 Though generally speaking “Intervention is used to
describe practices targeted at controlling pathogens”
 But we must think outside the box and see/use
sanitation as viable intervention
 There are both federal and provincial statues for
sanitation in food producing environment- CFIA Meat
Hygiene Directive MOP Chapt. 3
Presentation Outline
Introduction,
Definition
&
Historical
Perspective
Sanitation As
Hazards Control
Tools
Specifics,
Techniques
&
Conclusions
Considerations And Tools Available for Sanitation in Food
Processing Environment
•Strong commitment from top
management
•Know your process and products
•Know the rules and requirementse.g. Pre-requisite Programs bullets
•Seek Chemical suppliers- expertise
and support
Conductance
PCR
Bioluminescence (ATP)
Electric impedance
MPN
Colorimetry
Petri Dish
•Be Familiar with new trends and
technological breakthrough
(CIP, ATP system)
**Tools & Testing Methods - not created equal
Lateral Flow
ELISA
Petrifilm
ATP Swabs
1
3
2
Swab
4
5
6
Shake for 5
seconds
From: R. Flenati-3M
Measure (10 seconds)
More Tools
Food Constituents and cleaning considerations – the
goal is to both clean & sanitize
From: Deibel & Baldus, FSM, 2008
Sanitizers considerations
From: M. Cramer, FSM-2006
Acid or Alkaline
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product is acid or alkaline per its
“pH”.
The
pH scale goes from 0 -14
Where:
7 is neutral and below and
above is deemed acidic or basic
Recalls – history in the making or we’re making
history in its reporting?
Virtually everything made can be recalled and we’ll continue to see increase in
these events globally. Effective sanitation and proper hygienic practice of your
facilities, employees, and process will help reduce this dreadful event.
What to do with headlines like
these?
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Higher rate of food-borne
illness in Canada than
US- Globe & Mail Feb 8,
2012 (Paul Clarke)Center for Food, Canada
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CFIA Inspectors find
issues with cleanliness,
sanitation at XL Foods
plant- Caley RamsayGlobal News : Sunday,
November 04, 2012 3:55
PM
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Plant that produced
tainted peanut butter
has history of
sanitation lapsesConsumer
Reports.org
Jan 27, 2009 3:22 PM
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E. Coli Prompts
Recall of Gourmet
Raw Milk CheeseBY MARY
ROTHSCHILD | DECE
MBER 18, 2010- Food
Safety News
Potential Outcome of Poor Sanitation
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Shortened shelflife- accelerated spoilage
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Outbreak of foodborne illness-
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Food recalls
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Lawsuits especially if severe injury or death
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Regulatory actions- fines, license hold, etc
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Bad publicity: reputation breaker
(social media)
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Erosion of customers
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Loss of job
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Business closure
Presentation Outline
Introduction,
Definition
&
Historical
Perspective
Sanitation As
Hazards Control
Tools
Specifics,
Techniques
&
Conclusions
Your sanitation must be
multi-faceted
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Employees
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Equipment and process line
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Hand wash and boot wash stations
During and post-processing sanitation
Secondary areas and different zones
Truck & trailers
 Fork lifts and hand trolleys/carts
 Tools (especially when used for
everything!)
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Must include..
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Training (including the principles involved)
• Employee to receive proper training (scheduled)
(how, who, when what, with?)
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Practice
• Employee to perform according to the training
received (the requirement to do as trained)
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Monitoring
• Employee to be monitored along with
effectiveness of the training and the process of
sanitation (with accountability and rewards or
incentives)
Sanitation- the 1st defense line
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Sanitation staff- EEs or
Crew to be treated with
respect
Communication- train
them when changes
occur- new equipment,
shift time
Proper working tools &
supplies (PPE- safety)
Provide creative
incentives
Effective sanitation helps control pathogens and
spoilage bugs along with other hazards and it will
enhance your products
Sanitation Program
Follow the SSOP protocol:
For all production lines
and Equipment cleaning
AND
MUST ensure that Chemical
concentration, water temperature,
and pressure requirements are met
Train your employee: What to do? How to do it?
When & How often? Verify that it is working
Document it or have a record as a proof
Know what you want and where and how to get it!
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Know your products
Know your industry
Seek for resources that
are available:
 Local and National
 Professional
organizations
 Published materials
and others
http://www.phac-spc.gc.ca/index-eng.php
http://www.inspection.gc.ca/eng/
http://www.hc-sc.gc.ca/index-eng.php
http://www.agr.gc.ca/index_e.php
Caution: If you use web–based, verify the legitimacy & credibility of the site
The growing world needs men and women verse in all
disciplines of foods production to advance the fate of
humanity as we know it; hunger is a common enemy that
must be defeated
"The doctor of the future will give no medicine, but will
interest his patients in the care of the human frame, in diet,
and in the cause and prevention of disease."
-Thomas Edison, Inventor
"Let thy food be thy medicine and thy medicine be thy food."
-Hippocrates (460-377 B.C.)
http://library.thinkquest.org/24206/quotes.html