Sanitation- A Tool To Mitigate Food Safety Hazards

Yemi Ogunrinola, Ph.D.

CFSO - Vantage Foods- Canada/USA

BCFPA- General Meeting Jan 23, 2013

Presentation OutlinePresentation Outline

Introduction, Introduction, Definition Definition

& & Historical Historical

PerspectivePerspective

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)

“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”

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/dirty154692.html#WoUpVELrtHsfavGQ.99 

How Dirty Are They?

University of Arizona study: Tucson, Chicago, San Francisco & Tampa

Dr. Blondel-Hill

Location Contamination (%)

Playground 44

Bus Rails 35

Public Restrooms 25

Pens (shared) 16

Vending Machines 14

Public Phones* 13

* Home phones are more contaminated

How do they do it then- using bathroom with this on?

http://www.sarahalbeebooks.com/2012/09/open-ended/

You got it!- this is how:

clean it and then serve

the gravy!

The day that water ran uphill …

A story of partnership between the public-private and water project in Cartagena, Columbia

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

Adapted from: IADB.Org

UN Initiative on Sanitation

-----all Member States to support the global effort to realize “Sustainable sanitation: the five-year drive to 2015”

----to encourage behavioural change together with policies for increasing access to sanitation

Causes of Foodborne illness Biological – the presence and or

ingestion of harmful living organisms (bacteria, fungi, viruses, and parasites, etc) in the food/drink

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)

Physical – presence of foreign objects: metal, plastic, bone fragments, others leading to injury and opportunistic infection

FBI: Discomfort or irritation of the GI system

Symptoms: *diarrhea, vomiting (emetic), fever, chills, and abdominal pain or discomfort

Pathogens: “Pathogens: “The The Enemy”Enemy”

Illness / Disease / DeathIllness / Disease / Death Staphylococcus aureus Clostridium spp Salmonella spp Listeria spp Yersinia spp Campylobacter spp E.coli 0157:H7 Vibrio spp

Courtesy: Epsilon-Chemicals

Sources of Bacteria in the Sources of Bacteria in the Food Processing Food Processing EnvironmentEnvironment

Product Ingredients/Raw

materials Air/Aerosols Water Packaging Equipment PeoplePeople

Courtesy: Epsilon-Chemicals

Pre-requisite and GMP are documents that capture elements of food sanitation in federal establishments

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

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 OutlinePresentation Outline

Introduction, Introduction, Definition Definition

& & Historical Historical

PerspectivePerspective

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 requirements- e.g. Pre-requisite Programs bullets

•Seek Chemical suppliers- expertise and support

•Be Familiar with new trends and technological breakthrough (CIP, ATP system)

What’s in your tool

box?

Conductance

Bioluminescence (ATP) PCR

Electric impedance Lateral Flow

ColorimetryELISAPetri Dish

Petrifilm

MPN

**Tools & Testing Methods - not created equal

ATP Swabs1

Swab

Shake for 5 seconds

Measure (10 seconds)From: R. Flenati-3M

654

32

More Tools

From: Deibel & Baldus, FSM, 2008

Food Constituents and cleaning considerations – the

goal is to both clean & sanitize

Sanitizers considerations

From: M. Cramer, FSM-2006

Acid or Alkaline

A 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

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.

Recalls – history in the making or we’re making history in its reporting?

What to do with headlines like these?

Higher rate of food-borne illness in Canada than US- Globe & Mail Feb 8, 2012 (Paul Clarke)- Center for Food, Canada

CFIA Inspectors find issues with cleanliness, sanitation at XL Foods plant- Caley Ramsay- Global News : Sunday, November 04, 2012 3:55 PM

Plant that produced tainted peanut butter has history of sanitation lapses- Consumer Reports.orgJan 27, 2009 3:22 PM

E. Coli Prompts Recall of Gourmet Raw Milk Cheese- BY MARY ROTHSCHILD | DECEMBER 18, 2010- Food Safety News

Potential Outcome of Poor SanitationPotential Outcome of Poor Sanitation

Shortened shelflife- accelerated spoilage

Outbreak of foodborne illness-

Food recalls

Lawsuits especially if severe injury or death

Regulatory actions- fines, license hold, etc Bad publicity: reputation breaker

(social media)

Erosion of customers

Loss of job

Business closure

Presentation OutlinePresentation Outline

Introduction, Introduction, Definition Definition

& & Historical Historical

PerspectivePerspective

Sanitation As Hazards Control

Tools

Specifics, Techniques

&Conclusions

Your sanitation must be multi-faceted Employees

Hand wash and boot wash stations Equipment and process line

During and post-processing sanitation Secondary areas and different zones

Truck & trailersFork lifts and hand trolleys/cartsTools (especially when used for

everything!)

Training (including the principles involved)• Employee to receive proper training (scheduled)

(how, who, when what, with?)

Practice• Employee to perform according to the training

received (the requirement to do as trained)

Monitoring• Employee to be monitored along with

effectiveness of the training and the process of sanitation (with accountability and rewards or incentives)

Must include..

Sanitation- the 1st defense line

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

Follow the SSOP protocol: For all production linesand Equipment cleaning

Sanitation Program

MUST ensure that Chemical concentration, water temperature,and pressure requirements are met

AND

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!

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

http://library.thinkquest.org/24206/quotes.html

"Let thy food be thy medicine and thy medicine be thy food."-Hippocrates (460-377 B.C.)