Good Hygiene Practices in the facilities

Any food that is acquired from a distribution point, whether from the market or directly from the company which produces it, has gone through a series of processes that ensure its quality and maximum reduction of any situation which could affect its food safety.

Due to the current demand for food worldwide and constant increases over time, companies have implemented various techniques and/or technologies that help them maximize their processes, in order to generate more food and have this food reach more places. It is not only covering the quantity, but also preserving or increasing product quality and minimizing any pollution risk; that is, producing food safety food.

Implementing a hygiene program which is not only covering company facilities, but also supervising and implementing actions to areas, supplier teams or service providers involved in product handling, will increase the likelihood that they will not become polluted.

Food can get polluted by improper chemical handling, dirty contact surfaces, any agent outside the process and the product.

Training personnel according to the activities they develop is important in order to improve their performance during work and avoiding an unintentional pollution of the product. These trainings should be lectured to all employees as they start working for the company, and lecturing a small training at least once per season or whenever necessary is also recommended.

Companies supervising and keeping records of activities being performed during all stages of production, harvest, storage, packaging and food distribution is essential.

During audits, the Eleven Rivers team, among other issues, performs hygiene reviews of facilities and equipment taking the following items under consideration:

• The importance of having a hygiene program which specifies cleaning and disinfecting activities in work areas of the company where food is being handled (It is important to have a hygiene program, which specifies the cleaning and disinfection activities of the company’s work areas where food is handled (conveyor belts which move the product as it passes by, containers, sorters, warehouses or cold rooms, transportation units, among others). An adequate methodology and frequency must be established to eliminate any type of wastes or conditions that could affect food safety of the product; also, defining the personnel to be in charge of the activities.
• The hygiene program should also be included for common areas or spaces, dining areas, storage of tools and supplies, sanitary facilities, equipments such as fans and lamps which, despite of not being in direct contact with food, they can be sources of pollution; clean and ordered spaces avoid the presence of pests and reduce the likeability of illness to workers.
• Using equipment and cleaning chemicals suitable for the activities, handled by personnel which have been previously trained. Improper handling of these or the use of unauthorized substances may pollute food and/or damage company surfaces and equipment; not to mention the likely impact on the health of workers.
• The use of facilities, materials and equipment in simultaneous activities and/or different from those assigned should be avoided, in order to prevent any likeability of cross contamination; for example, the use of brooms to clean sanitary facilities and then food storage areas, transportation used both for fresh meats and vegetables. A system should be in place for easy identification of utensils by workers; for example, a color code.

In addition to all the benefits indicated above, proper implementation of good hygiene practices is a good ally in preventing the spread of SARS-Cov-2, given the current health contingency.