Food safety and hygiene are absolutely vital in the food production industry. Poor hygiene practices can lead to food contamination, resulting in foodborne illnesses which affect millions of people every year. For food businesses, a lack of proper hygiene processes can also lead to reputational damage and loss of consumer trust.
Some of the main foodborne illnesses caused by poor hygiene in food production include:
- Salmonella – One of the most common foodborne illnesses, salmonella bacteria can contaminate foods like raw meat, eggs, and produce if they come into contact with animal faeces. Symptoms include diarrhoea, fever, and abdominal cramps.
- E. coli – Raw and undercooked meat and contaminated vegetables and fruits can contain E. coli. It causes severe stomach cramps, bloody diarrhoea, and vomiting.
- Listeria – Listeria bacteria are found in unpasteurised dairy products, deli meats, smoked seafood, and produce. It causes fever, muscle aches, nausea, and diarrhoea. Listeria infection during pregnancy can lead to miscarriage, stillbirth, and illness or death in newborns.
This article will examine why good hygiene is essential at all stages of food preparation and production.
Hygiene in Food Processing and Preparation
Good hygiene starts with food processing and preparation. All surfaces, equipment and utensils used for food handling must be kept clean. Regular washing with hot, soapy water is important to remove debris, dirt and food residues which can allow bacteria to develop. Food contact surfaces should be sanitised after washing to kill any remaining germs.
Workers must maintain high standards of personal hygiene. Hands should be thoroughly washed before handling food, after using the toilet, blowing their nose, touching raw meat/poultry, and at regular intervals throughout food prep. Cuts and sores should be covered with blue waterproof plasters. Clean protective clothing like aprons, gloves and hairnets help prevent contamination.
Manufacturers must invest in hygiene equipment for food industry standards. Industrial hygiene equipment like hand wash troughs and bin washing machines from hygiene equipment suppliers are essential.
Controlling Temperatures
Temperature control is another crucial part of food hygiene. Keeping food out of the danger zone between 5°C and 63°C prevents bacteria from multiplying rapidly. Chilled food should be kept below 5°C right through storage, transport and display until sale. Frozen food must remain frozen solid until defrosted for use. Hot cooked dishes should be held above 63°C. Regular temperature checks confirm fridges, freezers and ovens are operating properly.
Pest Control
Pest control is vital to avoid contamination. Insects, rodents and other pests can spread dangerous bacteria through food preparation areas and packaging. Production facilities need rigorous pest control measures like insect-proof screens, sealing entry points, and regular inspection of traps. Keeping the premises clean and tidy with proper waste disposal helps deter pests.
Ensuring Good Hygiene Standards
Food manufacturers must have hygiene policies and procedures for all employees to follow. Training teaches staff good hygiene practices for their role – from product development and factory workers to delivery drivers. Regular audits help assess current hygiene standards and highlight any potential issues to address immediately. Following hygiene regulations and implementing effective food safety management systems is key.
The Bottom Line
Maintaining proper standards of hygiene in food production is an absolute necessity. Contamination through poor hygiene puts consumers at risk of illness and damages brand reputation. By practicing good hygiene at all points from food processing to finished product, and training staff in proper procedures, food businesses can ensure the safety and quality of their products. This protects public health and builds consumer trust in brands.
