622
27.6 Sanitation and Hygiene
For a HACCP system to work effectively it requires solid base of hygienic measures, conditions and requirements. This can be achieved by implementing an active
and well monitored and evaluated permanent food hygiene program (WHO 2008).
For a facility to ensure achievement of food hygiene requirements and measures, it
need have robust management and supervision system, well designed and constructed facilities with in-built hygiene structures and arrangements, supplier control system and methods, well designed and constructed production equipment,
have maintenance, cleaning and sanitation equipment and protocol, pest control,
waste management system and tools, personal hygiene of its workers, having workers who are healthy, with good behaviour, control for visitors, chemical control,
measures for preventing cross-contamination and use of packaging materials that
prevent food from contamination as well as materials that have minimal contamination in themselves. Of particular interest is the quality of incoming materials. It is
possible to control the hygiene of an entity, but it could be challenging to control
hygienic tendencies for another company that supplies raw materials. Hence every
company needs guidelines on the handling of incoming raw materials (WHO 2008).
It is important to make sure that every employee who gets in contact with raw
materials, processing utensils and machinery and packing materials goes for medical check-up regularly. Carefully, without raising workplace discrimination concerns, communicable infections should be targeted in the check up and those that
are found infected should be put on treatment and immediately removed from the
food contact tasks until there is evidence of recovery. This helps to protect a huge
number of product consumers out there from potential infections. Certificates of
fitness to undertake food contact tasks should always be available with clear dates
and results from an authentic health facility.
27.6.1 Raw Materials Handling
All incoming materials into a manufacturing entity should have quality safety standards that must be met by a supplier. These materials include raw materials, ingredients and cleaning, disinfection and packaging materials. Any materials with lower
than established standards, contaminated with hazards must be rejected (EudraLex
2012). Every supplier should be evaluated and approved prior to materials supply if
possible to know if they meet the quality standards and fit for use. Raw materials
and ingredients require inspection, sorting and testing if necessary. Materials also
need storage and stock movement controls (WHO 2008).
A. G. Mtewa et al.
27.6 Sanitation and Hygiene
For a HACCP system to work effectively it requires solid base of hygienic measures, conditions and requirements. This can be achieved by implementing an active
and well monitored and evaluated permanent food hygiene program (WHO 2008).
For a facility to ensure achievement of food hygiene requirements and measures, it
need have robust management and supervision system, well designed and constructed facilities with in-built hygiene structures and arrangements, supplier control system and methods, well designed and constructed production equipment,
have maintenance, cleaning and sanitation equipment and protocol, pest control,
waste management system and tools, personal hygiene of its workers, having workers who are healthy, with good behaviour, control for visitors, chemical control,
measures for preventing cross-contamination and use of packaging materials that
prevent food from contamination as well as materials that have minimal contamination in themselves. Of particular interest is the quality of incoming materials. It is
possible to control the hygiene of an entity, but it could be challenging to control
hygienic tendencies for another company that supplies raw materials. Hence every
company needs guidelines on the handling of incoming raw materials (WHO 2008).
It is important to make sure that every employee who gets in contact with raw
materials, processing utensils and machinery and packing materials goes for medical check-up regularly. Carefully, without raising workplace discrimination concerns, communicable infections should be targeted in the check up and those that
are found infected should be put on treatment and immediately removed from the
food contact tasks until there is evidence of recovery. This helps to protect a huge
number of product consumers out there from potential infections. Certificates of
fitness to undertake food contact tasks should always be available with clear dates
and results from an authentic health facility.
27.6.1 Raw Materials Handling
All incoming materials into a manufacturing entity should have quality safety standards that must be met by a supplier. These materials include raw materials, ingredients and cleaning, disinfection and packaging materials. Any materials with lower
than established standards, contaminated with hazards must be rejected (EudraLex
2012). Every supplier should be evaluated and approved prior to materials supply if
possible to know if they meet the quality standards and fit for use. Raw materials
and ingredients require inspection, sorting and testing if necessary. Materials also
need storage and stock movement controls (WHO 2008).
A. G. Mtewa et al.