Good hygiene practices are essential for any commercial food factory to ensure the safety of their products. Following proper procedures and implementing effective systems can help factories prevent contamination and reduce the risks of foodborne illnesses. This article outlines key steps food factories can take to uphold high standards of hygiene.
Staff Training
One of the most important aspects of maintaining good hygiene is the proper training of all staff members in food safety protocols. Employees should undergo thorough induction training on hygiene procedures as well as regular refresher courses. Topics should include:
- Personal hygiene – Hand washing techniques, use of protective clothing, illness reporting procedures.
- Cleaning and sanitation – Effective cleaning methods, equipment sterilisation, pest control.
- Cross-contamination risks – Segregating raw and cooked foods, allergen control.
- Monitoring systems – Temperature control, foreign body detection.
Ensuring all staff are knowledgeable in these areas is crucial for identifying and preventing potential hygiene hazards. Records of training should be maintained.
Facility Design
The layout, workflow and building facilities of a food factory can heavily impact hygiene. Factories should be designed to allow logical progression from raw material delivery through production to finished goods dispatch. Different process stages should be separated to avoid cross-contamination. Sufficient space and clear separation between complex equipment is needed for thorough cleaning. The premises should have adequate provision for waste disposal, ventilation, lighting, and utilities like water supply.
Cleaning and Sanitation Procedures
Scheduled cleaning of the premises, utensils and machinery using equipment like a tray washing machine is imperative. Food contact surfaces must be sanitised frequently using approved chemicals. ‘Clean-as-you-go’ policies should be applied, with cleaning undertaken between different tasks and product batches. Cleaning programmes should cover floors, walls, overheads and air ducts. Daily opening and closing sanitation of the entire factory is recommended. Thorough end-of-production cleans are also vital. Discover the efficiency of our tray washing machine for your industry’s hygiene equipment needs.
Pest Control
Any pest infestation poses massive hygiene risks. Factories must implement preventative pest control measures like routine inspections of premises, installing air curtains or mesh screens, and proper storage and waste disposal. Fumigation or pesticide use should be carefully managed by trained professionals. Any evidence of pests must be swiftly addressed.
Personnel Hygiene
Staff personal hygiene is key to avoiding contamination. Hand washing facilities should be ample, with proper techniques enforced before production tasks. Protective clothing like hats, coats, gloves and footwear should be supplied and replaced regularly. Cuts or grazes should be covered and jewellery/watches removed. There should be restrictions on eating, drinking and smoking on site. Worker health screening and illness reporting processes are recommended.
Product Testing
End product testing provides assurance that hygiene standards have been met. Factories should implement microbial testing programmes to check for pathogens and hygiene indicators. Foreign body screening using metal detectors or sieve filters is also advised. Any positive results must be immediately investigated to identify potential failings in hygiene systems.
By upholding rigorous hygiene practices across staff, premises and processes, commercial food factories can produce safer products and maintain consumer confidence. Regular review of procedures is key to keep improving standards.
