Home > Food Safety Guidelines for the Production Process

Maintain the upmost standards when properly handling food products for consumers. Anything from airborne debris to facility moisture can form harmful bacteria that could ultimately affect the end product.

There are ways to prevent contamination and cross contamination in processing facilities. Here are five tips to keep food facilities safe:

Keep ramps and carts clean:

The food contact surfaces where food is handled and processed through the various stages of processing should be kept clean and hygienic at all times.

The carts, trolleys and other transport medium in which food is transported from one zone to another within the food production premise must be kept clean and sanitized. It is recommended to dedicate allotted carts/trolleys for transportation of raw materials/semi finished products/finished products and packaging materials.

Color code cleaning equipments and cleaning aids:

Cleaning aids and equipments used in the food production premise must be color coded as per the different zones in the food production area.

For example one color should be used to clean sanitized food contact surfaces, while a different color should be used for non-food contact surfaces, a third color should be used to clean surfaces with raw products and the last color should only be applied for floor drain cleaning. Using this technique will help in adhering to Good Manufacturing Practices and also help in minimizing cross contamination from different areas of the food production unit.

Clean all equipments and machinery:

Cleaning of various machineries and equipments in the production facility as per the cleaning schedule is important. Regular and timely cleaning and maintenance of the machines and equipments reduces the chances of cross contamination during the production process. Specific cleaning procedures for products containing allergens should be adhered to at all times.

Ensure workers are healthy:

When workers are healthy and safe the chances of contamination is further limited. Employees must maintain appropriate personal hygiene and follow the necessary cleanliness guidelines as laid down by the management at all times. Washing their hands at regular intervals and wearing clean clothes are some of the important steps that need to be adhered to by the workers.

Cleaning & Sanitation:

Follow These Important Rules:

• It takes more than soap and water to keep a food business clean and safe. You will likely be using detergents and sanitizers.
• Know what the directions say for using chemicals. Read the labels and talk to your manager about when to use them and how much to use. Be sure you understand and follow the directions!
• Keep chemicals away from food and clean equipments. If chemicals must be stored in the same room, be sure they are stored in specifically marked area.
• Can you read the labels? Are they easy to see? If they are not, ask your manager tore-label them so that everyone can read them.
• Keep all chemicals in the bottles or boxes they come in. If you put them in a different container, label them clearly.

Follow the cleaning directions for each piece of equipment:

• Wash them in hot soapy water
• Rinse them in clean hot water
• Sanitize them with freshly prepared sanitizer

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