Food Hygiene Auditing

208 Pages·1996·33.484 MB·English

by  P. N. Wright (auth.), N. Chesworth (eds.)

Food Hygiene Auditing
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Food Hygiene Auditing
Edited by
N. CHESWORTH
Consultant Food Technologist
BLACKIE ACADEMIC &. PROFESSIONAL
An Imprint of Chapman & Hall
London· Weinheim . New York· Tokyo· Melbourne· Madras
Published by Blackie Academic & Professional, an imprint of Chapman &
Hall, 2-6 Boundary Row, London SEt 8HN
Chapman & Hall, 2-6 Boundary Row, London SEI 8HN, UK
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Australia
Chapman & Hall India, R. Seshadri, 32 Second Main Road, CIT East,
Madras 600 035, India
First edition 1997
© 1997 Chapman & Hall
Softcover reprint of the hardcover 1st edition 1997
Typeset in 10/12pt Times by Acorn Bookwork, Salisbury
ISBN -13:978-1-4613-8054-2 e-ISBN-13: 978-1-4613-0451-7
001: 10.1007/978-1-4613-0451-7
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Contributors
Mr R.J. Brown Director, Xi Associates, The Old Bakery, Silver Street,
Brixworth, Northampton NN6 9BY
Mrs N. Chesworth Consultant Food Technologist, 76 Dominies Close,
Rowlands Gill, Tyne and Wear NE39 IPB
Mr W.J. Crossland Technical Manager, F.T. Sutton and Son Limited,
Stansfield Road, Waterfoot, Rossendale, BB4 7LR
Mr R. Early Senior Lecturer in Food Science, Harper Adams Agri
cultural College, Newport, Shropshire TFIO 8NB
Mr G. Gaston Business Development Manager, Lever Industrial Ltd,
PO Box 100, Runcorn, Cheshire WA7 3IZ
Mr J. Hall Technical Director, Sovereign Food Group, Sovereign
House, Castleton Way, Eye, Suffolk IP23 7AH
Mr P. Matthews Technical Director, National Britannia Ltd, Caerphilly
Business Park, Van Road, Caerphilly, Mid Glamorgan CF8 3ED
Mr N. Radford Senior Food Technologist, Law Laboratories Ltd, Shady
Lane, Great Barr, Birmingham B44 9ET
Dr O.P. Snyder Jr President, Hospitality Institute of Technology and
Management, 760 Transfer Road, Saint Paul, Minnesota 55114, USA
Mrs S. Thomas Director, The Thomas Food Partnership, IS Meadow
brook Park, Mosborough, Sheffield SI9 5P]
Mr P. Wright Head of Environmental Services, Berwick-upon-Tweed
Borough Council, Council Offices, Wallace Green, Berwick-upon-Tweed
TDI5 lED
Contents
Food hygiene law
P. WRIGHT
1.1 Introduction 1
1.2 The Food Safety Act of 1990 '1
1.2.1 What is 'food'? 1
1.2.2 Further sections of the Act 2
1.2.3 The Due Diligence Defence 3
1.2.4 The Act's main provisions 4
1.3 The Food Safety (General Food Hygiene) Regulations 1995 4
1.4 The Food Safety (Temperature Control) Regulations 1995 8
1.5 Conclusions 11
2 Food law in the United States
O.P. SNYDER
2.1 Introduction 12
2.2 The development of food law in the US 12
2.2.1 The Food and Drugs Act of 1906 14
2.2.2 The Meat Inspection Act of 1906 14
2.2.3 The Federal Food, Drug and Cosmetic Act (FFDCA)
of 1938 16
2.2.4 Major amendments to the Federal Food, Drug and
Cosmetic Act of 1938 17
2.3 Liability 20
2.3.1 Seriously wrongful conduct 24
2.3.2 History of non-compliance 24
2.3.3 Incriminating documents 24
2.3.4 Flaws in corporate culture 25
2.4 Federal agencies of the US involved in assuring food safety
and quality 25
Appendix 27
References 28
3 HACCP and factory auditing 30
W.J. CROSSLAND
3.1 Introduction 30
3.2 HACCP 30
3.2.1 Definitions 31
Vl11 CONTENTS
3.2.2 HACCP - Practical application 32
3.2.3 Benefits and advantages of HACCP 43
3.3 Factory auditing 43
3.3.1 Purpose of the audit 44
3.3.2 Types of audit 44
3.3.3 Pre-audit preparation 46
3.3.4 Pre-audit meeting 46
3.3.5 The audit 47
3.3.6 Results and documentation review 49
3.3.7 Post-audit review and summary 49
3.3.8 Audit report 50
3.4 Auditee response 51
References 52
4 Premises - design and fabrication 53
S. THOMAS
4.1 The site 53
4.2 The principles of design 53
4.2.2 Elimination of bad practices 53
4.2.3 Continuous flow 54
4.2.4 Physical separations 54
4.2.5 Temperature 54
4.2.6 Cleaning provision 54
4.2.7 Siting of cleaning facilities 54
4.2.8 Pests 54
4.2.9 Building exterior 55
4.2.10 Waste 55
4.3 The construction 55
4.3.1 Ceilings and lighting 56
4.3.2 Walls, doors and windows 57
4.3.3 Floors 59
4.3.4 Drainage 60
4.3.5 Ventilation 61
4.3.6 Services 62
4.3.7 Amenities 64
4.3.8 Waste storage and disposal 67
4.3.9 Perimeter areas 68
5 Raw materials 69
R. EARLY
5.1 Raw materials: the feedstock of the food industry 69
5.2 The system for raw materials hygiene audit 71
5.3 Raw materials as purchased products 75
5.4 Supplier assurance assessment and audit 77
CONTENTS IX
5.5 Raw materials hygiene auditing 81
5.5.1 Receipt and inspection of raw materials 82
5.5.2 Raw materials storage 85
5.5.3 Auditing raw materials stores 87
5.5.4 Product identification, traceability and stock control 90
5.6 Preventive and corrective action and verification 94
5.7 Conclusion 95
References 96
6 Process equipment and machinery auditing ~8
N.RADFORD
6.1 Introduction 98
6.1.1 Objective 98
6.l.2 Preparation 98
6.1.3 Auditing tools 99
6.l.4 Documentation 99
6.1.5 Method 99
6.2 Consideration of risk 100
6.2.1 People 100
6.2.1 Design aspects of plant and equipment 100
6.2.3 Physical contamination risks 102
6.2.4 Trace contaminants and chemicals 103
6.2.5 Water and environmental conditions 103
6.2.6 Pest contamination 104
6.2.7 Light 105
6.2.8 Microbiological agents 105
6.3 Environmental considerations 106
6.3.1 Equipment condition and cleanliness 106
6.3.2 Where to look 107
6.3.3 How to look (senses) 108
6.3.4 What to look at 108
6.4 Mechanical Quality Control 109
6.5 Preventative maintenance 110
6.6 Useful hints 111
6.7 Additional points of reference 111
7 Personnel hygiene standards 112
J. HALL
7.1 Introduction 112
7.2 Personnel employment, induction and training 112
7.3 General personnel standards and clothing 113
7.3.1 Overalls design and frequency of changing 114
7.3.2 Headgear 115
x CONTENTS
7.3.3 Protective gloves 115
7.3.4 Earrings, jewellery and watches 116
7.3.5 Protective footwear 116
7.3.6 Ancillary personnel equipment 117
7.3.7 Drinking fountains 117
7.3.8 High care facilities 117
7.3.9 Other colour-coded staff 118
7.3.10 Clothing delivery and storage 118
7.3.11 The laundry audit 119
7.4 Standards of cleanliness of staff and personal hygiene 119
7.4.1 Handwashing facilities 120
7.4.2 First aid dressings 121
7.4.3 Pre-employment health checks and medicals 121
7.4.4 Screening questionnaires for visitors and those
returning from holiday 122
7.5 Staff facilities 122
7.5.1 Control of smoking 124
7.5.2 Canteen facilities 125
7.5.3 Control of food and drink 125
7.5.4 The helpful approach 126
7.5.5 The risk of malicious contamination 126
7.5.6 Notice boards 127
7.5.7 Engineers and engineering debris 127
7.6 Conclusions 127
8 Preventative pest control 128
P. MATTHEWS
8.1 Introduction 128
8.1.1 What are the pests? 128
8.1.2 Why are they pests? 130
8.2 General pest control methods 133
8.3 Exclusion 133
8.3.1 Their mobility 134
8.3.2 Within materials 134
8.3.3 Within transport 134
8.3.4 Within equipment 135
8.3.5 On people 135
8.4 Methods of exclusion 135
8.4.1 Windows 135
8.4.2 Doors 136
8.4.3 Other access points 137
8.5 Reduction 137
8.5.1 Limiting the food sources 137
8.5.2 Limiting the areas allowing harbourage 138
CONTENTS Xl
8.5.3 Frequent inspection of susceptible areas 139
8.6 Destruction 140
8.6.1 Monitors 140
8.6.2 Non-chemical control methods 141
8.6.3 Chemical control methods 142
8.7 Pest prevention risk assessments 144
8.7.1 Auditing of pest prevention methods 144
8.8 Summary 147
9 Cleaning and disinfecting systems 149
G. GASTON
9.1 Introduction 149
9.2 Cleaning schedules 149
9.2.1 An example of a cleaning schedule 150
9.3 Cleaning products and methods 151
9.3.1 Procedure 151
9.3.2 Cleaning methods 152
9.3.3 Manual cleaning 154
9.3.4 Tray/rack washing 156
9.3.5 Mid-shift cleaning 157
9.3.6 Utensil washing 158
9.3.7 Handwashing 159
9.4 Proactive cleaning 161
9.4.1 Rinsing 161
9.4.2 Chiller cleaning 161
9.4.3 Disinfecting or sanitising 164
9.5 Monitoring procedures 165
9.5.1 Microbiological testing 165
9.5.2 Swabbing 166
9.5.3 A TP monitoring 166
9.5.4 Maintenance contracts for cleaning equipment 167
9.5.5 Technical support 168
9.5.6 Training 168
9.5.7 Responsibility of management 169
9.5.8 Cost/price 170
9.6 Safety and supply of chemicals 170
9.6.1 Storage of products 172
9.6.2 Chemicals - Hazardous Information and Packaging
(CHIP) regulations 172
9.6.3 Implementation 174
9.7 Water hygiene for cooling and domestic water systems 174
9.7.1 Legionellosis 174
9.8 Summary 175
9.8.1 Critical success factors 175