Mechanical, manual, and chemical processes should be used to keep a food processing plant sanitized. Hygienic processes will prevent foodborne illnesses and will ensure that your consumers are provided with quality food products.

Mechanical Processes

A hot or cold water bath, sterilization techniques, and automatic cutters that contain sterile surfaces will provide raw and cooked food products with sanitary conditions. Food should be manually-handled as little as possible. Food service workers should wear gloves, hairnets, and smocks. Protective gear will limit the exposure to germs during the occasions when food is being placed inside of a hopper or another item that is part of a mechanical assembly line.

All of the equipment that is being used within a facility should be constructed of stainless steel or another material that is sterile. Disposable paper trays, single-use packing materials, and other sanitary preparation aids should be used during each stage of a food processing session.

Manual Processes

Some food processes may rely upon manual techniques. If knives or portable slicing machines are going to be used to cut raw or cooked items, measures should be taken to clean the equipment after each use. Additionally, a knife guard should be used when performing high-intensity slicing operations.

Anyone who will be using sharp implements should be thoroughly trained to use each piece of equipment that is essential for preparing processed foods. Fresh gloves and hairnets should be within view. The presence of these items will remind food processing employees to replace their gloves or hairnets as needed.

Chemical Processes And Disposal Strategies

Chemical agents that are safe for use in a food establishment may be used to kill bacteria on raw food products. Sanitizing tablets, pulsating lights, and food-grade cleansers should be used to clean dishes, crockery, utensils, and manual or mechanical equipment that is used to process food. Chemical agents should always be purchased from a retailer that sells restaurant-grade equipment.

Some chemical processes may require that a sanitizing tablet or a similar product is mixed with water. This will result in a chemical agent being diluted, prior to the cleaning processes being conducted. All of the wastewater within a kitchen should be drained daily. Garbage, including food scraps, should be disposed of promptly. Ingredients should be checked for freshness on a routine basis. If some products will be refrigerated, the contents of the refrigeration unit should be inspected regularly and expired products should be disposed of. 

For more information, contact a local company like Sanixperts Inc.