Hygienic and Safe Food Processing Workshop

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• Hygienic and Safe Food Processing Workshop
• CTC Center Lundazi
• May 2007
• Dr. Carmen I. Moraru and Elisabeth A. Bihn
• Cornell University

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Can foods harm people?

• Yes, sometimes foods can make people very sick!

• When? If they are not properly
• Processed
• Stored
• Handled
• Prepared/consumed

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Where does this happen?

• Everywhere in the world, including Africa and the
  United States of America!
• Example in the US alone, millions of people
  suffer every year from food poisoning
• Symptoms headaches, stomach aches, nausea,
  vomiting, diarrhea, etc.
• Sometimes people can even die!
• Can you think of a situation when you felt sick
  because of the food you ate?

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What is the cause?

• Extremely small living organisms, called BACTERIA
• How small are bacteria?
• About one million times smaller than a human
• Cannot see them with the naked eye, only with a
  microscope
• How do they look like under the microscope?
• Some are round - Others are like a rod

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Additional harmful organisms of concern in foods
Viruses

• Hepatitis A virus
• Norwalk-like virus

Viruses
Parasites

• Cyclospora
• Cryptosporidium
• Giardia

Parasites
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Are all food related bacteria dangerous?

• Some bacteria are useful
• E.g. used to make certain foods such as yogurt,
  cheese
• Others can be harmful
• Spoil the food spoilage bacteria
• Make people sick pathogenic bacteria

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Examples of harmful bacteria that can be
transmitted through foods

• Salmonella species
• Sources eggs, poultry, peanuts (it gets
  transmitted into peanut butter, too!)
• E. coli O157H7
• Fruits and vegetables, untreated water
• Shigella species
• Fruits and vegetables, products of animal origin
• Bacillus cereus
• Fruits and vegetables (transmitted through soil)
• Listeria monocytogenes
• Fruits and vegetables, milk, meat (beef)
• Vibrio cholera
• Fruits and vegetables, seafood. Transmitted
  through water.
• Staphylococcus aureus

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Important information about bacteria

• Under optimum conditions (moisture, food, warm
  temperatures) bacteria double in number every 30
  minutes
• Ex 1 becomes 2, 2 become 4, 4 become 8, and
  so on...
• How long will it take one bacterium to multiply
  to 100 cells?
• 3.5 hours

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How many bacteria are needed to make us sick?
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How do bacteria get into foods?
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Contamination sources for local foods1. Soil
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2. Domestic animals and birds

• From skin, feathers, manure, bedding materials,
  sheds, etc.
• Contamination transmitted mostly by people who
  touch animals or birds and do not wash their
  hands before touching foods

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and even from wild animals!

• Less likely
• Mostly through manure

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3. People

• How can people contribute to microbial
  contamination of foods?
• During processing and handling
• During packing
• In distribution and food service facilities
• At home!
• Main vehicle?

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What can we do to fight bacterial contamination?

• Proper agricultural practices
• Critical particularly for the safety of
  fresh fruits and vegetables
• Proper fertilization, drainage, etc.
• Proper harvesting and handling
• Proper personal worker hygiene
• Proper processing
• Hygienic processing facilities
• Proper processing methods
• Clean, sanitary equipment and utensils
• and again, proper personal worker hygiene!

Food Safety Farm to Fork!
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At the farm

• This is where food quality and safety start or
  get compromised!

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Proper personal worker hygiene

• Very high standards of personal hygiene for food
  handlers are required
• Sources of contamination from workers
• Injuries cover them up!
• Illness, such as food poisoning, food-borne
  diseases, or other existing infections dont
  come to work when sick!
• Personal habits chewing, spitting, scratching
  the nose, smoking. None of these should be done
  in the room where food is handled!
• Personal clothing

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Food processing worker apparel

• Clean
• Used only in the food processing facility
• Consists of
• Lab coat
• Hair cover (hat or hairnet)
• Beard / mustache net to cover facial hair (when
  applicable)
• Clean shoes or shoe covers. For sensitive
  products (e.g. peanut butter), workers should not
  walk outside with the same shoes!
• Gloves when necessary

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Remember the main vehicle of food contamination
by people?

• What can workers do to prevent this?

Wash their hands!
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When should you wash your hands?

• ALWAYS AFTER
• Using the toilet
• Handling food
• Touching animals
• Eating, drinking or smoking

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Proper hand washing

• Water and soap physically remove particles of
  soil and microbes from skin
• Rubbing and scrubbing are important

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Also very important!

• Always use clean water
• Never wash your hands in used wash water

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What else needs special attention?

• Cracks, calluses, fingernails, and rings can
  shelter dirt and pathogenic microbes (germs)
• Use a nail brush to remove all dirt from
  underneath the fingernails

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What is effective hand washing?
1 2 3 4 5 6 7 8
9 10 11 12
13 14 15
16 17 18
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• Proper Handwashing
• Reduces infection 35 to 50
• Reduces gastro intestinal illness by up to 80

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Practical exerciseLet us wash our hands!
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Hand washing demonstration

• Four groups
• Rinse only
• Five-second wash
• Ten second wash
• Twenty-second wash
• Use Germ Glow test kit to check for cleanliness

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Proper handwashing reduces risks
PREVENTION is the key to reducing microbial
contamination of foods!
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Prevention of bacterial contamination and growth
in foods during processing

• Important facts about processing
• Cook and maintain foods at the correct
  temperature
• High temperatures kill bacteria
• Low temperatures (refrigeration) stop their
  growth
• Besides cooking, other methods can also help
  preserve foods
• Salting
• Smoking
• Drying
• Adding sugar
• Correct handling, preparation, cooling and
  processing of food are extremely important
• Rotate stocks of raw materials and finished foods
  can prevent food poisoning and spoilage. Rule
  FIRST IN FIRST OUT!

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Premises and equipment

• Maintain premises clean no dust or dirt on
  floors, walls, processing surfaces, processing
  equipment
• Do not accumulate waste or used water in the
  processing facility. Dispose them hygienically.
• Authorized personnel permitted only
• Clean shoes or use shoe covers when entering
  premises
• Always wash hands when entering the food
  processing facility

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Pest control

• Food pests
• rodents
• birds
• insects
• Keep all pests out of processing and storage
  spaces, because they are an important source of
  contamination
• Acceptable methods of controlling pests in food
  premises
• Prevent entry (nets, keep doors closed, etc.)
  BEST method!
• Do not leave food waste or uncovered food laying
  around
• Could use traps for rodents
• Do not use poison!

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Good Manufacturing Practices (GMP) during food
processing

• Separate different products, particularly raw
  materials from final products.
• Chill. As much as possible, keep foods in cool
  and dry spaces, as cold storage is one of the
  most effective ways to reduce the risk of
  foodborne illness.
• Clean counter tops, containers and utensils with
  soapy water, as follows
• Scrub dirt and rinse with water
• Wash with soapy water
• Rinse
• Sanitize with dilute bleach solution

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Practical exerciseSurface cleaning
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Surface cleaning demonstration

• Four groups
• Wipe only
• Rinse only
• Detergent wash
• Detergent scrubbing
• Use Vericleen test kit to check for cleanliness

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Why is worker training a priority?

• Workers are sometimes the last/only people to
  handle the food before the consumer
• Workers need to be aware of food safety issues
  and their impact
• Effective training results in better employees
  and safer foods

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Training workshop evaluation

• Give a grade from 1 (worst) to 10 (best)
• Was this training useful to you?
• Was the training engaging enough?
• Will you use the things you learned today in your
  daily work?

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• THANK YOU FOR YOUR ATTENTION!