This article was downloaded by: 10.3.98.104 On: 01 Oct 2021 Access details: subscription number Publisher: CRC Press Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: 5 Howick Place, London SW1P 1WG, UK Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes Theodoros Varzakas, Constantina Tzia Hygiene and Food Sanitation Publication details https://www.routledgehandbooks.com/doi/10.1201/b19398-4 Theodoros Varzakas Published online on: 23 Oct 2015 How to cite :- Theodoros Varzakas. 23 Oct 2015, Hygiene and Food Sanitation from: Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes CRC Press Accessed on: 01 Oct 2021 https://www.routledgehandbooks.com/doi/10.1201/b19398-4 PLEASE SCROLL DOWN FOR DOCUMENT Full terms and conditions of use: https://www.routledgehandbooks.com/legal-notices/terms This Document PDF may be used for research, teaching and private study purposes. 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The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. 3 Hygiene and Food Sanitation Theodoros Varzakas Contents 3.1 Hygiene Regulations ...............................................................................................................73 3.2 Microbiological Criteria ......................................................................................................... 74 3.2.1 Good Manufacturing, Good Hygienic Practices, Standard Operating Procedures .....75 3.2.2 Good Manufacturing Practices ................................................................................... 76 3.2.2.1 Buildings and Facilities ............................................................................... 76 3.2.2.2 Equipment ....................................................................................................77 3.2.2.3 Equipment Supports .....................................................................................77 3.2.2.4 Angle Iron ....................................................................................................77 3.2.2.5 Channel ........................................................................................................78 3.2.2.6 Beams...........................................................................................................78 3.2.2.7 Tee ................................................................................................................78 3.2.2.8 Tubing ..........................................................................................................78 3.2.2.9 Formed Channel...........................................................................................78 3.2.2.10 Reliability, Availability, and Maintainability of Equipment .......................78 3.2.2.11 Lighting ........................................................................................................79 3.2.2.12 Airing—Ventilation .....................................................................................79 3.2.2.13 Waste Disposal .............................................................................................79 3.2.2.14 Hygiene Installations in Egg Manufacturing ...............................................80 3.2.3 Sanitation. ...................................................................................................................80 3.3 Methods to Control Hygiene ...................................................................................................80 3.3.1 Street Foods, Hygiene, and Crisis Management ......................................................... 81 3.3.2 CIP, Hygienic Design, and Sanitation ........................................................................83 3.3.3 Chemicals—Sanitizers ...............................................................................................87 3.3.4 CIP Cycles ..................................................................................................................93 3.4 Design of CIP Bulk Units .......................................................................................................93 3.4.1 CIP, Bacillus cereus, and Biofilms .............................................................................95 3.4.2 Guide lines on Air Handling Systems in the Food Industry to Avoid Microorganisms �����������������������������������������������������������������������������������������������97 References ........................................................................................................................................98 Internet Source ...............................................................................................................................104 3.1 Hygiene regulations On April 29, 2004, the European Parliament and the Council of the European Union adopted the “food hygiene package” that comprises of regulations (EC 2004a–c). EC (2004a,b) are addressed to food business operators (FBO) and EC (2004c) on official controls. The new regulations came into effect on June 1, 2006, and extended the existing principles embodied in Council Directive 93⁄43⁄EEC. EC (2004a), on the hygiene of foodstuffs, applies to all foods and begins at primary production and continues through processing, distribution, and retail; while EC (2004b) lays down specific hygiene rules for food of animal origin. The new requirements apply from primary production to 73 Downloaded By: 10.3.98.104 At: 12:23 01 Oct 2021; For: 9781498721783, chapter3, 10.1201/b19398-4 © 2016 by Taylor & Francis Group, LLC 74 Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes retail and lay down that FBO are responsible for the safety of their products, and they must apply Hazard analysis and critical control points (HACCP) principles. However, an exception was made for producers of primary products (e.g., dairy farmers), even though they should follow the prin- ciples of food safety and hygiene codes, and the best way is to use HACCP-based systems (Maunsell and Bolton, 2004). In particular, the new food hygiene package highlights: (1) the concern of paramount importance to protect human health; (2) the use of procedures based on HACCP principles to identify, control, and monitor critical food safety points in food businesses; and (3) the possibility of adopting micro- biological criteria and temperature control measures in accordance with scientifically accepted principles. With regard to the dairy industry, the new regulations EC No. 852 ⁄ 2004 and 853 ⁄ 2004 have replaced the Dairy Hygiene Directive 92⁄46⁄EEC. The new dairy hygiene legislation is extensively described by Komorowski (2006), while changes from Directive 92⁄46⁄EEC are also identified. Additional requirements to the dairy industry such as Regulations 1774 ⁄ 2002 and 79⁄ 2005 (dairy companies disposing milk and dairy products) and of Regulation 183 ⁄ 2005 (dairy products intended to be used as animal feed) are also described by Komorowski (2006). The report of the EC the Council and the European Union on the experience gained by the member states on the implementation of the new legislation indicates that member states and FBO are generally satisfied with the new hygiene regulations and that they have made good progress in adjusting to them. On the other hand, the food and veterinary office (FVO) (2008) report has identified shortcom- ings in the control of the quality criteria of raw milk in countries like Spain, Hungary, and Poland, while some progress was noted in Greece, Cyprus, Belgium, Denmark, and Lithuania. Moreover, the same report stated that compliance with community requirements pertaining to residues and veterinary medicine controls in foods of animal origin in Greece, Romania, Portugal, and Bulgaria suffered from significant shortcomings. The aforementioned facts illustrate the need for stringent adherence to hygiene regulations (Food Safety Management Systems) by the producers and detail, frequent audits by the competent local authorities as the safety and quality of milk and milk end products are of paramount importance (Papademas and Bintsis, 2010). 3.2 MiCrobiologiCal Criteria The microbiological criteria for pasteurized milk and milk products, as end products, are described in the EU Directive 1441⁄2007, while the EU Directive 853 ⁄ 2004 governs all the quality/safety cri- teria for raw milk and milk products, for example hygiene of raw milk production (animal hygiene), hygiene at the farm level, temperature control limits, microbiological quality of raw milk, labeling of milk products, and packaging of milk products. These directives are essential for setting up con- trol limits for the identified CCPs. Microbiological standards (Buchanan, 1995; Buchanan et al., 1998) have been included in European Legislation (EC, 2005). Apart from the earlier described HACCP principles, the prerequisite program implementation in food businesses, regardless of size or complexity, is considered essential. Recently, the British Standards Institute (BSI) developed the publicly available specification—BS PAS 220 (2008),