microbial transfer and facility hygiene controls · microbial transfer and facility hygiene...
TRANSCRIPT
![Page 1: Microbial Transfer and Facility Hygiene Controls · Microbial Transfer and Facility Hygiene Controls May 2, 2017 3-A SSI 2017 EDUCATIONAL PROGRAM Rick Heiman –Director, Global Hygiene](https://reader035.vdocuments.mx/reader035/viewer/2022071117/600162768ee84134616fdda2/html5/thumbnails/1.jpg)
Microbial Transfer and Facility Hygiene Controls
May 2, 2017
3-A SSI 2017 EDUCATIONAL PROGRAM
Rick Heiman – Director, Global Hygiene
![Page 2: Microbial Transfer and Facility Hygiene Controls · Microbial Transfer and Facility Hygiene Controls May 2, 2017 3-A SSI 2017 EDUCATIONAL PROGRAM Rick Heiman –Director, Global Hygiene](https://reader035.vdocuments.mx/reader035/viewer/2022071117/600162768ee84134616fdda2/html5/thumbnails/2.jpg)
2 | Taste & Nutrition
Global SnapshotOur Global Technology Innovation Centres bring the best of us to our customers, serving as Customer Centres for collaborative innovation.
GTIC
Regional Development
& Application Centres
Manufacturing Locations
Kerry’s North
American Technology
and Innovation Centre
is located in Beloit.
Located in Naas, the
Global Technology
and Innovation
Centre opened in May
2015.
Opening in 2016, the Asia
Pacific (APAC) Technology
and Innovation Centre is
located in Singapore.
![Page 3: Microbial Transfer and Facility Hygiene Controls · Microbial Transfer and Facility Hygiene Controls May 2, 2017 3-A SSI 2017 EDUCATIONAL PROGRAM Rick Heiman –Director, Global Hygiene](https://reader035.vdocuments.mx/reader035/viewer/2022071117/600162768ee84134616fdda2/html5/thumbnails/3.jpg)
3 | Taste & Nutrition
Agenda
• Plant Environmental Controls• Sanitary Zones• Controlling Contamination Vectors• Niches and Harborages
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4 | Taste & Nutrition
Validate & Verify effectiveness of control strategies– Includes periodic sampling & testing
Plant Environmental Control
Control incoming contamination sources– Employees
– Suppliers/Ingredients/Materials/Equipment
– Pests
Eliminate harborages/growth niches in plants– Walls & Floors, Ventilation
– Equipment design and maintenance
Control vectors (means of transmission) inside the plant– Employees
– Forklifts, pests, water, air, etc.
Remove growth factors: Nutrients, water– Regular, effective, and thorough Cleaning and Sanitizing
– Minimize Operational Sanitation
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5 | Taste & Nutrition
Sanitary Zones
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6 | Taste & Nutrition
Sanitary Zones
Plant Environment can be divided into distinct sanitary zones based on food proximity/contact.
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7 | Taste & Nutrition
All Four Zones In One Area – Can we keep them separate?
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8 | Taste & Nutrition
Zone 4 – General Areas
• Furthest From Food• No Direct Contact• Employee Welfare• Locker Rooms• Loading Docks• Warehouse• Lobby• Trash/Feed Areas• Roof, Parking Lot, and Grounds
• Could spread to processing areas by foot or equipment traffic
• Zone 4: General Areas
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9 | Taste & Nutrition
Zone 4 - Intersections
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10 | Taste & Nutrition
Zone 3 – Close Proximity
• In Processing Areas• No Direct Contact• Floors• Drains• Walls• Totes• Waste Containers• Some Cleaning Equipment
• Risk of Transfer to food contact surfaces by vectors.
• Zone 3: Close Proximity
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11 | Taste & Nutrition
Zone 2 – Immediately Adjacent
• Immediately Adjacent Food Contact Surfaces• Equipment Structure• Conveyor Rails• Control Panels / HMIs
• Could Transfer to food contact surfaces under NORMAL operating conditions
• Zone 2: Immediately Adjacent
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12 | Taste & Nutrition
Zone 1 – Direct Contact• Inside surfaces of equipment• Conveyors• Chutes• Utensils• Packaging
• Includes surfaces that can Drop, Drip or Drain into food contact surfaces
• Zone 1: Direct Contact
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13 | Taste & Nutrition
Indirect Zone 1 – Overheads
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14 | Taste & Nutrition
Controlling
Contamination
Vectors
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15 | Taste & Nutrition
Contamination Vectors
• Potential Vectors of Transmission Into and Inside the Plant
• People
• Mobile Equipment
• Raw Materials
• Water
• Air
• Cleaning Tools
• Waste Disposal
• Pallets
• Pests
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16 | Taste & Nutrition
People
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17 | Taste & Nutrition
People - Contractors
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18 | Taste & Nutrition
Employee Entrances
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19 | Taste & Nutrition
SS-1 Unit Sanitizes Sanitizable Footwear
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20 | Taste & Nutrition
Isolating outside to protect the factory envelope
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21 | Taste & Nutrition
Raw Materials
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22 | Taste & Nutrition
Common Carriers – Potential Uncontrolled contamination
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23 | Taste & Nutrition
Water as a vector - Aerosolization
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24 | Taste & Nutrition
Water as a vector – Microbial transfer to drain
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25 | Taste & Nutrition
Water as a vector – Root cause of microbial recovery in drain
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26 | Taste & Nutrition
Water as a vector – Root cause of microbial recovery in drain
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27 | Taste & Nutrition
Root cause fix – Self draining Design
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28 | Taste & Nutrition
Air as a vector of contamination – Filter bypass
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29 | Taste & Nutrition
Air – Cooling Air vector from birds (filter bypass)
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30 | Taste & Nutrition
Compressed Air – Filtered at point of use
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31 | Taste & Nutrition
Sources of Contamination
Niches/Harborages
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32 | Taste & Nutrition
Un-cleanable interfaces -flanges
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33 | Taste & Nutrition
Un-cleanable Interfaces Harborages/Niches
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34 | Taste & Nutrition
Removal of flanges contacting floor – elimination of harborage
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35 | Taste & Nutrition
Good Design – Limited floor contact
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36 | Taste & Nutrition
Factory Design for prevention of Microbial Transfer
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37 | Taste & Nutrition
QUESTIONS?