hygiene design and pest control

what is hygienic design

• the equipment is able to be cleaned and disinfected

• good hygiene design need to be ealisy cleaned

what are the 3 types of hygiene design

class 1

class 2

aseptic

what is class 1 hygienic design

1. does not need dismantling

2. The equipment can be cleaned in place and free from relevant microbes without disassemble the

machine

eg. CIP pipeline

what is class 2

• dismantling is needed

• equipment is cleanable after dismantling and after cleaning reassembling is needed

what is aseptic equipment

• the equipment can be sterilized which is free from microbes

• it is also needed to be impermeable for the microbes to enter from the outside

why is hygienic design important

To obtain a clean machine, the hygienic design is important - Any cleaning and disinfection will fail, if the equipment is not being designed in a cleanable manner

1. The equipment needs to be designed in a cleanable manner first

2. Based on the good hygienic design equipment + regular cleaning = machine can be free from microbes

what is a good and bad example for the design of vessel

what is a good and bad example for the design of edge

WHY WE SHOULD AVOIDE DEAD END

• the dead end cannot be cleaned properly the remaining food residual will leave in the dead end

why we want to avoide pest

1. they will carry pathogen and spread to the raw material, facilitate and the final product

2. they will bite in to the raw material cause cross-containimnation as well

what are the 4 types of pests

1. insect

2. bird

3. rat

4. amphibians

what is the potential issue with them

1. insect: both spread pathogen and damage the raw material - nibble on the carton and bags that used to store food

2. bird:campylobacter carrier

3. rat: carry salmonella in their feaces

4. amphibians : stay on the factory facility carry with

   salmonella

how to prevent pest

1. keep them out of the factory

• Fencing of factory grounds (eg. Large animals like dogs)

• Use wire mesh screen on window, door and ventilators to avoid birds

• Seal holes and drain to prevent rodents

2. prevent pest to get access to the food by clean the food residual on time

prevention method for rats

prevention method for insect and disadvantage

what is the aim for the qulity system

it is aiming for hygiene and safety product -they are build up based on previous measure General principle---food related hygiene

what is the level of the qulity system

general principle—food related hygiene priciple

HACCP-ISO

example of basic level for GMP

example of other measure for the GMP

what is the aim of HACCP

- this is mainly for the critical control measure of safety (eg. Heat treatment) - before conducting HACCP we need to make sure the staff is being trained properly

what are the 7 steps for HACCP