Food Safety Techniques During Processing and Packaging
Food safety techniques is to prevent
contamination and to decrease the possibility of microbial contamination of
food by appropriate handling, preparing and storage. Growing knowledge of food safety and quality
awareness among the buyers has caused the increase of food safety industry in
the last few decades.To decrease food contamination in processing centers,
processing equipments and tools that are main source of contamination has to be
maintained and summarized correctly.
For
maintaining safety and quality of meals, hygienic techniques like sanitation or
cleaning processes are important to carry out decontamination.Measures for
cleaning or sanitation procedure includes:
Wet
Cleaning: At the end of the production day, generally the decontamination of
cleaning tools used in moist environment is performed. The decontamination is carried out by use of
hose throughout the immersion of warm water containing detergent.
Dry
Cleaning: In dry good environments, cleaning is done with the assistance of
brushes which are thrown away after use.
In dry foods for ensuring optimum food safety techniques the cleansing tools are not wet
washed as it can lead to the problem of microbial growth and cross
contamination. A range of methods used
for cleaning and sanitation in packaging and processing to maintain food from
pollution and improving food safety includes:
Mobile high
pressure, Low-volume cleaning equipments: It functions on the principle of
automation of cleaning through high pressure spray nozzle. The machine is equipped with motor driven
high pressure pump,storage container and high-pressure shipping line and
nozzle. Portable high-pressure, low-volume
equipment is relatively inexpensive and highly effective in removing big
soils.
High-
pressure steam: This cleansing technique may be used to eliminate debris
accumulated in processing equipment that could contribute to
cross-contamination. Portable foam
cleaning: Portable foam cleaning is among the hottest cleaning techniques due
to the ease of use and its foaming application.
Foam is formed by mixing water and air with cleaning This cleanup
technique is valuable for cleaning of interior and exterior of processing
equipments, valves, valves , storage containers.
Portable gel
cleansing: In this cleaning technique the cleanup procedure is applied as a
gel. This method is often used and is
highly effective in food packaging Centralized or mobile slurry cleaning: The
foam produced has more clinging capability and formed slurry has significantly
more fluid compared to foam. The Slurry
even has ability to penetrate un-even surface more Combination centralized high
pressure and foam cleaning: The cleaning system is pricey and this system
provides more flexibility because of the use of the foam on a big surface
area. For the application of sanitizer
by hose or by spray header on processing gear, particularly moving belts or
conveyors, sanitizing lines could be included in centralized high-pressure,
low-volume cleaning and foam cleansing gear.
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