Minimizing the Risk of Cross- Contamination
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2 Minimizing the Risk of Cross- Contamination Rob Middendorf Business Development Director Booth #2746
3 What We Do
4 Outline What is Cross Contamination? Why is it a risk? How to Prevent/Reduce? Hygienic Design Color Coding Cleaning the Tools Tool Storage Tool Replacement
5 Risks of Cross-Contamination: What is it? Cross-contamination: The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. Meat Species Meat and Fish Residue GMOs Free Range Allergens Eggs Kosher Microbes Organic Toxins Halal Dairy Nuts
6 Risks of Cross-Contamination: Illness People are getting sick from the food they consume CDC estimates that each year roughly 1 in 6 Americans ( or 48 million people) get sick, 128,000 are hospitalized 3,000 die of foodborne diseases Only a small percentage of actual illnesses are reported
7 Risks of Cross-Contamination: Costs Direct costs to food manufacturers are staggering Indirect costs can be crippling Criminal charges are possible Price of Product Quantity of Product Notification Costs 4% Transport Costs 10% Direct Costs Retail Cost
8 Minimizing Cross-Contamination: Hygienic Design Hygienic Design Tools conform to 3-A sanitary design standards Made from food-safe materials One piece construction or easily dismantled Smooth welds & surface finish
9 Minimizing Cross-Contamination: Hygienic Design Non-Hygienic Design Hygienic Design
10 Minimizing Cross-Contamination: Hygienic Design Non-Hygienic Design Hygienic Design
11 Minimizing Cross-Contamination: Hygienic Design Non-Hygienic Design Hygienic Design
12 Minimizing Cross-Contamination: Color-Coding Color-coding Assigning unique colors to areas/zone, according to threats identified in your HACCP plan Food contact vs. Non-Food Contact Allergen or Ingredient Identification In conjunction with Hygienic Zones Keep it Simple / Consult Get Employee Feedback
13 Minimizing Cross-Contamination: Color-Coding
14 Minimizing Cross-Contamination: Cleaning the Tools Cleaning equipment as a source of contamination 10,000 samples Production equipment - very low Floors - 17% positive Drains - 25% Cleaning equipment - 47% Cleaning equipment is a microbiological collector Survey of cooked product areas for Listeria monocytogenes, Campden BRI, 1990.
15 Minimizing Cross-Contamination: Cleaning the Tools Dry and wet cleaning Brush, shake or bang the brush to remove gross debris Wet cleaning Wash in soapy water Rinse in clean water Low risk *Disinfect High risk * Reduce the level of microbes to an acceptable level ** Kill all microbes **Sterilize *Disinfect & dry Dry Dry Dry cleaning end Wet cleaning Low risk end Wet cleaning High risk end
16 Minimizing Cross-Contamination: Tool Storage Brushes Touching Handles Brushes Dripping Brush in Bucket Stored in Liquid Stacked Buckets
17 Minimizing Cross-Contamination: Tool Storage
18 Minimizing Cross-Contamination: Tool Replacement Regular replacement of worn or damaged tools is critical Wear and damage counteract Hygienic Design Cleaning equipment should be regularly inspected for damage and wear and tear, and replaced as appropriate Records of inspection and replacement should be kept.
19 Whitepapers Product Compliance Documentation Technical & Training Support
20 How Do I Reduce the Risk of Cross-Contamination? Visit us at Booth #2746 Discuss your sanitation challenges with Remco Schedule an on-site assessment with one of our knowledgeable field reps Develop a plan based on your level of risk Rely on the expertise of Remco
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