Sanitation- A Tool To Mitigate Food Safety Hazards

1. Sanitation- A Tool To Mitigate Food Safety Hazards Yemi Ogunrinola, Ph.D. CFSO - Vantage Foods- Canada/USA BCFPA- General Meeting Jan 23, 2013

2. Presentation Outline Introduction, Definition & Historical Perspective Specifics, Techniques&Conclusions Sanitation As Hazards ControlTools

3. Dangerous Hill & Obstacles Ahead! Adapted from E. Ogunrinola

4. Adapted from E. Ogunrinola

5. What is sanitation? (Latin: Health) “the systems for taking dirty water and other waste products away from buildings in order to protect people's health” (Cambridge Advanced Learner’s Dictionary) Most sources link the word to water and sewage system and connects it with “Public health” Wikipedia encyclopedia defines it as “the hygienic means of preventing human contact from the hazards of wastes to promote health. How does your company define it in your operation?

6. Befoul or defile with dirt (Merriam-Webster) Soiled with dirt (Dictionary.com) Covered or marked with unclean substance (Google search) I learned long ago, never to wrestle with a pig. You get dirty, and besides, the pig likes it. George Bernard Shawhttp://www.brainyquote.com/words/di/dirty154692.html#WoUpVELrtHsfavGQ.99 Definitions of “dirty”

7. How Dirty Are They? University of Arizona study: Tucson, Chicago, San Francisco & Tampa * Home phones are more contaminated Dr. Blondel-Hill

8. How do they do it then- using bathroom with this on? You got it!- this is how: clean it and then serve the gravy! http://www.sarahalbeebooks.com/2012/09/open-ended/

9. A story of partnership between the public-private and water project in Cartagena, Columbia Sanitation is not just about water, wand hoses, and scrub pads What are your uphill's? New Drumbeats needed Credibility and consistency Upper management support Continuous improvement The day that water ran uphill … Adapted from: IADB.Org

10. -----all Member States to support the global effort to realize “Sustainable sanitation: the five-year drive to 2015” ----to encourage behavioural change together with policies for increasing access to sanitation UN Initiative on Sanitation

11. Biological – the presence and or ingestion of harmfulliving organisms (bacteria, fungi, viruses, and parasites, etc) in the food/drink Chemical – incidental or direct in the foods or production sites (soil, ingredients, equipment, etc (e.g. heavy metal contaminants, PCBs) or toxins produced by microbiological agents present- toxins: molds, shellfish, mushrooms, etc) Physical – presence of foreign objects: metal, plastic, bone fragments, others leading to injury and opportunistic infection FBI: Discomfort or irritation of the GI system Symptoms: *diarrhea, vomiting (emetic), fever, chills, and abdominal pain or discomfort Causes of Foodborne illness

12. Pathogens: “The Enemy” • Illness / Disease / Death • Staphylococcus aureus • Clostridium spp • Salmonella spp • Listeria spp • Yersinia spp • Campylobacter spp • E.coli 0157:H7 • Vibrio spp Courtesy: Epsilon-Chemicals

13. Sources of Bacteria in the Food Processing Environment • Product • Ingredients/Raw materials • Air/Aerosols • Water • Packaging • Equipment • People Courtesy: Epsilon-Chemicals

14. Pre-requisite and GMP are documents that capture elements of food sanitation in federal establishments Pre-requisite and Good Manufacturing Practices (GMP) addresses sanitation in manufacturing, processing, packaging, and holding foods. Outline basic rules for food establishment sanitation. Provide minimum demands on sanitary facilities for water, plumbing design, sewage disposal, toilet facilities, hand-washing facilities and supplies, and solid waste disposal.

15. Sanitation is a form of Intervention available to food processors • An intervention could be in the form of a Process, Practice or Chemical deliberately applied to reduce or eliminate hazards- B,C,P • Though generally speaking “Intervention is used to describe practices targeted at controlling pathogens” • But we must think outside the box and see/use sanitation as viable intervention • There are both federal and provincial statues for sanitation in food producing environment- CFIA Meat Hygiene Directive MOP Chapt. 3

16. Presentation Outline Introduction, Definition & Historical Perspective Specifics, Techniques&Conclusions Sanitation As Hazards ControlTools

17. Considerations And Tools Available for Sanitation in Food Processing Environment What’s in your tool box? • Strong commitment from top management • Know your process and products • Know the rules and requirements- e.g. Pre-requisite Programs bullets • Seek Chemical suppliers- expertise and support • Be Familiar with new trends and technological breakthrough (CIP, ATP system) • Conductance • PCR Bioluminescence (ATP) • Lateral Flow • Electric impedance • MPN • Colorimetry ELISA • Petri Dish • Petrifilm **Tools & Testing Methods - not created equal

18. ATP Swabs 3 1 2 Swab 4 5 6 Shake for 5 seconds From: R. Flenati-3M Measure (10 seconds)

19. More Tools

20. Food Constituents and cleaning considerations – the goal is to both clean & sanitize From: Deibel & Baldus, FSM, 2008

21. Sanitizers considerations From: M. Cramer, FSM-2006

22. Acid or Alkaline • A product is acid or alkaline per its “pH”. • The pH scale goes from 0 -14 • Where: 7 is neutral and below and above is deemed acidic or basic

23. Recalls – history in the making or we’re making history in its reporting? Virtually everything made can be recalled and we’ll continue to see increase in these events globally. Effective sanitation and proper hygienic practice of your facilities, employees, and process will help reduce this dreadful event.

24. Higher rate of food-borne illness in Canada than US- Globe & Mail Feb 8, 2012 (Paul Clarke)- Center for Food, Canada CFIA Inspectors find issues with cleanliness, sanitation at XL Foods plant- Caley Ramsay- Global News : Sunday, November 04, 2012 3:55 PM Plant that produced tainted peanut butter has history of sanitation lapses- Consumer Reports.org Jan 27, 2009 3:22 PM E. Coli Prompts Recall of Gourmet Raw Milk Cheese- BY MARY ROTHSCHILD | DECEMBER 18, 2010- Food Safety News What to do with headlines like these?

25. Potential Outcome of Poor Sanitation • Shortened shelflife- accelerated spoilage • Outbreak of foodborne illness- • Food recalls • Lawsuits especially if severe injury or death • Regulatory actions- fines, license hold, etc • Bad publicity: reputation breaker (social media) • Erosion of customers • Loss of job • Business closure

26. Presentation Outline Introduction, Definition & Historical Perspective Specifics, Techniques&Conclusions Sanitation As Hazards ControlTools

27. Your sanitation must be multi-faceted • Employees • Hand wash and boot wash stations • Equipment and process line • During and post-processing sanitation • Secondary areas and different zones • Truck & trailers • Fork lifts and hand trolleys/carts • Tools (especially when used for everything!)

28. Must include.. • Training (including the principles involved) • Employee to receive proper training (scheduled) (how, who, when what, with?) • Practice • Employee to perform according to the training received (the requirement to do as trained) • Monitoring • Employee to be monitored along with effectiveness of the training and the process of sanitation (with accountability and rewards or incentives)

29. Sanitation staff- EEs or Crew to be treated with respect Communication- train them when changes occur- new equipment, shift time Proper working tools & supplies (PPE- safety) Provide creative incentives Sanitation- the 1st defense line

30. Effective sanitation helps control pathogens and spoilage bugs along with other hazards and it will enhance your products Sanitation Program Follow the SSOP protocol: For all production lines and Equipment cleaning MUST ensure that Chemical concentration, water temperature, and pressure requirements are met AND Train your employee: What to do? How to do it? When & How often? Verify that it is working Document it or have a record as a proof

31. Know your products Know your industry Seek for resources that are available: Local and National Professional organizations Published materials and others http://www.phac-spc.gc.ca/index-eng.php Know what you want and where and how to get it! http://www.inspection.gc.ca/eng/ http://www.hc-sc.gc.ca/index-eng.php http://www.agr.gc.ca/index_e.php Caution: If you use web–based, verify the legitimacy & credibility of the site

32. The growing world needs men and women verse in all disciplines of foods production to advance the fate of humanity as we know it; hunger is a common enemy that must be defeated "The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease." -Thomas Edison, Inventor "Let thy food be thy medicine and thy medicine be thy food." -Hippocrates (460-377 B.C.) http://library.thinkquest.org/24206/quotes.html