2 replies to this topic

[Microbiologist Scientist]

FDA Inspection Violations 2016 (Sanitation)

 

1. Safety of water that comes into contact with food or food contact surfaces, including water used                      to manufacture ice

​2.  Condition and cleanliness of food contact surface

​3. Prevention of cross-contamination from insanitary objects

​4. Maintenance of hand washing, hand sanitizing, and toilet facilities

​5. Protection of food, food packaging material, and food contact surfaces from adulteration

​6. Proper labeling, storage and use of toxic chemicals

​7. Control of employee health conditions

​8. Exclusion of pests

 

During these last 5 years I was going to college to study (Food Safety). There were semesters that I couldn't work, since I had 5 and 6 classes. For this reason I worked through staffing agencies. I had the opportunity to work in about 12 different food manufacturing facilities and food processing facilities.

 

I saw the same observations made by the FDA, in all jobs I worked. A common practice done in most food facilities is to clean the product from the floor as the step before the pre-op. Polluting again the equipment which was already clean.

Another practice I saw in a very large and recognized facility was that they were cleaning the floor even though the production was running. Using the hose at full pressure and introducing the product through the drains with the hose's pressure. And if I keep telling what I've seen, I'd have to make a book about it.

 

After having observed, asked (interviewed), the Sanitation Technicians and Sanitation Supervisors and Food safety Manager, I have reached the conclusion that many times the high management knows what is happening but there is nothing they can do because, the leaders don't have the right knowledge, or/and the qualities that a leader entails.

 

To affirm my assertion on one occasion where I was sanitation supervisor the company brought to another sanitation supervisor from Puerto Rico (to California), practically the other side of the United States.

 

Recently I read, in this blog, a publication of someone from India who said that they performed about 300 hours of training a year. Without exaggeration, I have not received even 10 hours in these last 5 years in my work place. (12 different places)

 

Tell me about your experience in the Sanitation area.
And how much training have you perform.

 

Thanks!!!!!!!!!!!!!!!!!!!!!

 

[Scampi]

In my experience sanitation was ALWAYS contracted out to a big company who only manages food plant sanitation; because of ALL the items you listed above. They do the training, we just make our expectations clear, and they are available for audits and CFIA meetings (when required). Monthly standing sanitation issues, plus a sanitation communication binder for the day to day stuff.

 

They are experts in that field, we are experts in food manufacturing and the risks. Lots of people think it's "just cleaning what's the big deal"  Its a HUGE deal......the only way to remove biofilm (from improper cleaning procedures) is by hand manual scrubbing (there's a couple of products that "claim" to remove it). Never mind spreading pathogens around......

 

I've been lucky enough to not only hire outside companies, but also use chemicals manufactured by a company with combined food plant sanitation of 150 years. 

[MsMars]

The experience I had with contract sanitation was not a good one - our department constantly had to supervise and correct the sanitation crew, and they were employed by a well known company in the US that is dedicated to chemical supply and sanitation of food production facilities. I feel like the same amount of time was spent with this contract sanitation group on training, meetings, and supervision as I spent at another company which used its own employees for sanitation. But that was just my experience, I'm sure there are those who would say otherwise.

 

What you chose to do, whether it's contract or internal, really depends on the size of your facility and how long and involved your cleanup process is. If you use your own employees, enlist the help of a chemical supplier and have the supplier come in and conduct training on how to use their cleaning chemicals, how to test concentrations, etc.  It never hurts to get outside help with training and sometimes I think the employees respond a little better to a change in pace... although I can't imagine our employees get tired of seeing MY smiling face.