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
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.