FEATURE
INCORPORATING COLD CHAIN
Keeping the entire cold chain clean and safe
Compiled by Benjamin Brits
Many types of cleaning , disinfection or sterilisation are required at the various points in the cold chain , where appropriate equipment , methods , chemicals and lubricants need to meet and adhere to local and international regulations and standards .
Lechler-USA Ecoyou | Pixabay
Cleaning regimes are something that cannot be neglected or bypassed in the chain . This could be from the pack house on the farm , the processing and packaging plant , refrigerated transport and right through to the shelves at the retail level . This function is critical in best practices to eliminate hazards and risks in foodstuffhandling areas and storage of any kind that can in reality easily become contaminated when cleaned and sanitised improperly , not frequently enough , or not at all .
Cleaning and by extension , contamination awareness , is an aspect of the cold chain that requires continual considerations with the endless amounts of contact points , as several interactions with the various components that make up the process occur .
Without proper hygiene , cleaning and disinfection , a safe product cannot be delivered consistently and devastating consequences can follow . As consumers gain more variety in product ranges , improved processes are required .
It should go without saying that everyone has the right to expect the food that they eat to be safe and suitable for intake , no matter if fresh or in processed form . Foodborne illness and foodborne injury can be severe ( or fatal ), or , have a negative impact on health over the longer term . Furthermore , outbreaks of foodborne illness can create damage on an overarching economic level – where for example tourism may suffer . Food spoilage is also wasteful , costly , threatens food security and can adversely affect business and consumer confidence .
International trade and the flow of travellers is continually increasing , bringing important benefits . However , this also makes the spread of foodborne illness around the world far easier today . Eating habits have also undergone major changes in many countries and new food production ,
Dozens of complex components play unique roles in the production and distribution of food and beverage products , from sinks and tanks to assembly lines .
In food processing applications , cleaning and sanitation requires continual monitoring and testing – above visual inspections of equipment . preparation , storage and distribution techniques have developed to reflect this .
Effective practices are therefore vital to avoid the adverse consequences in terms of health as well as spoilage . Everyone in the cold chain , including primary producers , importers , manufacturers and processors , food warehouse / logistics operators , food handlers , retailers , and even the consumers themselves , have a responsibility to ensure that food is safe and suitable for consumption . Food business operators should be aware of and understand the hazards associated with the food they handle and sell , as well as the various measures required to control such hazards relevant to their business .
According to an NSF white paper , one mistake many food-production companies , beverage manufacturers and food-service operators / handlers make , is assuming that if a contact surface is visibly clean , it is also sanitary . Bacteria such as salmonella and escherichia coli ( E . coli ) are known to be resistant to soaps and detergents . Consequently , the threat of bacterial contamination at any contact point has not necessarily been fully addressed regardless of how diligently it has been “ observably cleaned ”.
When looking at technical operational aspects , cleaning and sanitising are not in fact the same , they are two separate procedures . Cleaning helps increase the effectiveness of sanitising efforts by removing organic materials at a visible surface level . Any organic matter can ( and is most likely ) a good breeding ground for several pathogens . Therefore , cleaning needs to always be done first . Sanitising is what actually reduces the number of pathogens and other microorganisms to levels considered safe for human health . Either process is reliant on the other in terms of effectiveness .
THE IMPORTANCE OF DISINFECTION AND HYGIENE Applying stringent sanitation requirements to all work areas and equipment is critical . Disinfection prevents cross-contamination of chemicals or ingredients from one product to the next , while also preventing microbial contamination , that often leads to reduced product quality and the potential of spreading disease .
Following appropriate protocols is also directly linked to saving money by reducing waste and extending the life of products and production equipment alike . It further addresses employee safety and overall efficiency when soil residue is removed which can contribute to risk situations .
Production preparation processes , such as cleaning fruits and vegetables , also require the proper cleaning and disinfecting tools . This may need to cater to a product ’ s various forms – be this in whole or cut / processed versions . The same applies for such things as bottle and barrel cleaning . Coating functions , trays , trolleys , hooks , racks , packaging and movement tools also need to be considered in disinfection and hygiene too .
BASIC PRINCIPLES OF FOOD HYGIENE Several official documents outline the “ general principles ” that should be understood and followed by food and beverage role-players ( FBR ) – at all stages of the food supply chain . These provide the basis for authorities , locally and ( on export goods ) in other countries , to oversee food safety and suitability of protocols .
Taking into account the stage in the food chain , the nature of the product , the relevant potential contaminants , and whether those contaminants adversely affect safety , suitability or both of foodstuffs and beverages , these principles enable FBR businesses to develop their own practices and necessary safety control measures , while complying with regulations and standards . While it is the FBR ’ s responsibility to provide safe products , for some this may be as simple as ensuring that certain key steps are adequately implemented .
The World Health Organisation ( WHO ) has such a programme refined into a fivekey-step guide . These include : ‘ keep clean , separate raw and cooked , cook thoroughly , keep food at safe temperatures , and use safe water and raw materials .
FBRs need to be aware of all hazards that may affect their product ( s ). Good hygiene practices ( GHPs ) are the foundation of any effective control of hazards associated with these businesses . For some FBRs effective implementation of GHPs will be sufficient to address food safety . The sufficiency of the implemented GHP to address food safety could be determined through conducting a hazard analysis and determining how to control identified hazards .
However , not all FBRs have the expertise to do this . If the FBR is not able to conduct a hazard analysis , they may rely on information on appropriate food safety practices from external sources such as provided by authorities , academia or other bodies ( such as trade associations or professional societies ) that have been based on the identification of relevant factors . Guidance documents describing safety procedures are based on analyses conducted by experts knowledgeable about the hazards and controls needed to ensure the safety of specific types of products .
When external generic guidance is used , the FBR should make sure that the guidance corresponds with the activities of their establishment and ensure all
24 www . coldlinkafrica . co . za COLD LINK AFRICA • January / February 2023