Pest Management and Cleaning Systems - Assignment Example

Pest Management and Cleaning Systems Executive Summary Food hygiene is an important factor when it comes to the production of food products. Manufacturing companies have to take the responsibility of ensuring that the food they distribute to the people or the food outlets is safe and cases of food poisoning or compromised food quality are minimized. The process of producing cook-chill meat products which will be our main focus in this report involves a number of processes all of which are important in ensuring that the final product delivered to the customer is up to the standards required and the right procedures have been followed to enhance its hygiene. Compromised food hygiene can be a source of food poisoning. Therefore it is increasingly important to ensure that as a Food Hygiene Manager, I coerce the manufacturing companies to follow the right procedures that will ensure that their products are up to the required standards. The chain of production involves a number of sensitive processes all of which need to be monitored closely as they can be a source of food poisoning from pathogens like E. coli 0157. E. coli 0157 has been noted in many cases of food poisoning and its presence is facilitated by compromised hygiene practices in the chain of production. The production company in question is responsible for the production of cook-chill meat products. The products are then subjected to vacuum packing which can pose as a source of microbial contamination by the said pathogen The cook-chill meat products are then labelled and packaged prior to them being stored awaiting their distribution. Having done my routine check up on the company I came to conclude that it is a health hazard and immediate measures need to be taken to avert the situation. This paper focuses on the steps that need to be taken to ensure that cases of food poisoning are prevented. Effective Cleaning Schedule Introduction Being a Food Hygiene Manager I recently visited the mentioned medium sized manufacturing company which specialises at producing cook chill meat products. The check up was aimed at establishing whether the company has maintained hygiene in all its production processes to eliminate cases of food poisoning. After the check up I made a conclusion based on the real situation of things at the company to help in the correction of the errors that were there. The Situation at the Company The report done on the state of the company was as follows;- The floor was dirty and it was littered all over. This posed a health hazard as the litter could be the pathogen transmitting agents and hence lead to food poisoning. The automatic filling machine was not cleaned which was a requirement for ensuring that hygiene was maintained. Working with a dirty filling machine is risky as with the remains of the meat products in the machine pathogens could be cultured and lead to contamination and food poisoning. Part of the filling machine had some non-cleared dirt from the previous filling processes. This requires immediate action as E. coli 0157 reproduces in such a site to cause serious cases of food poisoning. There were boxes and filling the room which were gnawed showing the presence of pests such as rats. The mouse droppings can serve as breeding sites for pathogens and the whole place becomes unhygienic. The wall, though of a non food preparation room was patched which called for immediate renovation and painting The door handles were not clean and with the staff operating without gloves and handling the meat products as the chain of production progresses becomes extremely risky. The potato chipper was dirty and old and needed immediate replacement or cleaning to enhance its efficiency and hygiene. The table in which the electric carving knife was placed was dirty and required to be cleaned with a disinfectant to reduce chances of the pathogens living and multiplying there. There were plastic buckets which had meat products left open. These could easily attract flies and increase the chances of contaminating the whole process. These required being disposed and the whole place cleaned thoroughly. The chopping board was dirty and was not fit for use. This required cleaning immediately as using it increased the possibility of food poisoning from using the meat products from the company. The wash basin and sink were blocked and the water was not draining out. The accumulated water is a health hazard as it produces a good breeding site for pathogens. The water system required to be unblo0cked and cleared doff any dirt that could be making the water to be blocked as it flowed out. The extraction system was in a mess with burnt out remains being seen all over. It required cleaning to ensure that it was back to working condition. Other parts of the house had rusted materials and piled dirt which needed immediate attention. Cleaning Schedule Cleaning the working places has many importances. Cleaning is important in disrupting the routes of contamination and removing the pathogens. Vacuum pack machines used in the company I visited were dirty and required to be cleaned. This was to remove the pathogens present and disrupt them from multiplying. Cleaning also makes sure that the place you are working on is pleasant and conducive. It is hectic working in a dirty place and more so that serves as a health hazard and cases of food poisoning could be easily reported from such a set up. Lastly cleaning is used to remove matter that supports the growth of micro organisms. Example of such microorganisms is E. coli 0157 which usually likes living and multiplying in such conditions. All the walls, floor equipment and working surfaces in the company needed to be cleaned thoroughly (Disinfectant Info. n.d). The cleaning was to be done by the company staff. The cleaning was supposed be done on regular basis on the mainly used parts like the equipment used on daily basis while the others can be cleaned after a designed interval. The contact time for the detergent to take effect is five minutes. Germi-Clean was put in ratios of 1:50 to water (Disinfectant Info. n.d). Appropriate Chemicals to be used Cleaning should be done using detergents to ensure that it is effective. However the choice of the detergent to use relies on a number of factors. First it should be cost effective and affordable. The right chemical should be chosen taking into consideration the effects on the food type that is being produced. Correct instructions should be followed and lastly the detergents should be used with enough water to avoid them contaminating the surfaces after cleaning is over (Disinfectant Info. n.d). In cleaning the premises, Germi-Clean and GC 25 by Apex Chemicals Limited were chosen as the preferred detergents. This combination was found ideal as in its performance sheet it is described as being able to clean surfaces having E. coli. In my analysis I had found the surfaces being contaminated and having E. coli. Some of the surfaces required rigorous effect and since we were to use Germi-Clean and GC 25, Wonder chemical was preferred as the precursor cleaning detergent. The surfaces are first cleaned with Wonder detergent. After the cleaning, they are wiped or soaked with a solution of Germi-Clean where the mixing should be one part of Germi-Clean being mixed with 50 parts of water. GC 25 can also be used for the same purpose and the mixing should be one part in 25 parts of water. Germi-Clean is preferred for use with water whose hardness is not known. The hardness is caused by minerals present in the water especially the tap water. E coli are one of the bacteria inhibited by Germi-Clean and GC 25. E coli is a resistant bacteria and so the concentrations need to be raised to ensure that it is controlled (Chartered Institute of Environmental Health, 2009). While using wonder to clear E coli, 200mg of the detergent is used with a litre of water. Then 225mg of Germi-Clean is mixed with a litre of water to make the other solution. The choice of the chemicals was done due the affordability of the chemicals as their prices are low and the effectiveness after use (Disinfectant Info. n.d). The environment we are working on is highly risky and it requires chemicals that will perform well and not be a health hazard to the people after use. Requirement for Staff Training and Integrated Pest Management It is important to train the staff working in the company on the needs to ensure they are working in a hygienic environment and on how to conduct the cleaning procedures. This will help in prevention of similar cases in the future unless it is done on basis of negligence. The presence of pests in the food meant for human consumption is not only unaccepted but it is also disgusting and risky. The older techniques of pest control included baiting and use of poison (3M Food Safety, n.d). There are other factors that should be considered before embarking on the removal of pests from your working area (Canadian Food Inspection Agency, 2010). Presence of pests in your premises poses the risk of disease spread as pathogens find a way of getting transported from the gut onto the external surfaces of the animal to the food that is then contaminated (Lelieveld, 2003). They damage property and contaminate the surfaces that one is working on therefore contaminating the food. Loss of reputation in a business can be the thin line between success and failure. Presence of pests should therefore be discouraged to guard the reputation of the company (Aseptix n.d.). Closure of the premises is usually done if the simple hygiene measures have not been observed (Anette, Moretro, Langsrud, Heir, & Habimana, 2010). The staff in any company requires to be trained well on the need to install strict hygiene measures in their company to ensure that the working conditions are good. Once the staff is trained well on the benefits of observing hygiene then implementing the rules on hygiene will be a much easier task. Site Inspection to ensure that the Cleaning is Effective ATP Monitoring Program The ATP monitoring program is aimed at checking the presence of microbial organisms in a site to check whether the cleaning has been effective or not. It relies on the biological principle of respiration and ATP being the energy molecules in a living organism. First all the surfaces are cleaned and then an ATP test is conducted at various points on the surfaces in question. 5-10 replicate tests are carried out and care must be taken to ensure that a single location is not swabbed twice. After taking the swabs, average RLU for each of the locations is established and the results are based on the 5-10 results. This is done by adding all the values obtained and then divide the value you get by the total number of tests that were done. The number one gets is the average RLU and it serves as the pass limit for the company. After getting the average RLU, the fail limit is established. The fail limit is established by multiplying the pass limit by 3. Then calculate the standard deviation of the test results that you established earlier. Multiply the standard deviation by 3 and then add the value you get to the pass limit. The new number established value is the fail limit. The difference between the pass limit and the fail limit is the caution limit. The last step after establishing control points and ATP RLU limits is setting a sampling frequency plan (Lelieveld, 2003). The level of risk involved determines the sampling frequency. After it has been established that the cleaning procedure was a success normal working can resume. Difficulties Encountered The difficulties encountered varied from lack of experienced staff to conduct the cleaning to the technicality of cleaning some equipment. Since not all equipment are the same, some need more training or experience to handle which calls for more concentration. Following the instructions on the detergent’s user manual proved quite hard for some staff but later they learned and used the right measurements. The staff lacked morale. The staff needed to be motivated and be advised on the benefits of upholding good hygiene for their benefit and the benefit of the consumers. Conclusion Observing hygiene in places of work is important in curbing the spread of diseases and cases of food poisoning. Following the right procedures to do the cleaning ensures that you are working on clean surfaces and the integrity of your products is guaranteed (Lelieveld, 2003). Failure to observe the requirements can lead to closure of the business following a directive from food hygiene managers. References Anette, W. A., Moretro, T., Langsrud, S., Heir, E. & Habimana, O. 2010. Enhanced Surface Colonization by Escherichia coli 0157:H7 in Biofilms formed by an Acinetobacter calcoaceticus Isolate from Meat-Processing Environments. Applied and Environmental Microbiology. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2897464/ Aseptix. n.d. Pathogenic Guide: E. coli. http://www.aseptix.com/flashblocks/data/PDF/Ecoli.pdf Canadian Food Inspection Agency., September 2010. Guide to Food Safety. http://www.inspection.gc.ca/food/non-federally-registered/safe-food-production/guide/eng/1352824546303/1352824822033 Chartered Institute of Environmental Health., 2009. Pest Control Procedures in the Food Industry.. Derby City Council. E. coli 0157: A Practical Guide for Food Businesses. http://www.derby.gov.uk/health-and-social-care/food/e-coli-0157-guide-for-businesses/ Disinfectant Info. n.d. ‘E. coli 0157: Control of Cross Contamination. Fong,D., Shum, M., Le Me-Linh & Gaulin, C. Disinfectants and Sanitizers for use on Food Contact Surfaces. National Collaborating Centre for Environmental Health http://www.ncceh.ca/sites/default/files/Food_Contact_Surface_Sanitizers_Aug_2011.pdf Food Standards Agency. n.d E. coli 0157: An Invisible threat to your Business. http://www.lisburncity.gov.uk/filestore/documents/Ecoli%20factsheet.pdf Food Standards Agency. n.d. E. coli 0157: Control of Cross-Contamination. Guidance for Food Business Operators and Enforcement Authorities. http://multimedia.food.gov.uk/multimedia/pdfs/publication/ecoliguide0211.pdf Handwashing for Life.,n.d. Surface Cleanliness: Clean, Sanitize & Monitor with ATP. http://www.handwashingforlife.com/resources/integrated-solutions/supplies/surface-sanitizer Hygiena., 2013. A Guide to ATP Hygiene Monitoring. Infection Control Today., May 10, 2011, Solution to Monitor and Manage Hygiene in Hospitals. http://www.infectioncontroltoday.com/news/2011/05/3m-announces-solution-to-monitor-and-manage-hygiene-of-hospital-surfaces.aspx Infection Control Today., December 7, 2010, Using ATP in Healthcare Settings. http://www.infectioncontroltoday.com/news/2010/12/using-atp-in-healthcare-settings.aspx 3M Food Safety.,n.d. See Clean with Confidence. Hygiene Monitoring System. Lelieveld, H. L. M. 2003. Hygiene in Food Processing. Read More