Packing Sanitation

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Cans

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-Excellent protection

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Steps to protect product from bacteria:

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1. Heating contents to kill bacteria
2. Quick cooling, but vacuum created may be a problem
3. Avoid abrasions from cables, deformed ends, seams, and dented cans
4. Chlorinate cooling water and air dried
5. Conveyer empty cans inverted
6. Flip sheets for palletized cans
7. Prior to loading cans, they are cleaned, (just air jetted), and visually inspected

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Reject cans if:

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ends bulged

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Glass Bottles and Jars

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1. Similar problems to cans. Plus broken glass
2. Lend themselves to automated inspection
3. Mold dope can support bacterial growth
4. Cold end coating also supports bacterial growth
5. Plunger and head space may be problem
6. Lids are food contact and some lid seals can be
penetrated by insects

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An example of a commercial jar filler

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plunger

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Pouches and Flexible Package

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1. Relatively safe materials as most are plastic and plastic temperatures are very high when manufactured

2. Concern comes in with effective seal or fatigue of material from flexing allowing bacteria and insects to enter

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Pouches and Flexible Package

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3. Microbial concerns are centered around water activity, (mold mostly).

a. Temperature changes may allow moisture to evaporate from the product and condense. Thus, some pouches will have membranes or films to allow moisture to escape.

b. Oxygen exclusion is another method of controlling microbes. The use of high CO2 to lower O2 to prevent aerobic spoilage of meats, cheeses, etc.

c. For some products you want to allow O2 permeability, (mushrooms)

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Pouches and Flexible Package

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4. Insects can aggressively penetrate plastic films unless laminated with foil or paper. Film thickness is a factor and paper is often coated with pyrethrum equal to 1ppm or 5ug/ft2 on outer surface

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Paper Packages

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1. Paper and cardboard when dry are good at minimizing bacteria and mold growth due to high heat during manufacture.

2. Insect will readily infest paper and is often treated with insecticide, (5 ug/ft2)

3. Corrugated paper will have mold and insect problems. They are easily damaged too.

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Reject paper packages if:

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Flaps not secure

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Reject packaged items with:

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Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents

Bloating or leaking (ROP food)

Broken cartons or seals

Dirty and discolored packaging

Leaks, dampness, or water stains

Signs of pests or pest damage

Expired use-by/expiration dates

Evidence of tampering

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Receiving principles:

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Make specific staff responsible for receiving
-Train them to follow food safety guidelines
-Provide them with the correct tools

Have enough trained staff available to receive food promptly
-Inspect delivery trucks for signs of contamination
-Visually check food items and check temperatures

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Key drop deliveries:

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Supplier is given after-hour access to the operation to make deliveries

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Deliveries must meet the following criteria

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-Be inspected upon arrival at the operation

-Be from an approved source

-Have been placed in the correct storage location to maintain the required temperature

-Have been protected from contamination in storage

-Is NOT contaminated and is honestly presented

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Recalls:

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-Identify the recalled food items

-Remove the item from inventory, and place it in a secure and appropriate location

-Store the item separately from food, utensils, equipment, linens, and single-use items

-Label the item in a way that will prevent it from being placed back in inventory

-Inform staff not to use the product

-Refer to the vendor’s notification or recall notice to determine what to do with the item

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Temperature criteria for deliveries:

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Receive at 41°F (5°C) or lower, unless otherwise specified

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Temperature criteria for deliveries:

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Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C)

-Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours

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Temperature criteria for deliveries:

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Receive at 45°F (7°C) or lower

-Cool the shellfish to 41°F (5°C) or lower in four hours

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Required documents:

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Fish that will be eaten raw or partially cooked

-Documentation must show the fish was correctly frozen before being received

-Keep documents for 90 days from the sale of the fish

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Required documents:

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Shellfish must be received with shellstock identification tags

-Tags indicate when and where the shellfish were harvested

-Must be kept on file for 90 days from the date the last shellfish was used from its delivery container

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Temperature criteria for deliveries:

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Receive at an air temperature of 45°F (7°C) or lower

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Temperature criteria for deliveries:

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Receive at 45°F (7°C) or lower

-Cool the milk to 41°F (5°C) or lower in four hours

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Temperature criteria for deliveries:

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Receive at 135°F (57°C) or higher

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Temperature criteria for deliveries:

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Receive frozen solid

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Temperature criteria for deliveries:

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Reject frozen food if there is evidence of thawing and refreezing

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Assessing food quality:

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Reject food that is

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Assessing food quality:

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Reject meat, fish, or poultry if

-It is slimy, sticky, or dry

-It has soft flesh that leaves an imprint when touched

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Assessing food quality:

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Reject food with an abnormal or unpleasant odor

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6 Rules of Food Storage

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1. Rotate the stock (FIFO)

2. Store food only in areas designed for storage

3. Store food in clean wrappers and containers

4. Clean storage areas often

5. Keep vehicle for moving food within the establishment clean

6. Keep potentially hazardous food out of danger zone

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6 Rules of Food Storage: Key Points

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-FIRST IN, FIRST OUT insures goods are used in the order in which they are received. Proper dating and location procedures will guarantee FIFO

-Avoid locker, toilet, and boiler rooms for food storage

-Containers for storing food should be clearly marked

-Avoid using same cart to transport food and garbage

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Good Refrigeration practices

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1. Select a refrigerator that is conducive to good sanitation

2. Maintain unit at 40F or below

3. Clean and sanitize regularly

4. Handle food properly

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Good Refrigeration practices: Key Points

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-Proper foodhandling includes keeping food off the floor and separating dairy products from food with strong odors

-A refrigerator must have a thermometer in the warmest part of the unit

-Proper cleaning and sanitizing helps prevent growth of bacteria and fungi

-A good refrigerator has sufficient capacity, removable shelves, proper air circulation, no sharp edges and is easily cleanable

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Preventing cross-contamination:

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Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

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Select a refrigerator conducive to good sanitation

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-Commercial grade to withstand heavy use
-Constructed of stainless steel or other cleanable material
-Closes with a slight nudge
-Door gaskets form a tight seal
-Condensate drains to outside
-Sufficient size and air circulation for proper cooling
-Easily readable thermometers accurate to 3F
-Inside latch for safety
-NSF seal

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Select a refrigerator conducive to good sanitation: Key Points

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-Improper refrigeration is a major cause of food-borne illness

-Door gaskets prevent entry of moisture, vermin and save energy

-Portable thermometers should be used inside the facility

-Good air circulation keeps the unit at an even temperature and cools more efficiently

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Frozen food storage principles

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1. Maintain freezer at 0F or below

2. Place frozen food in freezer immediately after delivery

3. Rotate the stock

4. Keep easily visible thermometer in the freezer

5. Defrost freezers regularly

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Frozen food storage principles: Key Points

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-Food deteriorates several times faster at 15F than at 0F

-Defrost damage to food is cumulative

-Defrosting of freezer unit regularly helps maintain efficiency

-Dating food upon receipt will help insure proper rotation of stock

-Emphasize that most freezers are intended to receive and hold frozen food, not to freeze it