5 Best Practices for Food Processors to Ensure Safe Eating

foodonthetable7.24.14  

Written by: Selective Micro Technologies 

When it comes to eating, do you know your food is safe? How can you be sure? In today's food processing there are  many people who touch your food, and it is difficult to determine if it is contamination free. With all the recalls from the CDC, you need to understand 5 practices to keep you food safe for eating before it hits the table. 

5 Best Practices for Food Processors to ensure Safe Eating:

  1. Stay in compliance with HACCP (Hazard analysis and critical control points), FDA regulations, and the
  2. Be sure that meats, vegetables, and fruits do not come in contact with with sources containing pathogens (feces, contaminated surfaces, spoiled food).
  3. Always store food that is being processed in appropriate temperature settings.
  4. Always make sure all food processing areas have been thoroughly cleaned and decontaminated before and after
  5. Be sure to that all employees handling food have good hygiene. 

Food Recalls

We have all heard the dreaded food recalls made on food in recent years, due to outbreaks of illness and even death, in some cases. Foods such as peanut butter, spinach, ground beef, and eggs have been the culprits of these scares. Or have they been? Who really is to blame? In most cases, you can blame the manufacturer or processor of these foods.

While many people are aware of the the recalls that have been happening, they are not aware that not much more seems to be changing in regards to regulations and policies surrounding food processing. As a food processor, it is extremely important to cover all of your bases surrounding the handling and processing of food. People lives are at stake after all. Therefore, it is imperative to consider proper sanitization and decontamination techniques, especially during food processing.  

Many of the illnesses and outbreaks have been caused by pathogens that could have been eradicated if proper sanitization measures had been taken.  While the government is working to create stricter regulations in regards to food processing, it is important to take these measure into your hands to ensure the greatest level of safety to your customers. In order to effectively do so, an agent that is non-toxic and safe to use around food, must be employed to decontaminate and sanitize all surfaces food will be in contact with.

E.Coli

A vicious bug with a terrible reputation, E. coli, has been even know to be found in water, so it is important that the water you use to rinse and wash food with has also been decontaminated. So the question remains, what product should be used? Pure chlorine dioxide may be the answer due to its limitless capability.

What Can Pure Chlorine Dioxide Do?

Pure chlorine dioxide, sold by Selective Micro Technologies is OMRI certified, and carries both EPA and FDA approvals. Pure chlorine dioxide is recommended for use in food storage areas, surface decontamination, and for use in equipment sanitization because of its known effectiveness against bacteria and other foodborne illness causing pathogens. Using pure chlorine dioxide to decontaminate all surfaces and equipment food will come in contact, along with rinsing and washing the food itself, is half of the process.

The other half is preventing exposure to potential pathogens altogether. These steps need to be followed consistently to make sure all safety measures and precautions are in place so the customer consuming the food is less likely to become sick. Of course, it is not possible to detect and kill every pathogen food may encounter from your processing plant to the dinner table. At the very least following these procedures can give the guarantee that the food was processed as safely as possible on your end. 

Included is an infographic about different cases of food-borne illness and how they could have been prevented: 

        SMT-July24