Essential Hygiene Protocols for Effective Food Manufacturing 

Foodborne illness threats are growing substantially, prompting food manufacturers to scramble to find solutions. Common foodborne threats include listeria, E. coli, and salmonella. According to the Centers for Disease Control Foodborne Diseases Active Surveillance Network, 9 million Americans become sick with foodborne illnesses each year, and around 56,000 of these become hospitalized. Food manufacturers are obliged to consumers to use the best hygiene protocols to ensure cleanliness in the manufacturing process. Non-compliant companies put lives in danger and tarnish their reputations.  

Critical Hygiene Protocols for Foodborne Illness Prevention 

With food products now being shipped worldwide, the stakes of foodborne illness outbreaks become riskier. Food manufacturers must implement proactive measures to protect consumers. They should ask questions such as “what is a CIP system?” to learn the tools they can use to enhance cleanliness. The following protocols will help prevent catastrophic contamination that could impact large populations.  

Proper Food Handling 

The Food and Drug Administration reports the four integral steps for proper food handling. The administration warns that foodborne illness symptoms can arise within 20 minutes and occur up to six weeks after consumption. Most illnesses manifest within one to three days after consuming contaminated food or beverages. The four integral steps to proper food handling include: 

*Cleaning 

*Separating 

*Cooking 

*Chilling 

Personal Hygiene  

Employers must enforce personal hygiene among their employees. Employees should wash and dry their hands before handling any food product. Hair nets, beard guards, and gloves are essential protective devices. Putting strict rules into place and monitoring adherence can help prevent food contamination.  

Cleaning and Sanitation 

Cleaning and sanitation protocols are more essential than ever. Food product companies must train employees in proper cleaning techniques to ensure safe and adequate sanitation practices. Bacteria are everywhere, and employees must ensure they sanitize all surfaces that come into contact with food. Doing so can significantly reduce the risks of contamination that could result in serious litigation threats.  

Cross-Contamination Prevention 

Raw food should never come into contact with cooked food products. Keeping these foods separated is critical to prevent salmonella contamination. Salmonella invades the intestinal lining, causing diarrhea, severe stomach cramps, and potentially high fevers. Always keep raw meats and other foods away from cooked foods. Never use the same utensils for raw and cooked foods.  

Maintain Proper Temperature 

Maintaining proper temperature means having suitable cooling and heating equipment. Food manufacturers must keep cold foods chilled to 41 degrees or lower. Frozen foods must always remain frozen until ready to use. Hot foods must be kept at 135 or above to avoid bacterial growth.  

Ensure Proper Ingredient Rotation 

Food manufacturers can avoid contamination and waste by rotating their food product stock. Employees should always use foods that are nearing their best by dates first. Never use ingredients that have gone beyond those dates. Being proactive and keeping a steadily rotated inventory will help food manufacturers ensure protection against foodborne illnesses.  

Take Action Now For Effective Cleaning and Sanitation Protocols 

Food manufacturers must take action to avoid contamination that could lead to severe outbreaks of foodborne illness in the United States. Employees must receive proper training and have access to the cleaning and sanitation tools they need. Setting up cleaning stations and giving employees ongoing training will help food manufacturers protect consumers. Food manufacturers not taking care of these protocols can end up in litigation if outbreaks occur because of contaminated food products.