Working with food can cause major issues with controlling a hygienic environment; as the most critical factor in food manufacturing, it's something that you can't afford to get wrong. With many levels of food legislation in place with the sanitising and sterilisation of areas where food is prepared or served it is important to clean to the appropriate levels, and use the right equipment.
In an ever changing industry, managers are constantly striving to meet the demands of production and customer demand. Because of this, larger and more sophisticated hygiene routines are being tried and tested continually to reach a satisfactory level; the practically of equipment is being improved for more efficient use in the field, meeting the needs placed on them.
Another area of improvement in the food industry is the cleaning products being utilised during the hygiene process. We all know that chemicals can be harmful and some can be corrosive to skin, because of this there are constant developments being made in the neutralising and testing of new chemicals.
This is an incredibly important issue facing the industry; with new forms of bacteria being recognised daily, food production areas could become a breeding ground for new harmful life forms ready to infect our food if new technologies and developments in chemical manufacture are not made.
All this innovation in hygienic methods becomes a waste of time if they are not being implemented correctly by the members of staff handling and managing the environment. Training on new developments is the most crucial part in the cleaning process in this aspect; without the precise application of diligence in this field increases the risks of issues such as cross contamination.
Another step in the process of keeping a hygienic working environment is monitoring it to ensure that the standards of cleaning are constant. Swab testing on equipment observes any changes to the sanitation level of apparatus used in the production, preparation or cooking of food; it is important that any issues are rectified using a regulated measure.
The misuse of chemicals can usually be the cause of these inconsistent hygiene levels in the food environment. This can occur due to a range of reasons; PH levels of the chemicals being used need to constantly measured to ensure they are working effectively, too acidic and they can cause issues such as corrosion, and too alkaline can form residue, with the chance of cross contaminating with food items.
This high risk environment needs to be monitored carefully to ensure an efficient and safe system; an effective training practice on equipment and chemical usage can ensure that regulations are met, and working environments are kept on par with the legislation affecting them.