Food Production Safety

Posted by Melissa Hall in #YHSafetyTips, Sep 05, 2018

Did you know September is National Food Safety Month?

Any facility that handles food, including food manufacturers, food processing plants, and restaurants need to comply with a variety of federal, state, and local regulations to ensure food products are handled in a safe and sanitary manner.

While rules and regulations vary based on your jurisdiction, there are regulations at the federal level that apply to all food facilities. Current guidelines can be found in Title 21 of the Code of Federal Regulations, Part 110. These guidelines outline the minimum sanitary and processing requirements for producing safe food and serve as one basis for FDA inspections.

Below we highlight air and ventilation requirements for buildings & facilities and requirements for equipment as outlined by Title 21 Part 110 of the Code of Federal Regulations.
Food-Factory-Worker

Buildings and Facilities

Section 110.20, Plant and Grounds, outlines the following requirements for facilities that are involved with food and beverages:

§ 110.20 Plant and grounds.

(6) Provide adequate ventilation or control equipment to minimize odors and vapors (including steam and noxious fumes) in areas where they may contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for contaminating food, food-packaging materials, and food-contact surfaces.

(7) Provide, where necessary, adequate screening or other protection against pests.

Air Ventilation and pest control requirements can be supported through the use of air curtains at all entrances, including walk-in coolers, main entrances, and service doors. Sanitation Certified Air Curtains are designed to control flying insects and meet all food service and health department requirements. In addition to insect control, Sanitation Certified Air Curtains help maintain high quality air inside, while keeping fumes, exhaust and dust outside.

Equipment Requirements

Section 110.40 outlines requirements and guidelines for equipment and utensils that come into contact with food during the manufacturing, processing, packing, or serving process.

Equipment must follow these guidelines:

(b) Seams on food-contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter and thus minimize the opportunity for growth of microorganisms. (c) Equipment that is in the manufacturing or food-handling area and that does not come into contact with food shall be so constructed that it can be kept in a clean condition. (d) Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, and automated systems, shall be of a design and construction that enables them to be maintained in an appropriate sanitary condition.


harrington-food-grade-hoist

Food Grade Hoists are designed to be used in clean environments such as commercial kitchens or any facility where incidental contact with product is a concern. NER-FG hoists are loaded with standard food grade features and can paired with push, geared or motorized trolleys. Available in capacities ranging from 1/4 to 2 tons, all NER-FG hoists use food grade oil and grease, have epoxy white paint, nickel-plated load chain, and lubricants that comply with FDA standards. These hoists are also built using corrosion resistant materials designed to tolerate frequent washdowns, which is required to prevent buildup of bacteria and prevent contamination.

If you’re interested in learning more about Sanitation Certified Air Curtains or Food Grade Hoists contact YorkHoist today.

Click here to read last week's #YHSafetyTips blog post on Work Appropriate Clothing.

Resources
https://www.foodsafetymagazine.com/magazine-archive1/december-2009january-2010/ventilation-and-water-requirements-for-food-processors/
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=110

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