Contamination Prevention in Food Manufacturing - REMAX

A Guide to Contamination Prevention in Food Manufacturing
Read this guide to strengthen your contamination policy
www.remaxproducts.com.au
Table of Contents
There are many factors that will affect your contamination

policy, which we will discuss in this guide:
Personnel and Practices 3

- Disease control 3
- Hygiene and cleanliness 4
- Training and education 4
Building and facilities 5

- Exterior grounds 5
- Facility construction 5
Sanitary operations 7
- General maintenance 7
- Policies and procedures 8
- Facilities and controls 9
Pest control 10
Pest control procedures worksheet 12
Food security procedures worksheet 13
Food storage procedures worksheet 14

Personnel and Practices
Because personnel handle the food in your warehouse, their practices are closely tied to food safety from contamination.
It is the job of the manager in food operations to ensure that all personnel comply with the official contamination policy.
To do this managers must oversee the training of personnel on food protection principles and food handling techniques.
A training program for permanent, temporary, as well as contract employees needs to be created, evaluated each quarter,
and updated if necessary.
“It is the job of the manager

in food operations to ensure
that all personnel comply
with the official
contamination policy.”
The training should cover:
1. Disease control. t 1FSTPOOFMTIPVMESFQPSUDPOEJUJPOTUPUIFJS

supervisor until the condition is corrected.
Microbial contamination is a risk for personnel with
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contagious illnesses.
the workplace that would pose a risk to
the work environment.
Make sure that:
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contamination may occur if they have open lesions, is strictly controlled through separation of personnel
boils sores, infected wounds, or anything else that and equipment.
could contaminate foods or food contact surfaces
with microorganisms. This includes areas where t 7JTJUPSTGPMMPXUIFTBNFQSPDFEVSFTXIFO
personnel would contact food, food contact entering the facility.
surfaces, or packaging materials.
A policy that outlines employee health must be created,
t :PVLFFQQFSTPOOFMBXBZGSPNUIFFOUJSFGBDJMJUZJG distributed, and routinely reinforced to reduce the risk of
they have a contagious disease. potential contamination.
3
2. Hygiene and cleanliness. t 5BLFQSFDBVUJPOTUPQSFWFOUDPOUBNJOBUJPOGSPN
foreign substances like perspiration, cosmetics,
:PVTIPVMENBLFTVSFUIBUBMMFNQMPZFFT chemicals, fingernail polish, and medicines
t 8FBSDMFBOHBSNFOUTTVJUBCMFGPSUIFJSBDUJWJUJFT applied to the skin.
Jewelry or other objects must be removed as they
can be a source of microorganisms. Thorough hand washing before commencing work and
after using the restroom is extremely important,
t8FBSDMFBOGPPUXFBSUIBUJTBQQSPQSJBUFGPSUIF as contaminated hands can transmit infectious diseases.
work environment, and available for use in
production areas. :PVNVTUOPUBTTVNFUIBUFNQMPZFFTXJMMLOPXUIF
correct procedure for washing hands.
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(if uniforms are provided). Only impermeable gloves Circulate the following instructions or perhaps post it
should be used and kept clean and sanitary around your facility:
during use.
8FUIBOETXJUIDMFBOXBSNPSIPUXBUFS
t&OTVSFUIBUPVUTJEFDMPUIJOHJTDMFBOBOETBOJUBSZJG 2. Apply soap
they are allowed in production areas. 4DSVCIBOETBOEöOHFSOBJMTGPSTFDPOET
4. Rinse off soap thoroughly with clean water
t&OTVSFUIBUUIFZXFBSFòFDUJWFIBJSDPWFSJOH 5. Dry hands with single-use towels
including facial covering, where products, 6. Discard used towels in trash
food contact surfaces, and packaging 4BOJUJ[FIBOETXJUIBOBQQSPQSJBUFTBOJUJ[FS
materials are exposed. (no touch dispensing systems)
8. Dry hands
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medicine, chewing gum, tobacco products in the Personnel must maintain personal hygiene by washing
storage unit provided. These items need to be hands prior to work, when hands are soiled, after eating,
confined to break rooms, offices, or other and after using restrooms. Any employees who have
designated areas of the facility to prevent contact with food or cigarettes should also wash and dry
product contamination. hands before returning to their workstation.
“All training should be compliant with industry

regulations, and documented for each individual.”
3. Training and education. All training should be compliant with industry
regulations, and documented for each individual. The
:PVNVTUNBLFTVSFUPQSPWJEF level of understanding required will depend on the type
t&YUFOTJWFUSBJOJOH FEVDBUJPO BOEFYQFSJFODFUP of operation, task, and assigned responsibilities. At the
personnel responsible for identifying sanitary very least workers should understand how personal
failures or food contamination for production hygiene and unsanitary practices impact food safety.
of clean, safe food.
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t5SBJOJOHUPGPPEIBOEMFSTPOGPPEIBOEMJOH instruction, or demonstrations depending on what is
techniques and food protection principles. appropriate for the situation.
t4QFDJBMUSBJOJOHPOGPPEBMMFSHZTPXPSLFST Additionally you should make sure that no glass is

understand the need to prevent cross contamination allowed inside the production area.
and mislabeling.
4
Building & Facilities
All food processing and storage operations must be designed to facilitate maintenance and sanitation operations.
This encompasses:
1. Exterior grounds.
The exterior grounds around your operation need to be
maintained to protect against pests and contamination To prevent other sources of airborne dirt or
from sources such as dust, dirt, or water. contamination that could enter the operation, maintain
To control pests around the building roads, parking lots, and yard areas. Around the exterior
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t Frequently cut weeds and grasses
cover the strip with crushed stone or a similar material.
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Eliminate any source of mud that could be tracked into
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the facility.
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insets and birds It is important to conduct formal audits in a routine
t1SPQFSMZTUPSFJEMFFRVJQNFOUBOEQBSUTUIBUBSFMFGU manner so that corrections can be
outside away from manufacturing buildings. applied quickly if necessary.
“The exterior grounds around your operation

need to be maintained to protect against
pests and contamination from sources such
as dust, dirt, or water.”
2. Facility construction. from walls, ceilings, pipes, ducts and roofs especially
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For food operations to be conducted in a safe manner,
buildings need to be constructed in the right way in t %FTJHOFEUPDPOUSPMXBUFSGSPNBOZTPVSDFJO
UFSNTPGTJ[FBOEEFTJHO production areas in order to prevent the risk of
salmonella growth and potential product
:PVNVTUNBLFTVSFUIBUUIFGBDJMJUZJT contamination.
t "TJ[FUIBUBMMPXTBEFRVBUFNPWJOHPGFRVJQNFOUJO
the course of production, maintenance and t %FTJHOFEUPFMJNJOBUFPSQSPUFDUHMBTTCZFODMPTJOH
TBOJUBUJPOBDUJWJUJFT4UPSBHFBSFBTOFFEUPCF it (for example, in lighting fixtures, skylights, insect
PGTVJUBCMFTJ[FUPGBDJMJUBUFHPPE light traps) while still allowing for enough lighting to
housekeeping practices. maintain sanitation.
t %FTJHOFEUPNJOJNJTFUIFUISFBUPGDPOUBNJOBUJPO t $POTUSVDUFEXJUINBUFSJBMTBOEJOBXBZUIBUBMMPXT
to food, food-contact surfaces, and food packaging walls, ceilings, and floors to be sufficiently cleaned and
materials. For example, by using enclosing systems, kept in good repair.
physical separation (walls or space), logical traffic
flow patterns, appropriate air flow such as positive t 1SPWJEFBEFRVBUFWFOUJMBUJPOUPDPOUSPMGVNFTTVDI
pressure in finished product area, line covers, as from roasters and odors such as in trash
adequate interior and exterior lighting, etc. disposal rooms.
t %FTJHOFEUPDPOUSPMDPOEFOTBUF MFBLTPSESJQQBHF This will ensure that food safety is not compromised.
5
“Doorways play a critical role
in contamination control
of your facilities”
3. Facility Doorways
Doorways play a critical role in contamination control
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to form Airlock entries into your facilities, to prevent
contaminants entering critical hygiene areas.
Doorways should:
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types and vehicles within your operations
t $MPTFRVJDLMZBOEBVUPNBUJDBMMZ BGUFSVTF
t 4FBMXFMMXIFODMPTFE UPQSFWFOUQBTTBHFPG
airbourne contaminants or pests
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construction materials should be certified as
food contact safe
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DPOUSPMMFE[POFTPGZPVSGBDJMJUJFT
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volume of traffic expected. Design should be such
that will withstand minor impact from traffic.
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&òFDUJWFTBOJUBSZPQFSBUJPOTBSFFTTFOUJBMGPSGPPEQSPDFTTJOHGBDJMJUJFT8FXJMMEJTDVTTXIBUJTJOWPMWFEJOHFOFSBM
maintenance, as well as provide a guide on how you should create a policy.
1. General maintenance. Container disposal must be documented formally.

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Buildings, fixtures, and other physical facilities of TBOJUJ[JOHBHFOUT
the plant must be maintained in a sanitary
condition and kept in repair to prevent food from Food contact surfaces must be cleaned regularly so
becoming contaminated. that food is not contaminated. Chemicals used on these
surfaces must be food grade. Consult experts to choose
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for use in the plant (eg. For cleaning, pest control, UIFNPTUFòFDUJWFTBOJUJ[FSTBSFGPSFBDIQVSQPTF BOEUP
equipment maintenance, lab testing procedures, learn how they are applied.
or plant operations).
Portable equipment like fans and ladders must be
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7
2. Policies and procedures. (for example in buffer/vestibule areas).
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To combat contamination, you must create appropriate
cleaning and hygiene procedures. Product accumulation (on walls, ceilings, conveyor belts,
lids and walls of batch tanks or mixing tanks, and the
8FUDMFBOJOHTIPVMEJODMVEFDPNQMFUFDMFBOJOHBOE bottom of a bucket elevator) should be removed through
TBOJUJ[JOHDZDMFT1BSUJBMXFUDMFBOJOHXJUIPVUTBOJUJ[JOH routine housekeeping – especially for products that are
TIPVMECFBWPJEFECFDBVTFTBOJUJ[JOHJTSFRVJSFEUP hygroscopic or in environments of high humidity leading
inactivate microorganisms after cleaning. UPNPJTUVSFBCTPSQUJPOBOEMPDBMJ[FEDPOEFOTBUJPO
Dry cleaning (using tools such as vacuum cleaners, Remember to keep the air dry, including air entering
brooms and brushes) may be followed by a wet the area and used to dry the product. If compressed air
cleaning as appropriate is used, continuously dry the air, as moisture may be
trapped in the compressed air.
“To combat contamination, you must create

appropriate cleaning and hygiene procedures.”
Here is a sanitation checklist for you to use:
1. Have you formed a multidisciplinary team? g. fire protection devices

2. Have you defined different areas within the facility in h. conveyors
relation to hygienic requirements? i. waste collection
j. air conditioning
3. Have you established the required level of product
k. air handling system
protection using a risk assessment approach (your
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first priority should be to prevent product contact
surface contamination)? 7. Have you defined construction and equipment design
standards to meet hygiene requirements?
4. Have you created a map of the circulation of people,
incoming materials, waste, etc. on a flow chart? 8. Have you established routine procedures that describe
If so, is access limited to essential persons or what can and cannot pass barriers, and the procedures
activities only? for passing them?
5. Have you established barriers where appropriate and 9. Have you established procedures to monitor and
clearly defined their purpose? If so, are they practical document barrier efficiency?
for persons who enter the area regularly or for a Have you established procedures for maintenance,
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including routine and unscheduled maintenance?
6. Have you considered elements like 11.Have you established a master sanitation schedule to
a. drainage and floor slopes assure timely and effective sanitation of equipment
b. drainage and equipment positions and the processing environment?
c. personnel and material routes 12.Have you trained all personnel about the barriers and
d. rework handling procedures, their purpose, use and maintenance?
e. storage of spare parts
f. maintenance tools and cleaning equipment :PVNVTUSFUSBJOQFSTPOOFMBTPGUFOBTOFDFTTBSZUP
maintain sanitary practices.
8
3. Facilities and controls. t 5SBTIBOEQSPEVDUJPOXBTUFTIPVMECFUSBOTQPSUFE
in a way that does not risk it becoming a source of
All food processing plants must be equipped with contamination or pests.
sanitary facilities. Here are some of the sanitary facilities
that are required: t &RVJQNFOUEFTJHO DPOTUSVDUJPO JOTUBMMBUJPOBOE
maintenance must contribute to cleanliness and
t "XBUFSTVQQMZPGTBOJUBSZUFNQFSBUVSFBOERVBMJUZ non-contamination of products.
to meet processing, cleaning, and employee
sanitary requirements. t 'PPEDPOUBDUTVSGBDFTBOEVUFOTJMTTIPVMECF
corrosion resistant, non-toxic, cleanable, and capable
t 1MVNCJOHXIJDIDBSSJFTTVóDJFOURVBOUJUJFTPG of withstanding the production environment.
water throughout the operation, and properly
removes sewage and liquid waste from the facility. t 1SPUFDUJPOTIPVMECFQSPWJEFEXIFSFUIFSFJT
:PVNVTUOPUBMMPXDSPTTDPOOFDUJPOTCFUXFFO potential of indirect contamination of food surfaces
discharge waste water or sewage and sanitary water. (eg. A cover over a conveyor moving open containers).
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water systems. t 4FBNTJOGPPEDPOUBDUTVSGBDFTPGFRVJQNFOUNVTU
be continuous and smooth to minimise the potential
t "OFBTJMZBDDFTTJCMFBOEBEFRVBUFBNPVOUPGUPJMFU for food contamination.
facilities maintained in a sanitary condition, with
hand washing reminders prominently displayed. t 'SFF[FSTBOESFGSJHFSBUFESPPNTOFFEOPOHMBTT
calibrated thermometers or temperature recording
t )BOEXBTITUBUJPOTMPDBUFEJOQSPEVDUJPOBSFBTGPS devices. Refrigerated storage rooms should be
convenience. These must be supplied with provided with humidity recorders.
antibacterial soap in a sanitary dispenser, sanitary
hand towels, and a trash receptacle Make sure safeguards are applied to prevent
(for disposal of used towels). contamination from compressed air or other gases. If
they are introduced into foods or onto product contact
surfaces they can be a source of contamination with
water, oil or microorganisms.
9
Pest Control
Pests like rodents, insects, birds and other types of animals must be prevented from entering any area of the food plant.
4JODFNBOZPGUIFNBSFDBQBCMFPGNPWFNFOU ZPVNVTUEFWFMPQBOEJNQMFNFOUBOFòFDUJWFQFTUDPOUSPMQSPHSBNUP
prevent these problems from developing.
Prevention programs to prevent pest entry include trapping, elimination of harborage locations, using pesticides, and
monitoring the pest control devices will help you be compliant.
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Here is a pest control checklist for you to use:
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marked and used?
t )BWFZPVFOTVSFEUIBUBMMFYUFSJPSEPPST
are weather stripped and maintained on a
t %PZPVVTFUBNQFSQSPPG DPWFSFECBJU
continuing program?
stations of a type and location to
minimise spillage?
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not in use?
t )BWFZPVNBEFTVSFUPVTFCBJUTUBUJPOT
for exterior use, and mechanical traps for
t )BWFZPVJOTUBMMFEBVUPNBUJDDMPTVSFTPO
interior spaces?
exterior doors?
t %PZPVNPOJUPSNFDIBOJDBMEFWJDFT
t %PZPVNBJOUBJOBEFRVBUFTVSGBDFESBJOBHF
at least weekly?
t "SFXJOEPXTQSPQFSMZTDSFFOFE
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and maintained?
are numbered with the service date listed on
the inside cover, where applicable?
Do you have a map of these devices kept
current and on file?

t )BWFZPVNBEFTVSFUPEPDVNFOUBMM t )BWFZPVNBEFTVSFUIBUFYUFSJPSHSPVOET
insecticide treatments to include date, are well maintained with minimal plants?
operator, compound, concentration of
active ingredients, amount used, where used t "SFFYUFSJPSHSPVOETGSFFPGEFCSJTBOE
(specifically), and how applied (specifically)? stored materials near walls of the facility
and any other objects that could
t %PZPVFOTVSFUIBUXSJUUFOJOTQFDUJPOBOE harbor pests?
service reports are submitted after each
service call and kept on file? t %PZPVTFBMMPBEMFWFMFSTBUEPDLTUP
prevent trash accumulations and rodent
t %PZPVSFHVMBSMZDIFDLGPSSPEFOUCVSSPXT harborage and entry? Do you clean load
in nearby grounds, and activity at floor/wall levers pits regularly?
junctions and doorways?
Make sure your processing plant is nowhere near
t %PZPVSFHVMBSMZDIFDLGPSFWJEFODFPG livestock and poultry operations, as studies show that it
insect activity, especially in long-term will be especially vulnerable to pathogen contamination
supply and stock storage areas? by pests.
11
Pest control procedures checklist
Pests/vermin, such as rodents, flying insects, crawling insects, and others must be kept out of a food
GBDJMJUZ"QSPBDUJWFQFTUDPOUSPMQMBOXJMMIFMQUPBWPJEDPOUBNJOBUJPOPGGPPEBOEQSPEVDUMPTT6TFUIF
following as a starting point to inform your plan:
Check there are no insects, rodents, animals, or birds Check approved pesticides used
Have you reviewed all pesticides used
Check there are no breeding or harborage on the premises?
conditions for insects or rodents (such as clutter, Are pesticides applied according to the use
trash, pooling water or leaky plumbing, damaged/ intended on the label?
open food containers)
Does your monthly self-inspection procedures Number and map all devices/bait stations
include monitoring for and eliminating rodent How are bait stations/devices numbered
breeding and/or harborage conditions? and mapped?
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breeding or harborage conditions are present 6TFBXFFLMZMPH PSEBJMZJGZPVSTJTBQSPEVDF
on your premises? warehouse/farm packing operations, or a
problem is noted)
Check facility is vermin-proof (holes in floors or How will checks be logged?
walls or ceilings, no screens on openable 8IPJTSFTQPOTJCMFGPSDIFDLTPGCBJUTUBUJPOT
windows, or excessive gaps under or around devices both inside and outside of the facility?
openings to the outside)
Do you ensure that when doors are closed, they Have a pest/vermin control service at least monthly.
are closed all the way to the floor? 4FSWJDJOHJOTJEFBOEPVUTJEFOPMFTTUIBOPODFQFS
How will you ensure your facility is vermin-proof? month (do not use bait stations inside)
How often does your PCO service your facility?
Maintain an unobstructed distance from walls to
pallets (paint a stripe) 4UPSFSFDPSET
How will you maintain an unobstructed space 4UPSFBMMQFTUDPOUSPMTFSWJDFSFDFJQUT JODMVEF
between walls and pallets environmental assessment as part of
(or other food/nonfood storage)? service agreement)
Map of all devices/bait stations
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8IPJTZPVS1$0
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Does your PCO conduct inspections and provide
recommendations as part of your service?
“A policy that outlines employee health must be created,

distributed, and routinely reinforced to reduce the risk of
potential contamination.”
12
Food security procedures worksheet
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procedures for food security should include the following:
Assign someone in charge of security If applicable, where will you keep the
8IPJTJOSFTQPOTJCMFGPSTFDVSJUZ testing records?
Check in and identify visitors and employees 4FDVSFBOETUPSFJDFNBDIJOFTJOTJEFUIF

How will you check in and identify visitors? food facility
How will you identify employees? 8IFSFXJMMZPVMPDBUFZPVSJDFNBDIJOF
How will you secure it
Limit access to food areas
How will you restrict access to food Conduct background checks for new hires
storage areas? How will you conduct background checks
How will you ensure proper supervision in for new hires?
food storage areas?
Create and train employees on emergency
4FDVSFEPPSTBOEXJOEPXT evacuation procedures
How will doors and windows be secured? Have you included a map and meeting location
Install a fence around the perimeter if appropriate to account for all employees?
BOEJGBQQSPWFECZ[POJOHPSPUIFSPSEJOBODFT
8IPJTZPVSFNFSHFODZDPOUBDUQFSTPOBOEUIF
4IPVMEGFODJOHPSXBMMTCFJOTUBMMFEPS 24-hour number where they can be reached?
maintained around the perimeter of your facility? 8IFSFXJMMZPVQPTUUIBUOVNCFS
Report unusual activity to manager/security Provide adequate lighting around the outside of
Are employees trained to be aware and report the building
suspicious activity? Is there adequate lighting on the outside
8IBUBSFZPVSQSPDFEVSFTGPSSFQPSUJOHVOVTVBM of your building?
or suspicious activity?
Lock trailers unless loading or unloading, and never
4FDVSFBOEUFTUCBDLøPXQSFWFOUJPOEFWJDFT JG leave filled containers unsupervised
your devices are testable) 8IPJTSFTQPOTJCMFGPSMPBEJOHBOE
If applicable, how often will backflow prevention unloading trailers?
devices be tested? Are they kept locked when not loading?
13
Food storage procedures worksheet
Food must be stored in a way that it is protected from pests and contamination. If certain foods
are not stored properly, microorganisms can grow. Include the below in your written procedures
for safe food storage:
1) Provide adequate storage space 9) Provide adequate lighting and ventilation

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"TTVSFGPPESFDFJWFEJTMBCFMFE
cleaning items) separate from food
11) Clean and organise food storage areas

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held for sale 12) Maintain proper food storage temperatures

4FQBSBUFSBXBOJNBMGPPETGSPN 13) Maintain an unobstructed, clearly delineated
ready-to-eat foods space between both interior and exterior walls
and stored items
5) Protect foods from contamination
(proper packaging and coverage) 8IPJTSFTQPOTJCMFGPSFOTVSJOHDPNQMJBODF
with food storage procedures?
6) Provide separate and labeled storage are
for salvage items 8IBUQSPDFEVSFTXJMMZPVJNQMFNFOUUPFOTVSF
compliance with each of the items listed above?
7) Implement procedures for
a) handling salvaged, expired, damaged or Records
contaminated foods (include timely disposal o How will you document and where will
of damaged, spoiled or expired products) you store the monthly self-inspection report?
b) documenting disposition of these foods o How will you document and where will you
store the disposition of salvaged, expired,

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damaged or contaminated foods?
14
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Doorways that seal off areas of operation are required to protect your product from things like pests and vermin, as well
BTNJDSPCJBMDPOUBNJOBUJPOGSPNTFQBSBUFQSPDFTTJOHBSFBT PSXPSLFSTCSFBLBSFBT
Doorways that respond well to vehicle collisions are necessary to keep operations up and running. If your door is easily
damaged, then it will result in unnecessary production downtime, and potential exposure to contamination from
pests and vermin.
This is why investing in a door that is durable (copes well with harsh weather and forklift accidents), can save you thousands of dollars
in maintenance costs in the long run.
*OGBDU .$)FSE BMBSHFNFBUQSPDFTTJOHGBDJMJUZCBTFEJO7JDUPSJB BSFBCMFUPNBJOUBJOBOIZHJFOJDGBDJMJUZXJUIUIFJSSBQJEEPPST

Click here to read their story.
15
1 Mobbs, Emily, “Behind closed doors”, Manufacturers’ Monthly, 2 August 2010, http://www.manmonthly.com.au/news/behind-closed-doors
2 “Good doors boost pro ts”, Warehouse & Logistics News, 15 March 2013, http://www.warehousenews.co.uk/2013/03/doors-curtains-good-doors-boost-pro ts-plan-door-strategies-now-to-meet-
energy-act-requirements/
4 Robins, Brian, “Electricity prices set to drop as European links come into play”, Sydney Morning Herald, 24 April 2013, http://www.smh.com.au/business/electricity-prices-set-to-drop-as-european-
Sources links-come-into-play-20130423-2icz4.html
5 Dang, Annie, “High-speed doors dominate the market”, Manufacturers’ Monthly, 24 August, 2011, http://www.manmonthly.com.au/features/high-speed-doors-dominate-the-market
6 Tra, Margaret, “Lack of forklift training leaves worker with amputated leg”, Safe to Work, 12 May 2011, http://www.safetowork.com.au/news/lack-of-forklift-training-leaves-worker-with-amput
1. “Preventing Cross Contamination”,
8 “Opening doors to energy savings”, Manufacturers’ Monthly, 21 December 2008, http://www.manmonthly.com.au/news/opening-doors-to-energy-savings
BDDFTTFE"VHVTU IUUQXXXGPPETFSWJDFXBSFIPVTFDPNSFTUBVSBOUFRVJQNFOUTVQQMZNBSLFUJOHBSUJDMFT
product-safety-public-health/preventing-cross-contamination-/c28153.aspx
2. “Pest control procedures in the food industry”,

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2 “Good doors boost pro ts”, Warehouse & Logistics News, 15 March 2013, http://www.warehousenews.co.uk/2013/03/doors-curtains-good-doors-boost-pro ts-plan-door-strategies-now-to-meet-
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4 Robins, Brian, “Electricity prices set to drop as European links come into play”, Sydney Morning Herald, 24 April 2013, http://www.smh.com.au/business/electricity-prices-set-to-drop-as-european-
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5 Dang, Annie, “High-speed doors dominate the market”, and SAFE.
Manufacturers’ Monthly,DOORWAY and BARRIER SOLUTIONS YOU CAN TRUST.
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Contamination Prevention in Food Manufacturing - REMAX

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A Guide to Contamination Prevention in Food Manufacturing

Read this guide to strengthen your contamination policy

There are many factors that will affect your contamination

Personnel and Practices 3

Building and facilities 5

Pest control procedures worksheet 12

Food security procedures worksheet 13

Food storage procedures worksheet 14

“It is the job of the manager

The training should cover:

1. Disease control. t 1FSTPOOFMTIPVMESFQPSUDPOEJUJPOTUPUIFJS

“All training should be compliant with industry

t4QFDJBMUSBJOJOHPOGPPEBMMFSHZTPXPSLFST Additionally you should make sure that no glass is

“The exterior grounds around your operation

1. General maintenance. Container disposal must be documented formally.

“To combat contamination, you must create

Here is a sanitation checklist for you to use:

1. Have you formed a multidisciplinary team? g. fire protection devices

“A policy that outlines employee health must be created,

Check in and identify visitors and employees 4FDVSFBOETUPSFJDFNBDIJOFTJOTJEFUIF

1) Provide adequate storage space 9) Provide adequate lighting and ventilation

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2. “Pest control procedures in the food industry”,

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