Risk Management by Hygienic Design and Efficient Sanitation Programs. 3RD Seminar arranged

261 Pages·2010·2.55 MB·English

VTT SYMPOSIUM 261

RISK MANAGEMENT BY
HYGIENIC DESIGN AND EFFICIENT
SANITATION PROGRAMS
3rd Seminar arranged by SAFOODNET – Food
Safety and Hygiene Networking within New
Member States and Associated Candidate
Countries

VTT SYMPOSIUM 261 Keywords:
microbial risk management, food processing, preventive
activities, cleaning, disinfection, equipment design, surface
materials, layout. Good Management Practice, GMP,
contamination routes, corrective actions, critical control points,
HYGRAM, harmful microbes, pathogens, sampling, monitoring,
training, documentation

RISK MANAGEMENT BY HYGIENIC DESIGN AND
EFFICIENT SANITATION PROGRAMS

3RD SEMINAR ARRANGED BY
SAFOODNET – FOOD SAFETY AND HYGIENE NETWORKING
WITHIN NEW MEMBER STATES AND ASSOCIATED CANDIDATE
COUNTRIES; FP6-022808-2006

TALLINN, ESTONIA, MAY 4–6, 2009

EDITED BY
GUN WIRTANEN & SATU SALO
VTT
ISBN 978-951-38-7587-9 (soft back ed.)
ISSN 0357–9387 (soft back ed.)
ISBN 978-951-38-7588-6 (URL: http://www.vtt.fi/publications/index.jsp)
ISSN 1455–0873 (URL: http://www.vtt.fi/publications/index.jsp)
Copyright © VTT 2009

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phone internat. [phone], fax + 358 20 722 4374

Cover picture Antti Huovinen

Edita Prima Oy, Helsinki 2009 2
PREFACE

Food Safety and Hygiene Networking within New EU Member States and Associated
Candidate Countries (SAFOODNET FP6-022808) is a specific support action EU-project
building-up a sustainable network in food safety. It aims at knowledge sharing to
prevent risks related to microbial hazards, to find future RTD needs and apply for RTD
funding in food processing and packaging safety. The pilot actions, seminars, and
workshops on process hygiene and product safety were carried out in Cyprus, Czech
Republic, Denmark, Estonia, Finland, Romania Slovenia and Turkey. Interested researchers
and SME representatives from other new EU countries and ACCs are encouraged to
participate in the activities. The objectives of SAFOODNET were to: 1) disseminate
knowledge from national and international food safety projects in open seminars,
workshops, practical exercises, RTD activities and pilot actions possibly resulting in
new research projects especially with SMEs; 2) establish an expert group in which
authorities, scientists, industrial representatives strengthen existing networks and
identify specific needs for future food safety RTD activities and 3) bridge food safety
networks within the new EU, fostering scientific co-operation and knowledge transfer.
The final seminar on Risk management by hygienic design and efficient sanitation
programs focused on preventive activities e.g. factory layout, equipment design,
choice of surface materials and sanitation programmes. The present most efficient
means for limiting the growth of microbes and microbial biofilm formation are
equipment design, choice of surface materials and use of suitable cleaning and
disinfectant programmes. Poorly designed sampling valves can destroy entire processes
or give incorrect information due to biofilm formation at measuring points. Dead ends,
corners, cracks, crevices, gaskets, valves and joints are vulnerable points for biofilm
accumulation. Cleaning should be based on systematic planning, because accumulation
of particulates and also cells occurs where cleaning for any reason is inappropriate.
Inadequately cleaned and sanitized surfaces can act as the source of contamination
within the process. Disinfection is also required in food plants where wet surfaces
provide favourable conditions for microbial growth. These aspects including EU
legislation and standardisation work were covered in this third open seminar held in
Tallinn (Estonia) May 4–6, 2009. An overview of prior achievements in the project
was given on the third day. More information, please, see the project homepage
http://safoodnet.vtt.fi.
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INVITED LECTURES

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CONTENTS
PREFACE 3
INVITED LECTURES 4
FOOD LEGISLATION IN THE EU 9
FOOD CHAIN MANAGEMENT FROM THE PERSPECTIVE OF
SUSTAINABILITY, PRODUCT SAFETY AND QUALITY 12
INTERNATIONAL (MICROBIOLOGICAL) STANDARDIZATION 19
DOES EVIDENCE BASED RESEARCH IN FUNCTIONAL FOOD
AREA AVOID RISKS FOR HEALTH: DIFFERENT REGULATIONS 25
HYGIENIC ENGINEERING GUIDELINES IN CLOSED EQUIPMENT 29
HYGIENIC ENGINEERING GUIDELINES IN OPEN EQUIPMENT 31
ZONING AND HYGIENIC INTEGRATION 33
HYGIENE CONTROL METHODS IN FOOD PROSESSING – A CASE STORY 39
CAMPYLOBACTER SPP. DETECTION IN RISK MANAGEMENT 41
IN-PLACE CLEANING SYSTEMS 45
THE POWER OF IN-PLACE CLEANING TOOLS IN TANK
SYSTEMS – TANK CLEANING TECHNOLOGY 47
CLEANING AGENTS & DISINFECTANTS IN PRACTICE 52
EFFECTIVENESS OF HACCP SYSTEMS IN EGG PRODUCTION
AND DISTRIBUTION 55
FOOD SAFETY RISK MANAGEMENT IN BAKERIES 58
RISK MANAGEMENT IN A READY-TO-EAT MEAL FACTORY 62
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RISK MANAGEMENT IN PUBLIC CATERING ESTABLISHMENTS 66
RISK ASSESSMENT OF MICROBIAL CONTAMINATION ON 70
CARCASS SURFACES
RISK MANAGEMENT OF FOOD PRODUCTION WATER SUPPLIES 72
PILOT CASE AND WORKSHOP PRESENTATIONS 76
PILOT CASE I – FOOD SAFETY AND HYGIENE ENQUIRY IN SOME CYPRIOT
FOOD INDUSTRIES COMBINED WITH PILOT STUDIES 77
PILOT CASE II – PRACTICAL HYGIENE SURVEY IN FOUR
ESTONIAN DAIRIES 95
PILOT CASE III – MODEL FOR READY-MADE MEALS 99
PILOT CASE V – HYGIENE SURVEY IN ROMANIAN BAKERIES 104
PILOT CASE VII – SURFACE, WATER AND AIR HYGIENE IN
TURKISH FOOD PREMISES 106
REPORT ON THE 1ST WORKSHOP –DETECTION AND IDENTIFICATION
OF HARMFUL MICROBES 107
SUMMARY REPORT ON THE 2ND WORKSHOP – MICROBIAL RISK
MANAGEMENT IN FOOD PROCESSES 110
PARTICIPANTS’ ABSTRACTS 112
EFFECTS OF DRY ICE CLEANING IN ORGANIC STUFFED VINE LEAVE
PRODUCTION 113
QUANTITATIVE RISK ASSESSMENT MODELS FOR FOOD PATHOGENS 115
LOW TEMPERATURE PLASMA: A NEW DISINFECTION METHOD FOR
FOOD AND FOOD CONTACT SURFACES 117
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SANITATION OF LIQUID EGG PRODUCTS BY NONTHERMAL PROCESSES:
HACCP AND INACTIVATION STUDIES 119
COMPARATIVE ANALYSIS OF THE HYGIENE PROGRAMS EFFICIENCY IN
DAIRY PLANTS 121
HACCP AND QUALITY MANAGEMENT SYSTEMS 123
PRESENCE OF SALMONELLA IN RETAIL TURKEY MEAT AND RED-MEAT:
COMPARATIVE EVALUATION OF REAL-TIME PCR AND BACTERIOLOGY 125
BASIC HYGIENE PRINCIPLES ON-BOARD SMALL FISHING VESSELS 127
THE USE OF ENTEROCIN AS- 48 TO INHIBIT LISTERIA MONOCYTOGENES IN
SELECTED FRUIT AND FRUIT JUICES 130
RISK MANAGEMENT AND DETERMINING CONTAMINATION SOURCES TO
“MANYAS CHEESE”: A TRADITIONAL RAW MILK CHEESE 131
FOOD SAFETY IN BAKERY PRODUCT DEVELOPMENT 133
RISK MANAGEMENT OF READY-TO-EAT MEAT PRODUCTS CONTAMINATED
WITH LISTERIA MONOCYTOGENES 134
EVALUATION OF CLEANLINESS OF DAIRY PLANTS AND INNOVATIONS FOR
IMPROVING HYGIENE 136
PROCESSING AND WASTEWATER MANAGEMENT OF FRESH-CUT
VEGETABLES 138
PRESENTATION OF THE HACCP TEAM AT MLINOTEST D.D. 139
PRESENTATION OF TASKS IN THE HACCP TEAM AT MLEKARNA CELEIA D.O.O. 140
CHARACTERISATION OF THREE LACTATE DEHYDROGENASE
KNOCKOUT STRAINS IN ENTEROCOCCUS FAECALIS V583 141
THE PREVALENCE OF CAMPYLOBACTER JEJUNI IN ESTONIAN RAW
POULTRY MEAT IN 2006–2007 142
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WATER COOLERS: A MICROBIAL RISK? 143
PRESENTATION OF TASKS IN THE HACCP TEAM AT PEKARNA PECJAK D.O.O. 144
CONCLUSIONS OF PHD WORK “CAMPYLOBACTER SPP. IN POULTRY
AND RAW POULTRY MEAT PRODUCTS IN ESTONIA WITH SPECIAL
REFERENCE TO SUBTYPING AND ANTIMICROBIAL SUSCEPTIBILITY” 145
ARTIFICIAL SWEETENERS IN FOOD PRODUCTS 148
HEAT TREATED TURKISH STYLE SUCUK: EVALUATION OF MICROBIAL
CONTAMINATIONS IN THE VARIOUS PROCESSING STEPS 149
CURRENT EFFICACY OF CLEANING PROCEDURES USED IN POULTRY
INDUSTRY 151
REAL TIME PCR VS. TRADITIONAL CULTIVATION METHODS 153
GROUPWORKS 155
SAFETY MANAGEMENT IN PRODUCING HARD RAW MILK CHEESE 157
RISK MANAGEMENT IN PRODUCTION OF EGG-PASTA 177
EVALUATION AND PRODUCTION OF FUNCTIONAL FOODS IN TERMS
OF FOOD SAFETY IN ESTONIA, SLOVENIA AND TURKEY 201
EVALUATION AND PRODUCTION OF READY-TOEAT MEALS 211
RISK MANAGEMENT IN CATERING 227
RISK MANAGEMENT DURING THE PRODUCTION OF NATURAL
MINERAL WATER 248
Appendix 1: Participant List
Appendix 2: Programme
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