Food safety hinges on identifying and reducing contamination risks at critical exchange points.
Using color-coded, bacteria-resistant vacuum tools is a highly effectively means to minimize the
chances of cross contamination during housekeeping. Further, producers should look for vacuum
accessories that can be sanitized with common disinfecting solutions or via autoclave.
Many food processors have found color-coded accessories practical and effective because color is
easily communicated to crew members regardless of native language, and color schemes are more
easily memorized than other systems.
While there are no federal or state regulations for color-coding cleaning tools, most examiners view
this type of system positively during inspections. An informal system used in many food production
facilities assigns black for floors, red for raw meat, blue for seafood, green for produce, white for finished food and yellow for hazardous areas.
Nilfisk offers a selection of vacuum tools in all of these colors. Most of its tools are made of food-grade nitrile butadiene rubber (NBR), which is extremely dense so it is less likely to pick up and carry
pathogens. It is also easily sanitized. Bristles on brush accessories are made of polypropylene, which does not absorb water, bacteria, grease,
petroleum products, detergents, sanitizers or solvents. Polypropylene can be autoclaved and it rinses clean and dries quickly.
Food processors know that keeping work areas clean is of paramount importance and eliminating hygiene issues is critical to the survival of
their businesses. An outbreak of salmonella traced back to a food establishment can negatively impact a business, which is why food processors have embraced steam heat as one of the best options for dealing with potential contaminants in processing and packaging environments.
Due to the effectiveness of steam heat in eliminating pathogens such as staph, E. coli, salmonella and Listeria, steam sanitizing has become
a widely used sanitation technique. Extremely high heat is needed to
eliminate bacteria and viruses — for example, norovirus and Norwalk
viruses are killed at temperatures above 140°F and since steam
cleaners generally operate above 284°F, they can be quite effective at
killing bacteria, germs and viruses.
We’ve found the most effective cleaning technique is actually a
process and can be broken down into three components:
1. Plan — Identify all items and surfaces that contact food
product. These can range from knives, cutting boards and conveyor
systems to gloves, storage areas and cleaning tools.
2. Schedule —
Develop a daily schedule
for cleaning and to stick
3. Action — Manage
the cleaning process and
make sure all cleaning
tasks are completed. This
will minimize any chance
of an outbreak.
And, of course, after
cleaning, you need to
clean your cleaning tools.
By planning and implementing a consistent
cleaning program, you can
improve food safety at your
1,956,343 OZ OF SOD
A FOOD SAFETY FACT FROM CLARION LUBRICANTS
For food-safe lubricant solutions,
turn to the food-safe lubricant authority.