Design and Facilities - The Codex General Principles of Food Hygiene
Transcript of Design and Facilities - The Codex General Principles of Food Hygiene
Good Hygiene Practices along the coffee chain
The Codex General Principles of Food Hygiene – Establishment: design and
facilities
Module 3.2
Slide 2 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Objectives
To make trainees aware of the importance of good hygienic design and construction of food establishments
To relate the general code to the handling and processing of coffee
To create awareness of the roles of different stakeholders in ensuring good practices
Slide 3 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Content
Scope and objectives of Section IV of the Codex General Principles of Food Hygiene
Discussion of food hygiene principles relevant to ‘Establishment: design and facilities’ and their application to coffee handling and processing
Discussion of the roles of producers and government in ensuring good practices
Slide 4 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Establishment: design and facilities
Codex definition of establishment:‘...Any building or area in which food is handled and the surroundings under the control of the same management.’
Objective of Section IV Depending on the nature of the operations, and the risks
associated with them, food establishments should be designed and constructed and equipped to ensure that• Contamination is minimised• Appropriate maintenance cleaning and disinfection is
permitted
Slide 5 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Establishment: design and facilities
Food hygiene considerations are important at the very first stages of planning a food establishment
Section IV of Codex GPFH covers: Location of establishments Premises and rooms – design, layout and internal
structures Design of equipment and its placement in the
establishment Supporting facilities and services
Slide 6 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Location of establishments
Establishments should not be located near Polluted areas that pose a serious threat of contaminating food Areas prone to pest infestation Areas prone to flooding, high humidity, etc. Areas from which waste cannot be easily removed
Slide 7 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design and layout of establishments
Internal design and layout of establishment should Permit good hygiene practices Minimise possibility of cross contamination
There should be separate channels for Raw material (fresh cherries) Intermediate product
(parchment, dry cherries) Waste (pulp, husk) Final product (green beans)
Waste
OfficesEnd-
productsWarehouse
Raw
mat
eria
ls
Work rooms
Generalised lay-out for processsing facility showing
product flow
Slide 8 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Layout of facility
To optimize proper functioning of each element of procedure
Pulpers should be located near a clean water source
Fermentation vats should be located near to pulpers
Waste outlet should be directed away from production and processing areas
Drying yards and other processing areas should be away from contamination vectors
Slide 9 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design and construction of drying areas
Coffee drying yards should have Adequate capacity Smooth drying surfaces Adequate provisions for drainage Full exposure to sunlight
Slide 10 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design and construction offermentation vats
Fermentation vats should Be located in the pulping house Be adequate in number and
capacity Have smooth surfaces Have a maximum depth of 1m Slope gently towards the outlet
Slide 11 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Internal structures and fittings
Internal structures should be Made of durable materials Easy to clean and maintain
Tiled and smooth surfacessuitable for cleaning
Open beams and raftersaccumulate dust
Slide 12 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
General considerations Walls and partitions should be easily cleaned Floors should be constructed to allow adequate cleaning
and drainage Ceilings and overhead fixtures should be constructed to
minimise build up of dirt and condensate Working surfaces in direct contact with food should be
durable and easy to clean
Internal structures and fittings
Slide 13 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Facilities - air quality and ventilation
Adequate ventilation is required to Minimise build-up of dust and husk particles
from handling operations Control temperature and prevent
condensation Dissipate odours that might taint the coffee
Slide 14 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Facilities - lighting
Adequate natural or artificial lighting should be provided to enable operations to be
carried out satisfactorily
Slide 15 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Facilities - storage
Adequate storage facilities should be provided for coffee to permit Adequate maintenance and cleaning Avoid pest access and harbourage
Slide 16 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Facilities - storage
Adequate storage facilities should be provided for coffee to Enable food to be protected from contamination
during storage
Storage in a wet room with mouldy walls
Thulha - Brazil
Slide 17 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Facilities
Containers for storage of dangerous materials (fuel, chemicals for cleaning, disinfestation, etc.) should be clearly marked and safely stored
Water supply - water of acceptable quality standard should be available for processing
Systems carrying unsuitable water should be separate
Electricity supply – operators should ensure alternative sources of electricity in case of cuts to the central power supply
Slide 18 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
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Facilities
Drainage and waste disposal
Cleaning facilities - should allow for adequate cleaning of equipment and facilities
Personal hygiene facilities - adequate toilet, handwashing and changing facilities should be provided for staff
One of a series of ‘pools’ for treatment of waste
water, at one wet processing facility
Slide 19 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design of equipment
Equipment should be designed and constructed to ensure that they can be adequately cleaned and maintained
Sharp corners and crevices may create areas where food material can lodge,
making equipment hard to clean
Slide 20 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design of equipment
Where necessary, equipment should be movable or capable of being disassembled to allow for maintenance, cleaning, monitoring,
etc.
Pulpers used in wet processing
Slide 21 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
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Design of equipment
Equipment should be designed such that their operation is compatible with conditions necessary to ensure food safety and suitability. Main types of equipment in coffee processing include
Dryers Pulpers Hullers Sorting equipment Moisture monitoring equipment
Several variations of basic coffee processing technology exist and different equipment may be used
Slide 22 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
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Design features of simplesun-drying equipment
Coffee is spread on a support (wire tray, woven mat, etc.) raised off the ground. Air can circulate freely above and below the support
Trays might be movable or fixed When raining, trays are moved under a shelter or
covered with plastic or any other material
Slide 23 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design of simple solar dryers
Parabolic solar dryers - the shape of the transparent roof is more or less cylindrical so as to concentrate heat in the drying zone and protect from rain.
Heat cumulates between the coffee and the plastic and the air starts to circulate. This dryer is mounted on a pivot so it can be turned towards the sun.
Slide 24 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design of simple solar dryers
Various solar dryer designs can give faster drying times by
Improving airflow and increasing temperature of drying air
Participatory approaches are necessary if potential advantages of ‘solar technology’ are to be matched with farmers’ needs
Capacity, capital cost, running costs, space requirement, ease of management, etc.
For additional information see Section 5 of ‘Introduction to coffee drying [.pdf]’
Slide 25 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design of equipment – mechanical dryers
Mechanical batch dryers are used in coffee drying - primarily for parchment Horizontal dryers Vertical dryers Fixed-bed type dryers
Slide 26 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Design features of pulpers
Traditional designs are ‘drum’ and ‘disc’ pulpers
Main performance criteria include Capacity; separation efficiency; physical
damage to product; durability; ease of maintenance and cleaning
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Principles of Food Hygiene – Establishment: design and
facilities
Design features of pulpers
Important innovations are Low water-use pulpers Pulping systems that
accept mixtures of green and ripe cherry and separate the ‘greens’ without crushing
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Principles of Food Hygiene – Establishment: design and
facilities
Design of hullers
Considerations in the selection of a huller include: Capacity Energy requirement Efficiency of husk removal Extent of physical damage to beans Separation of loose husk Durability Ease of maintenance
Slide 29 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
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Equipment for control and monitoring
Methods for the determination of water in coffeecan be categorised as follows
Direct Removal of water and determination of weight loss
Indirect Some variable that is dependant on moisture is measured
Empirical subjective This includes methods such as biting, shaking and cutting
NB - These empirical methods of moisture determination in coffee have been shown to be unreliable
Slide 30 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Equipment for control and monitoring
Factors to be considered include Cost ‘Transportability’ Robustness Stability Repeatability Sensitivity Accuracy Rapidity
The choice of method / equipment depends on How the equipment is to be used Who is to use it
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Principles of Food Hygiene – Establishment: design and
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Equipment for monitoringmoisture in the field
Restricting water availability is the main method for control of mould growth and development throughout the coffee chain
The ‘global coffee project’ has investigated methods of moisture determination so as to identify methods suitable for use in the field
‘EDABO’ distillation method of moisture determination developed in Brazil
One type of low-cost moisture meter
investigated under the ‘global coffee project’
Slide 32 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Location of equipment
Equipment should be located: To permit adequate
maintenance and cleaning
In accordance with requirements for proper functioning
To facilitate good hygiene practices, including monitoring
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Principles of Food Hygiene – Establishment: design and
facilities
Assessment of establishment
A plant assessment can help processors determine if facility design is appropriate
A checklist containing all vital areas and items to be considered should be prepared
During the inspection notes should be made in relation to all points contained in checklist
Evaluation of the design and construction of the establishment and facilities should be based on thorough knowledge of operations and potential hazards
Corrective action taken according to evaluation
Slide 34 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Assessment of establishment
Establish national standards, codes of practice, etc.
Support industry efforts to meet required regulations (information dissemination, new equipment design etc.)
Provide oversight to ensure industry compliance
Collaborate with government in developing sound and practicable guidelines and standards
Entrepreneurs must ensure that the design of their establishment is consistent with principles of food hygiene
Entrepreneurs must establish adequate hygiene and GMP programmes to ensure that equipment functions properly and that they do not lead to hazards in the coffee
Government Local coffee industry
Slide 35 Module 3.2 – The Codex General
Principles of Food Hygiene – Establishment: design and
facilities
Summary
Inappropriate site selection for coffee processing facilities can lead to quality and safety problems in the product
Plant layout should minimize the opportunity for cross contamination
Facility design and construction can affect the quality and safety of coffee
Equipment must be designed and located so as to facilitate its correct functioning, sanitation and maintenance
Government and industry must work together to improve hygiene conditions of coffee processing establishments