Ensuring food safety is the top priority for staff in a food processing facility, and managing allergens and pathogens is a critical element, as cross-contamination of products can result in customers falling ill. It is vital to train employees on the appropriate standard operating procedures (SOPs) and maintain understanding of best practices. Employee hygiene significantly impacts food safety; with correct hygiene practices and equipment, the spread of harmful pathogens and allergens can be prevented, ensuring they do not pose a risk to your customers.
Educate employees on proper food safety procedures for managing allergens
It is important to thoroughly train your staff to identify a range of allergens, including common ones like peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish, as well as less common allergens that could still present significant risks to some individuals.
Highlighting the necessity of preventing cross-contamination by instructing them to identify potential contamination sources and enforce strict protocols for keeping allergen-containing products separate from allergen-free ones. Additionally educating your employees on the importance of personal hygiene can assist in preventing spreading allergens. To maintain a high standard of food safety, ensure employees receive regular refresher courses that update them on the latest food safety guidelines and practices.
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Invest in a robust food safety culture to prevent allergen cross contamination
A food safety culture can prevent allergens by promoting consistent practices such as proper labeling, storing allergen-containing ingredients separately, thoroughly cleaning equipment between allergen and non-allergen foods, training staff to identify and manage allergens, and actively communicating with customers about potential allergens in dishes, ensuring everyone is aware of the risks and takes necessary precautions to prevent cross-contamination.
By fostering a robust food safety culture, all staff members will become engaged and accountable for ensuring food safety, resulting in employees who perceive their work as meaningful rather than merely adhering to prescribed procedures.
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Review standard operating procedures (SOPs)
Employees and visitors should thoroughly understand the facility's SOPs before entering production areas where food contact might occur. It is crucial that these SOPs are regularly reviewed and kept up to date. If a facility has an SOP for its current allergen control program, and there has been any change to the facility (such as expansion, new product lines, or new equipment), the SOP must be updated to ensure it continues to provide the same level of safety and protection as before. Anytime there is a change major or minor that could affect how products containing allergens are handled, the SOPs need to be reviewed.
Prevent cross contact and contamination using the proper equipment
While employee training is very important, having the right equipment is essential to ensure effective allergen control. Hygiene equipment can enhance confidence that employees are effectively eliminating allergens before handling other products. Meritech's CleanTech® Automated Handwashing Stations are clinically proven to consistently remove common food allergens from employees' hands in a 12-second wash cycle. This enables employees to transition between products without the risk of allergen cross-contamination.
