This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Close

waving the blue flag!

04 July 2021

Sue Springett argues that food processors should be aiming for the highest certification from the BRC, the ‘blue’ food safety standard. 

There are roughly 2.4 million cases of illnesses stemming from bacteria, viruses and other pathogens in food in the UK each year. Of that number, there are around 180 deaths, most of which are avoidable. 

Food recall trends for 2020 suggest that, unlike foreign bodies – for which cases are falling year-on-year – the problem of food contamination is still far from being solved. What is of particular concern were two recalls for Clostridium Botulinum last year – botulism hasn’t been on the radar in a significant way since the late 1980s. 

Hygienic best practice
It makes sense to pursue the highest hygiene certification from the BRC – the coveted ‘blue’ food safety standard. ‘Blue flag’ confers benefits to a business, both in terms of perception and for purely practical reasons – not least a lower frequency of audits, which offers greater control over planning and procurement budgets. A lower grade at audit will mean having to invest time and money on remedial action to address any amber alerts, rather than directing budgets into growth investment.  

There are strategies around Good Manufacturing Practice (GMP) that address the risks of hygienic non-compliance around particular contaminants – and also reduce the total cost of ownership for food factory furniture. Other than paying attention to where previous flags have occurred, it is sensible to audit furniture on the factory floor to identify any deficiencies in hygienic design and to take proactive actions to resolve them.

Salmonella
In 2020, salmonella accounted for 47%, and campylobacter accounted for 4%, of all FSA alerts on the back of microbial contaminants. The greatest risks for each in food facilities lie in poor hand hygiene in staff and in cross-contamination. As such, production areas should be segregated between zones handling raw and processed ingredients and all tools, including cleaning equipment, should be colour-coded to ensure they remain in their designated areas. 

The other risk factor is furniture design. Swab testing almost always identifies furniture and fittings as being the greatest risk vectors for bacterial contamination. Consequently, review each item in relation to GMP guidelines and in particular be mindful of trap points. These are unnecessary folds, gaps, ledges, even bolts and raised welds that are harder to clean and where microorganisms lurk and multiply. Equally, look at access to the walls behind and floor beneath the furniture, bacteria can flourish in these areas if they are not adequately cleaned.

There is also an operational perspective here when it comes to clean down time. In the simplest terms, the fiddlier something is to clean, the longer it takes to clean. Bear in mind that between five and 12% of facility’s staff are permanently assigned to cleaning, this takes up a major chunk of the ops budget. 

Listeria
Listeria monocytogenes accounted for 22% of all FSA microbial contamination alerts last year. Managing listeria means paying particular attention to any areas where there are inert liquids. This includes drains and boot washers, but can apply to any flat surface or ledge where liquids can pool. Other risk points are those where there are regular spillages, such as production lines. 

A sensible response is to use furniture in which surfaces are sloped to ensure liquids run off. In many cases, businesses are taking things a step further to ensure all drains are (re)positioned well away from any stations handling food or ingredients. 

Making the right choices on hygienic fixtures and fittings that support GMP at the procurement stage will enable you to clean smarter and without compromising on hygiene. Building in efficiencies by speeding up cleaning procedures in turn creates a virtuous circle by reducing the effective lifetime cost of ownership for each item. 

The BRC blue flag should be the aspiration for every responsible food business, it’s not beyond the means of any. It may take effort but with the right hygienic equipment in place, it doesn’t have to take nearly as long as you might imagine.   

Sue Springett is commercial manager at Teknomek.


Contact Details and Archive...

Print this page | E-mail this page