Agriculture Reference
In-Depth Information
them to verify that the food safety steps are implemented correctly and ask for written
proof. Third, have key documents sent to the processing facility regularly to ensure
that food safety procedures are being followed properly. Keep records on all suppliers
and make sure they are monitored over time.
Microbiological Testing
The third verifi cation step covered here, microbiological testing, can serve to refl ect
on all the other steps a processor or supplier may take in assuring food safety.
Microbiological testing for pathogenic organisms on the raw products can act to verify
that a product entered the plant without gross levels of pathogens. Testing on fi nished
products can verify they were not contaminated with gross levels of pathogens while
being handled in the plant. At best, depending on the number of samples taken, testing
can verify that a “lot” of predetermined size may be free of gross contamination of a
pathogenic organism. Unless most of the product is tested, one probably will not fi nd
a “needle in the haystack” point of contamination. Therefore, random testing of raw
product and fi nished product provides a verifi cation step ensuring that there is no gross
contamination that would pose health risks to the consumer.
Microbiological testing of water, the environment, and equipment can help deter-
mine whether pathogens are present in the plant environment. Sanitation procedures
are designed to control (even prevent) pathogens in the plant environment, so testing
after cleanup and during production will provide ongoing status reports on achieving
that goal. Using a sanitizer means that bacteria will be killed in the environment or
water. If tests show the presence of high counts of bacteria, the sanitizer may not be
working, and corrective action may need to be taken. Direct testing for pathogen
indicators can determine whether the pathogens inhabit inaccessible areas of equip-
ment that have not been cleaned well or in drains where moisture is a constant. Testing
can be a strong verifi cation step in sanitation, so this should be used regularly and
monitored over time for training to achieve more effective cleaning procedures.
Summary
No matter what kind of food-processing facility is being analyzed, certain standards
apply for optimum prevention of microbiological contamination and consumer safety.
HACCP, GMPs, GAPs, and SOPs may sound like an alphabet soup of regulatory
acronyms, but they comprise comprehensive rules dedicated to ensuring food safety,
and all managers should receive training in these programs. Employee training, trace-
back labeling, management oversight, record keeping, and verifi cation steps are all
critical implementation procedures for effective food safety programs. The U.S. fresh-
cut produce industry has developed sound principles, practices, and procedures for
ensuring food safety that, with diligence, vigilance, and efforts toward continuous
improvement, will drive the industry forward with stronger, smarter food safety pro-
grams and dedication to ensuring the safety, health, and well-being of the consumer.
These efforts are similar to The Global Food Safety Initiative (GFSI, see GFSI 2004)
involving a retail-led network of food safety experts and their trade associations.
Although the GFSI Guidance Document includes everything in the FDA's GMPs,
it also includes additional areas, and together they act in addition to any legal
