Materials and handling requirements for food industry
In the sanitary fluid processing industry, besides the various requirements on equipment, there are also some regulations for products materials and handling that deserve special attention. The products materials include water, raw food materials and non-food chemicals; the products handling include transit, storage and other processes.
Water
In the food industry, water should be supplied in steam, liquid and ice forms. It must be strictly pre-tested to ensure the compliance with appropriate regulations (being potable is a must). Water treatments (such as chlorination systems, ozonation, demineralization and filtration, etc.), if applied, must be maintained. Adequate water temperatures and pressures are to be provided in processing areas.
Non-food Chemicals
Detergents, sanitizers and other non-food chemicals must be properly labeled, stored and used in a manner to prevent contamination of food, packaging materials and food contact surfaces. They must be stored in a dry, well-ventilated area separated from food handling areas.
Materials and products handling
All involves processes and operations in products handling (incoming materials receiving, transit, storage and packaging, etc.) must be properly evaluated and monitored to prevent potential contamination.
Incoming materials must be received into an area separated from processing areas. Only safe, approved (21CFR) food-grade direct and indirect additives and ingredients shall be used. Packaging materials must be safe and approved (21 CFR).
Storage
For the materials and products in storage, appropriate temperature control couldn��t be more important.
- Cold food: ≤45°F
- Hot food: ≥140°F
- Food in transit must be protected from contamination and must meet the temperature requirements noted above.
NOTE: This will require sufficient equipment necessary to cook and maintain required temperatures for all perishable food (e.g., steam tables, chafing dishes, refrigerators, coolers).
Food returned from retail outlets must be clearly identified and stored in a designated area for appropriate disposition. Storage conditions need be such that the returned food safety is not compromised.
