Food Equipment Sanitation Standards

Sanitation control is the name of the game when it comes to food processors and facilities reaching fsma compliance.

Food equipment sanitation standards.

4 205 10 food equipment certification and classification. Back in the dark ages before the existence of u s. Food equipment that is certified or classified for sanitation by an american national standards institute ansi accredited certification program will be deemed to comply with parts 4 1 and 4 2 of this chapter. Nsf s field labels provide local regulatory authorities unbiased information about non certified food equipment to help them make an informed decision on its acceptance.

Sanitarian s file august september 2005 top 7 processing and foodservice equipment standards. Examples of food recalls related to sanitation issues include the contamination and subsequent recall of deli meats in canada in 2008 when cells of listeria monocytogenes were transferred to the product after surviving in equipment niches where they were protected from sanitation procedures. Importance of personal hygiene. The company was very public about the changes made.

Accredited by the american national standards institute ansi nsf has developed over 80 currently active voluntary american national standards under the scope of public health safety environment and sustainability assessment. Standards for sanitary fabrication construction and design of food equipment have been developed by a variety of standards organizations. Food and drug administration fda food code most of us who were part of the regulatory community had to rely on the 1962 or the 1976 food service sanitation manual for enforcement. Other standards also are being upgraded including the american national standard for bakery equipment sanitation requirements see sidebar at end of article.

It is imperative for safe food handling outcomes for all workers to be familiar with standard sanitation and hygiene practices. If you notice any safety concerns with the equipment while cleaning it such as a frayed cord missing guard or loose parts let your supervisor know immediately. Nsf standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured. While there are certainly many steps to achieving this for your customers it s your responsibility to ensure that each and every surface can stay clean and is more importantly easy to clean.

Remember the fda s fsma calls for all pieces of equipment to be easily.