Bioshield Code of Practice for Food Conveyance, Equipment, Ancillary Services and Transportation...

©Bioshield February 2013

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CODE OF HYGIENIC PRACTICE FOR FOOD CONVEYANCE RECEPTACLES, ASSOCIATED EQUIPMENT, ANCILLARY PROCESSES AND

FOOD TRANSPORTATION VEHICLES

Compiled by

In Partnership with




CODE OF HYGIENIC PRACTICE FOR FOOD CONVEYANCE RECEPTACLES, ASSOCIATED EQUIPMENT, ANCILLARY PROCESSES AND FOOD TRANSPORTATION VEHICLES

SECTION I: OBJECTIVES SECTION II: SCOPE, USE AND DEFINITIONS SECTION III: PRIMARY PROCESSES SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES SECTION V: CONTROL OF OPERATION SECTION VI: ESTABLISHMENT: MAINTENANCE AND HYGIENE STANDARDS SECTION VII: ESTABLISHMENT: PERSONAL HYGIENE SECTION VIII: FOOD CONVEYANCE AND TRANSPORTATION SECTION IX: TRAINING SECTION X: MICROBIOLOGICAL RISK MANAGEMENT

INTRODUCTION

In recognition of the importance of a common approach to food safety, this Code of Hygienic Practice document has been written and constructed in accordance with and with reference to the Codex Alimentarius - Recommended International Code of Practice - General Principles of Food Hygiene and EU Food Safety regulations. This Code of Practice is written for Operators and other duty-holders to help them comply with their legal duties. It provides reference to specific food safety characteristics and requirements which apply in any undertaking or activity in any trade, business or other undertaking relating to the conveyance of foodstuffs and / or food transportation where there may be any effect on food safety risks. If Operators follow the information contained herein they will be complying with the legal and regulatory aspects of food safety in respect to those specific matters on which the Code refers. This document contains guidance issued via Codex Alimentarius and the EU Food Safety regulations. Following the guidance is not compulsory but if Operators or their clients are prosecuted for breach of food or food safety law with respect to matters related to the Operators services and to which the Code refers, they will need to show they have complied with the law in some other way or a Court will find them, or their client, at fault. Auditors and Inspectors of related industry standards will seek to secure compliance with the law and may refer to this guidance as illustrating good practice.

Of most significance is the requirement to employ appropriate protocols, processes and procedures which achieve the objective of ensuring that food remains safe and suitable for human consumption at all stages of the food chain continuum. This includes identifying and assessing sources of risk, maintaining protocols to prevent or control risk, implementing, managing and monitoring precautions and activities and keeping records of such. Each section in this document states both the objectives to be achieved and the rationale behind those objectives in terms of food safety and suitability. Contractual responsibility, awareness of duties under the law, training, competence and communication between service provider and client are important elements to be considered when referencing any element of this Code of Practice.

All Stakeholders within the Food Supply Chain play a vital role in abiding by food safety guidelines and regulations, helping to control the risks of food contamination in order to protect consumers. The services provided by these companies may be varied in type and disparate in nature but will be linked and characterised by their food safety obligations and in the carrying out of such matters as risk assessments, cleaning and disinfection, microbiological monitoring and HACCP procedures.

Food may become contaminated or reach its destination in an unsuitable condition for consumption unless control measures are taken to monitor microbiological contamination (such as vehicle load compartments, RTP trays, containers, roll cages, shippers and other loose equipment) during the conveyance and transportation process. Such conditions may occur even where acceptable hygiene measures have been taken earlier in the food chain. Adequate sanitised containment and transportation systems should be in place which will ensure that foods remain safe and suitable for consumption upon delivery and after purchase by the consumer. Business operators should control food related hazards through the use of systems such as HACCP.




Good communication between shipper/manufacturer, transporter, ancillary service provider and receiver of foods is essential. They share responsibility for food safety on this part of the food chain. Food manufacturers, producers, growers, receivers and retailers are responsible for communicating to ancillary service providers and transporters specific food safety control procedures and requirements before, during and after food conveyance and transportation. This should cover food transportation vehicles, vehicle load compartments, shipping containers and contact receptacles (such as RTP trays, containers, boxes, roll cages, shippers, other loose equipment or vehicular modes). If there is a concern, where necessary, formal sampling and laboratory tests should be made to establish the levels of contamination present, if any, and dependant on the results this should become an urgent action point. All stakeholders should ensure that any deficiencies or limitations identified in systems or written schemes which are designed to control risks are made known to the company or body upon whom the statutory duty falls or the persons appointed to take managerial responsibility.

This Code of Practice does not take precedence over any other Codex specific guidance or EU Food Safety regulation already in existence or introduced since the issue of this document.

SECTION I: OBJECTIVES

This Code of Hygienic Practice for food conveyance receptacles, associated equipment, ancillary processes and food transportation vehicles:

• identifies the requirements of food hygiene standards applicable to the condition of the food conveyance receptacles, associated equipment, ancillary processes, vehicle load compartments and food transportation vehicles to ensure that food remains safe,

• indicates how to implement these controls, and

• provides ways to verify that these controls have been applied.

SECTION II: SCOPE, USE AND DEFINITIONS

2.1 SCOPE AND USE 2.2 DEFINITIONS

2.1 SCOPE AND USE

This Code of Practice identifies the microbiological hygienic standards applicable to food conveyance receptacles, associated equipment, ancillary processes and food transportation vehicles. It covers containment, conveyance, storage, carriage and transportation of semi-packed foods and fresh produce products from the points of shipment to the points of receipt. Examples of foods included in this code include:

• Food transported from the packaging or processing facility to a retail/distribution establishment,

• Food that is transported directly from the field to a market or distribution centre,

• Food transported from one process/distribution facility to another or from a process/distribution facility to another or from a process/distribution facility to a retail establishment,

• Food transported from collection points, elevators, storage facilities, etc., to processing plants/distribution sites, or retail markets;

• Food purchased by consumers using conveyance units provided at retail stores

This Code of Practice does not cover growing and gathering or processes that occur prior to loading product into the food conveyance, carriage, storage or transportation unit for shipment, though it does cover in-plant, in-warehouse and at-store conveyance of product that occurs after unloading or after off-loading and emptying. It also covers ancillary processes integral to ensuring that food remains safe and suitable for human consumption.

Examples of such conveyances included in this code would be the following:




• RTP trays, roll cages, shippers, dollies, supermarket trolleys, baskets and all loose equipment used for the purpose of food conveyance;

• Any vehicle or vehicle load compartments used for the purpose of transporting sanitised conveyances, semi-packed foods and fresh produce.

Examples of exclusions from this code are the following:

• On farm movement of a product,

• Movement from the field to collection, packaging or farm storage facility.

2.2 DEFINITIONS

For the purpose of this Code of Practice, the following expressions have the meaning stated:

Bio-security - the achievement of a bacteria and pathogen-free levels of cleanliness and sanitisation while not compromising food safety or suitability Cleansing - an application or process by means of chemical agents and/or physical method which ensures the removal of dirt, grease, food residue or other objectionable matter including potentially harmful bacteria or pathogens Containers – an individual food containment unit used for the conveyance of food e.g. an RTP plastic tray supplied by a retailer to a grower OR a Bulk 20’ or 40’ Deep Sea Container. Conveyance – a mode of transit, e.g. RTP tray, roll cage, delivery vehicle, potato shipper, dolly, supermarket trolley or similar loose equipment Contaminant - any agent, foreign matter, or other substances which may compromise food safety or suitability. Contamination - the occurrence of a contaminant in a food environment or on a potential food contact surface. Disinfection - the treatment by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment or on potential food contact surfaces, to a level that does not compromise food safety or suitability. Establishment - any building or area in which food or food related processes or services are performed, or containers or equipment are received, handled or despatched.

Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Food transportation unit - Includes food transport vehicles or contact receptacles (such as trays, containers, boxes, bins, roll cages, shippers, loose equipment and bulk tanks) in vehicles, aircraft, railcars, trailers and ships and any other transport receptacles in which food is transported.

Food transit hygiene – the maintenance of all conditions and measures necessary to ensure all processes, containment and transit conditions ensure the safety and suitability of food at all stages of the food chain. Formal testing/sampling – where an independent body manages testing and/or sampling protocols and processes using an approved external laboratory provide a certificated analysis. Hazard - a biological, chemical or physical agent with the potential to cause an adverse health effect. HACCP - a system which identifies, evaluates, and controls hazards which are significant for food safety. Food or equipment handler - any person who directly handles packaged or unpackaged food, food transit equipment or potential food contact surfaces and is therefore expected to comply with food transit hygiene requirements.




Food transit safety - all bio-secure measures applied to food transit containment or shipment in order to protect the safety and suitability of food at all stages of the food chain. Food transit suitability – all appropriate management and controls as applied to containment units, transit practices, equipment and vehicles in order to ensure the safety and suitability of food at all stages of the food chain. Fresh produce – Produce such as fruits and vegetables which are likely to be intact and in an unprocessed (raw) form such as whole strawberries, carrots, radishes or tomatoes, or cut from roots or stems during harvesting, such as celery, broccoli, lettuce or cauliflower.

Informal testing/sampling – when a non-independent body manages in-house testing and/or sampling protocols and processes whether or not an external laboratory is used for analysis.

Micro-organisms - means pathogens, bacteria, viruses, yeasts, moulds, algae, parasitic protozoa, microscopic parasitic helminths, and their toxins and metabolites;

RTP – Re-usable or Returnable Transit Packaging

Sanitisation - the eradication, by means of chemical agents and/or physical methods, of micro-organisms to ensure that food safety or suitability is not compromised.

Semi-packed food - Semi-packed food is any food where the food is not totally protected and the food or its wrapping or packaging may come in direct contact with the conveyance or food transportation unit.

Transportation – the method of vehicular transportation moving food or food related items between points of loading and offloading.

Vehicle load compartments – the area or areas within a food transportation vehicle which food or food related items will be placed for carriage between loading and offloading.

SECTION III: PRIMARY PROCESSES

3.1 ENVIRONMENTAL HYGIENE 3.2 HYGIENIC ANCILLARY PROCESSES 3.3 HANDLING, CONTAINMENT, STORAGE AND TRANSPORT 3.4 CLEANING, MAINTENANCE AND HYGIENE Objectives:

Any primary process, whether dealing with food preparation, equipment maintenance or cleaning or vehicle suitability, should be managed in a way that manages microbiological risk and protects the safety and suitability of food for its intended use. Where necessary, this will include:

• avoiding the use of areas or processes where the environment or equipment poses a threat to the safety of food in transit;

• controlling contaminants, bacteria and pathogens in such a way as to ensure they do not pose a threat to food safety in transit;

• adoption of practices and measures to ensure food is contained, conveyed and transported under appropriately hygienic conditions.

Rationale:

To introduce levels of pro-activity and bio-security which will guard against and significantly reduce the existence of microbiological hazards which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain.




3.1 ENVIRONMENTAL HYGIENE

Potential sources of contamination from the environment should be considered. In particular, food containment, conveyance and transport should not be carried out where the presence of potentially harmful substances, materials, bacteria or pathogens could lead to an unacceptable level of risk of contamination or cross-contamination.

3.2 HYGIENIC STANDARDS FOR ANCILLARY PROCESSES

The potential effects of activities or processes on the safety and suitability of food should be considered at all times. In particular, this includes identifying any specific points in such activities or processes where possibilities or potentials for microbiological contamination may exist and ensuring specific measures to minimise or eliminate those possibilities or potentials are implemented.

Operators should as far as practicable implement measures to:

• control contamination or infection from soil, water, bacteria, pathogens, chemicals or any other agent which may be present or become contaminated in the delivery of the service or function;

• control processes, standards, schedules, audits and changes in working practices and/or requirements so that there is no threat to human health;

• protect all potential food contact points and sources, including containers, loose equipment and modes of conveyance, transit and transport from bacteria, pathogenic, fungal, faecal and other contamination; and

• if there is a concern, conduct formal sampling and laboratory tests to establish the contamination present and, dependant on the results, regard as an urgent action point.

Care should be taken to manage wastes and store harmful substances appropriately. Vehicle load compartments can be a primary source of contamination. Potential incompatibility between prior vehicle loads and proposed food related loads on a vehicle should be considered and appropriate decontamination and sanitisation options should be available. The practice of utilising store returning vehicles for the transport of waste products is one such example. HACCP audited programmes which achieve specific microbiological and safety goals are recommended.

3.3 HANDLING, CONTAINMENT, STORAGE AND TRANSPORT

Procedures should be in place to ensure:

• prevention, so far as reasonably practicable, for any potential deterioration and/or spoilage of food which may caused through cross-contamination by or surface contact with food conveyance receptacles (such as vehicle load compartments, trays, containers, boxes, bins, roll cages, shippers and loose equipment);

• controls are initiated to identify bacterial or pathogenic contamination of vehicle loads and potential food contact surfaces or visible fungal growth in food transport vehicle load compartments, or contact receptacles (such as trays, containers, roll cages, shippers and loose equipment); and

• all appropriate measures which may include controlling temperature, humidity, vehicle load contamination and cross-contamination and/or other controls are in place and monitored and recorded as part of a HACCP process.

3.4 CLEANING, MAINTENANCE AND HYGIENE

Appropriate facilities, protocols and procedures should be in place to ensure that:

• the highest standards of awareness, training and control are in place at all locations involved in the primary management, cleansing and sanitisation of food conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) and food transport vehicles;

• every necessary cleaning and maintenance requirement is carried out effectively, in accordance with agreed specifications and at the appropriate frequencies;




• programmed informal and formal testing and auditing of cleansing hygiene standards is maintained with particular regard to potential food contact surfaces of food transport vehicles or contact receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment); and

• a HACCP based food safety management system is utilised for systematically identifying hazards and the implementation of controls and monitoring procedures at points critical to food safety.

SECTION IV: ESTABLISHMENT: DESIGN AND FACILITIES

4.1 LOCATION 4.2 PREMISES 4.3 VEHICLES AND EQUIPMENT 4.4 FACILITIES

Objectives:

Depending on the nature of the operations, and the risks associated with them, premises, equipment and facilities should be located, designed and constructed to ensure that:

• contamination of any degree is minimised;

• design and layout permit appropriate maintenance, cleaning and disinfections and minimise air-borne or water-borne contamination;

• food transport vehicles or contact receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) in particular those involving contact with packaged or unpackaged food, are non-toxic in intended use;

• surfaces, materials, equipment and containers, where necessary, are suitably durable, and easy to maintain and clean to a sanitised standard;

• where appropriate, suitable facilities are available for temperature, humidity and other controls;

• there is effective protection against microbiological risk and contaminant harbourage; and

• robust HACCP based systems are in place to ensure the highest standards of sanitation

Rationale: Attention to good hygienic process design and construction, appropriate location, the provision of adequate facilities and the integration of attendant or imperative bio-secure protective practices, is necessary to enable hazards to be effectively identified, managed and controlled.

4.1 LOCATION

4.1.1 Establishments Potential sources of microbiological contamination or infection need to be considered in any food supply chain related establishments, as well as the effectiveness of any reasonable protective measures that might be taken. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability. In particular, establishments should normally be located away from:

• environmentally polluted areas and industrial activities which pose a serious threat of contaminating food related activities;

• areas subject to flooding unless sufficient safeguards are provided;

• areas prone to infestations of pests, bacteria or pathogens;

• areas where wastes, either solid or liquid, cannot be removed effectively.

4.1.2 Food Transportation Vehicles and Equipment Food transportation vehicles and equipment should be located or managed so access:

• permits adequate maintenance, cleaning and sanitation;

• functions in accordance with its intended use; and

• facilitates good hygiene practices, including monitoring contamination.




4.2 PREMISES 4.2.1 Design and layout Where appropriate, the internal design and layout establishments should permit good food hygiene transit practices, including active bio-secure protection and sanitisation against cross-contamination between and during any process or operation involving foodstuffs.

4.2.2 Internal Structures and Equipment Structures and equipment within establishments should be soundly constructed of durable materials and be easy to maintain, clean and able to be bio-securely disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food:

• the surfaces of walls, partitions and floors should be of impervious materials with no toxic effects;

• walls and partitions should have smooth surfaces to a height appropriate for the operation;

• floors should be constructed to allow adequate drainage and cleaning;

• ceilings and overhead fixtures should be constructed and finished to minimise a build up of dirt and condensation, and the shedding of particles such as to interfere or contaminate any process beneath;

• windows should be constructed to minimise the build up of dirt and where necessary, and be fitted with removable and cleanable insect-proof screens;

• doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, regularly disinfected;

• any working surfaces, modes of container, transit equipment or vehicular fittings, that will or may come into contact with food should be in sound condition, durable, easy to clean and maintained bio-securely disinfected on a programmed basis;

• if there is concern formal samples should be taken and laboratory tests conducted to establish the contamination present and dependant on the results this should become an urgent action point.

• Internal structures and all equipment should be made of smooth, non-absorbent materials, inert to food, and to appropriate food-safe disinfectants under normal operating conditions.

4.2.3 Temporary and/or Mobile Equipment and/or Processes Premises, processes and structures covered here may include mobile cleansing machines, home delivery vehicles or premises in which food related equipment or processes may be involved. Such premises, processes and structures should be sited, designed and constructed to avoid contaminating food, packaging, containers or equipment. Appropriate bio-secure measures must be in place to protect against pathogenic activity. Any food transit hygiene hazards associated with such facilities should be adequately controlled via an HACCP based process to ensure the safety and suitability of food, methods of containment, equipment and modes of conveyance.

4.3 FOOD TRANSPORTATION VEHICLES AND EQUIPMENT

4.3.1 General RTP trays, equipment and containers (other than once-only use containers and packaging) which come into contact with food, or have the potential to come into contact with food, should be designed and constructed to ensure that, where necessary, they can be maintained, cleaned, disinfected or sanitised to avoid the contamination of food. Equipment and containers should be made of materials with no toxic effect in intended use. Where necessary, equipment should be durable and movable or capable of being disassembled to allow for regular maintenance, sanitising, cleaning or disinfection at monitored frequencies.

4.3.2 Food Conveyance and Transit Equipment In addition to the general requirements in paragraph 4.3.1, food transit equipment which is used to store, contain, convey or transport food should be designed to maintain the highest bio-secure standards in the interests of food safety and suitability.




In addition they should be cleaned, maintained and sanitised at appropriate recorded frequencies in order to provide effective bio-security. Such equipment should also be monitored and controlled to allow access for appropriate cleaning, maintenance and sanitisation. Where necessary, a process should be in place to identify and remove any equipment which possesses any characteristic likely to have a detrimental effect on the safety or suitability of food. This may be particularly relevant to any inconsistency in temperature or contamination of equipment or machinery by bacteria or pathogens. In such cases the operation should be halted immediately and formal samples taken and laboratory tests made to establish the levels of contamination present.

These requirements are intended to ensure that:

• harmful or undesirable micro-organisms, toxins or pathogens are reduced or eliminated to safe levels and effectively controlled;

• where appropriate, critical limits established in HACCP-based plans can be monitored; and

• sanitisation and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.

4.4 FACILITIES

4.4.1 Water Supply An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary. Processes which utilise water as an integral element of the process must ensure that required water temperatures are maintained and recommended dosage treatments are monitored so as to not allow the colonisation of bacteria or pathogens within the water supply or the process. Potable water should be as specified in the latest edition of WHO Guidelines for Drinking Water Quality, or water of a higher standard. Non-potable water (e.g. for use in fire control, refrigeration and similar purposes where it would not have potential to contaminate food), shall have a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems.

4.4.2 Drainage and Waste Disposal Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed so that the risk of contaminating food, food related process, containers, equipment or the potable water supply is avoided.

4.4.3 Cleaning and Sanitisation Adequate bio-secure cleaning facilities, appropriately designed and suitably designated, should be provided for the cleaning and sanitisation of food transport vehicles or conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment). Such facilities should have an adequate supply of hot and cold potable water where appropriate. Cleaning processes which utilise water as an integral element of the process must ensure that required water temperatures are maintained and recommended dosage treatments are monitored so as to not allow the colonisation of bacteria or pathogens within the water supply or promote any other form of contamination as a result of the equipment or process. Equipment and facilities will be cleansed and sanitised on a programmed basis with monitored and recorded tests carried out to confirm the bio-secure status of the equipment.

• containers and conveyances for transporting food must be cleaned, maintained and sanitised on a programmed basis;

• containers and conveyances are not to be used for transporting anything other than food where this may result in contamination;

• where vehicles and/or containers are used for transporting any consignments in addition to food or for transporting different food at the same time, there must be effective separation of the products and cleaning or adequate sanitisation measures against cross-contamination between loads;

• the critical limits as established in HACCP-based plans must be monitored and controlled;




• if there is any concern formal samples should be taken and appropriate laboratory tests conducted to establish the contamination present and dependant on the results this should become an urgent action point.

Where the nature of climatic transit conditions and/or the characteristic of various foods, including fresh produce, may promote fungal, bacterial or pathogenic activity within food carrying vehicles (e.g. the interior of ambient curtain-sided vehicles or the internal surfaces of chilled or frozen vehicles) vehicles should be monitored on a programmed basis and an adequate bio-protective sanitisation process to protect against cross-contamination must be in place and recorded as part of an HACCP-based plan.

• All food carrying vehicles must be regularly monitored to ensure there is no evidence of fungal or sporicidal growth or activity which may cause contamination or cross-contamination to foodstuffs;

• Vehicles should be bio-securely cleaned with an appropriate biocidal cleaner on a regular and programmed basis;

• the critical limits as established in HACCP-based plans must be monitored and controlled;

• if there is any concern formal samples should be taken and appropriate laboratory tests conducted to establish the contamination present and dependant on the results this should become an urgent action point.

4.4.4 Personnel Hygiene Facilities and Toilets Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained to further protect against contamination of potential food contact surfaces or mediums such as conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers, loose equipment). Where appropriate, facilities should include:

• adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water;

• bio-secure, non-alcohol hand cleansing products;

• lavatories of appropriate hygienic design; and

• adequate changing facilities for personnel.

4.4.5 Temperature Control Depending on the nature of the services or operations undertaken, adequate facilities should be available for monitoring and controlling ambient temperatures to ensure such temperatures do not support the colonisation of bacteria or disease causing pathogens in the proximity of any potential food contact related activity. Processes which rely on specific water temperatures as an integral element of the process must ensure that required water temperatures are maintained and related recommended dosage treatments are monitored so as to not allow the colonisation of bacteria or pathogens within the water supply or the process.

4.4.6 Air Quality and Ventilation Adequate means of natural or mechanical ventilation should be provided, in particular to:

• minimise air-borne contamination of the working environment, for example, from water droplets arising from cleansing activities;

• control ambient temperatures;

• control odours which might affect the bio-security of food related equipment; and Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained, cleaned and bio-protected.

4.4.7 Lighting Adequate lighting should be provided to enable the undertaking to operate in a hygienic manner. Where necessary, lighting should not be such that the resulting colour is misleading. The intensity should be adequate to the nature of the operation.




Lighting fixtures should, where appropriate, be protected to ensure that breakages will not cause contamination to food or food related equipment (such as vehicle load compartments, trays, containers, roll cages, shippers, loose equipment).

4.4.8 Storage Where necessary, adequate facilities for the storage of contact receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) and non-food chemicals (e.g. cleaning materials, lubricants etc) should be provided. Where appropriate, storage facilities should be designed and constructed to:

• permit adequate maintenance and cleaning;

• avoid bacterial or pathogenic access and colonisation;

• enable effective protection from contamination during storage

• the critical limits as established in HACCP-based plans must be monitored and controlled

SECTION V: CONTROL OF OPERATION

5.1 CONTROL OF FOOD HAZARDS 5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS 5.3 INCOMING REQUIREMENTS AND CONTROLS 5.4 PACKAGING 5.5 WATER 5.6 MANAGEMENT AND SUPERVISION 5.7 DOCUMENTATION AND RECORDS 5.8 DEDICATED EQUIPMENT AND TRANSPORT 5.9 NON-DEDICATED EQUIPMENT AND TRANSPORT

5.1 CONTROL OF FOOD SAFETY RELATED HAZARDS

5.1.1 CONTROL OF FOOD SAFETY RELATED HAZARDS 5.1.2 MICROBIAL CONTAMINATION 5.1.3 MICROBIOLOGICAL CRITERIA AND TESTING 5.1.4 IDENTIFICATION OF POTENTIAL HAZARDS 5.1.5 RECORDS OF PRIOR CARGOES AND PRIOR CLEANING 5.1.6 SOURCES OF HAZARDS

5.1.1 Control of food safety related hazards

Business operators should control food safety related hazards through the use of systems such as HACCP. They should:

• identify any steps in their operations which are critical to the safety of food;

• implement effective control procedures at those steps;

• monitor control procedures to ensure their continuing effectiveness; and

• review control procedures periodically, and whenever the operations change.

These systems should be applied throughout the food chain to control food hygiene. Control procedures may be simple, such as checking equipment, or specific such as testing for bacterial contamination. In some cases a system based on expert advice, and involving documentation, may be appropriate. A model of such a food safety system is the Hazard Analysis and Critical Control (HACCP) System.

5.1.2 Microbial contamination

The fight against microbial contamination and bacterial infection has saved the lives of millions of people. However, because of insufficient or inappropriate use of cleaning techniques, microbial contamination still poses a significant threat to consumer welfare and health. Bacterial infections via microbial contamination can be caused by a wide range of pathogens, resulting in mild to serious illnesses. They remain a leading cause of death in children, the elderly and those who are immuno-compromised.




Microbial contamination cannot be seen by the naked eye. Bacteria are microscopic, single-celled organisms found in air, water, soil, and food, even in the human digestive system and upper respiratory tract. There are a variety of kinds of bacteria which cause disease in humans. Bacteria are frequently identified by their shape, the makeup of their cell walls, and their ability to grow in air. They can be round (such as staphylococci or streptococci), rod-shaped (such as bacillus or E. coli), or corkscrew-shaped (Borrelia species). Many different forms of potentially contaminating micro-organisms exist. The following are only a few examples of those which may be harmful if identified within the context of food safety.

Aspergillus A fungus and the cause of a disease called black mould on fruits and vegetables. It is a major food contaminant. Aspergillus Niger is a fungus which produces mycotoxins that can be carcinogenic to humans. Influenza A H5N1 is a bird disease caused by type A strains of the influenza virus. H1N1 is a strain often called swine flu by the public media. While the majority of patients experience mild symptoms, higher risk groups, such as those with asthma, diabetes, obesity, heart disease, or who are immuno-compromised. Bacillus cereus A harmful bacteria strain causing food-borne illness commonly associated with vomiting and diarrhea. Bacillus subtilis A Gram-positive, catalase-positive bacterium associated with food poisoning and commonly found in soil. A member of the genus Bacillus, B. subtilis is rod-shaped, and has the ability to form protective endospores. Clostridium difficile Known as ‘C.diff’ it is potentially fatal spore-forming bacterium resistant to most antibiotics and all but the most effective disinfectants. It causes diarrhea and other intestinal disease. Bacteriium naturally residing in the body become overpopulated and release toxins that can lead to severe abdominal pain and diarrhea. Enterococci Enterococci are gram-positive bacteria that have become increasingly resistant to antibiotics. Enterococcus is often implicated in infections of the urinary tract and abdomen and can cause severe infections such as bacteraemia, endocarditis, meningitis or pneumonia. E. Coli Escherichia coli can cause serious food poisoning in humans, typically causing a bout of diarrhea that is extremely unpleasant in healthy adults but can mean serious illness or death in the elderly, the very young or the immuno-compromised. Virulent strains produce a toxin that can cause acute kidney failure. Staphylococcus aureus Staphylococcus aureus is a common cause of infections in humans. S. aureus causes a range of illnesses from minor skin infections and abscesses to pneumonia, meningitis and sepsis. S. aureus is a common cause of food poisoning, reproducing on dry surfaces and in improperly-stored or transported food. P. Aeruginosa Pseudomonas aeruginosa is a common bacterium which thrives in normal atmospheres, but with little oxygen, and thus colonises many natural and artificial environments. It is the cause of an estimated 1 in 10 healthcare acquired infections because it thrives on most non bio-secure surfaces. Salmonella Salmonella is a genus of enterobacteria which causes acute food poisoning. It can spread in the absence of appropriate hygiene standards due to ingestion of contaminated food. Enteritis Salmonella can cause diarrhea and can be very serious to risk groups. Salmonella can survive for weeks in a dry environment and has been found after 2½ years. It is not destroyed by freezing and can survive several months in water. Campylobacter jejuni Campylobacter jejuni is a species of bacteria commonly found in animal faeces. It is one of the most common causes of human gastroenteritis in the world. Food poisoning caused by contaminated food is a major source of Campylobacter infections usually resulting in enteritis, diarrhea, fever and malaise.




Yersinia enterocolitica Infection is most often acquired via contaminated food, occuring after contact with infected surfaces. It can be transmitted when basic cleaning, hygiene and sanitisation are inadequate. Shigella Shigella infection is typically via ingestion (fecal–oral contamination) and can cause a severe infection. The most common symptoms are diarrhea, fever, nausea and vomiting. Symptoms may begin two to four days after ingestion. Shigella is implicated as one of the pathogenic causes of reactive arthritis worldwide. Listeria monocytogenes L. monocytogenes is the causative agent of Listeriosis which is the leading cause of death among food-borne bacterial pathogens. It is noted for its ability to thrive at refrigerated temperatures as low as 0°C. Penicillium Saprophytic species of Penicillium are among the best-known soil fungi and live mainly on organic biodegradable substances. Commonly known as moulds they are one of the main causes of food spoilage.

5.1.3 Microbiological criteria and testing

The aim of HACCP systems is to ensure that food safety related hazards are controlled and risk to consumer health is minimised. This is achieved through the identification and effective control of food-borne hazards. It is generally recognised that the most significant food-borne hazards are bacteria which can cause disease in humans (pathogenic bacteria). Various testing methodologies may be applied which will determine the presence of contaminating micro-organisms in a sample. Aerobic Colony count (ACC) also known as Total Viable Count (TVC) gives a quantitative value of microorganisms such as bacteria, yeast and mold in a sample. To be specific, the count actually represents the number of colony forming units (cfu) per g ( or per ml) of the sample. It is a measure of bacteria that surviving on potential food contact surfaces which is harvested by the sampling procedure used.

5.1.4 Identification of potential hazards Bacteria cannot be seen by the naked eye. Formal and informal testing against microbiological criteria provides a way of measuring how well the operator is controlling their processes to avoid and control contamination. The results of testing can be used to validate whether the operator’s HACCP-based risk assessments and procedures are controlling food safety and will verify they are being correctly applied.

It may be useful to refer to the listed questions (see Table 1) to identify and manage hazards during food conveyance and transportation. Reference is made also to the requirement for an HACCP based approach.

Example Table 1

th Is the condition of the food conveyance unit likely to introduce or support a microbiological hazard?

Has the food conveyance unit been sanitised via a process which has satisfied a HACCP inspection?

Has HHas the vehicle been physically tested for contamination recently and was this recorded?

Is it li Has a hazard has been introduced via the previous cargo or (in the case of conveyance units) previous handling?

Is it Is it possible that a hazard may increase during transport or conveyance in the food transportation unit?

Is it Is it possible that a hazard may cause cross-contamination at any future stage in the process?

5.1.5 Records of prior cargoes and programmed cleaning and sanitisation

The food transport operator should retain appropriate records for a minimum period of six months of:

• the three most recent prior cargoes to include, where appropriate, volumes transported; and

• the bio-secure cleaning and sanitisation method employed by the food transportation unit;

• make this information, on request, available to the food shipper, any control authorities and/or receiver/food manufacturers, for evaluation of potential hazards.




5.1.6 Sources of hazards 5.1.6.1 HAZARDS RELATED TO THE FOOD TRANSPORTATION UNIT 5.1.6.2 HAZARDS RELATED TO LOADING AND UNLOADING 5.1.6.3 HAZARDS RELATED TO TRANSPORT 5.1.6.4 HAZARDS ANALYSIS

The possibility of a hazard should be considered from the following sources, cited as examples:

5.1.6.1 Hazards related to food conveyance units and transportation vehicles

• unsuitability of the construction material and coating;

• residues of previous cargoes;

• existence of contaminants or bacterial/fungal growth;

• residues from non bio-secure cleaning and sanitising materials.

5.1.6.2 Hazards related to loading and unloading

• increase/decrease of temperature of the food.

• undesirable introduction of microbes, dust, moisture, or other physical contamination.

• unsuitable conditions (with the potential to contaminate items to be transported)

5.1.6.3 Hazards related to transport

• break down of temperature control.

• undesirable evidence of microbes, dust, moisture, or other physical contamination.

• unsuitable conditions (with the potential to contaminate items to be transported) 5.1.6.4 Hazards analysis

5.2 Key aspects of hygiene control systems

5.2.1 Temperature Control and Contamination Inadequate temperature control is one of the most common causes of foodborne illness or food spoilage. Contamination of foodstuffs through contact with bacteria or pathogens including cross-contamination through vehicle loads is another example. Such controls can include the monitoring of time and temperature of washing, cooling, processing and storage. Vehicle de-contamination through bio-secure cleaning on a regular and programmed basis will also achieve the desired results.




Systems should be in place to ensure that such imperative issues are controlled effectively where it is critical to the safety and suitability of food. Temperature control systems should take into account:

• the nature and type of process of which temperature control may be an important and integral part;

• the nature of the food, e.g. its water activity, pH, and likely initial level and types of micro-organisms;

• the intended shelf-life of the product;

• the method of packaging and processing; and

• how the product is intended to be used Such systems should also specify tolerable limits for time and temperature variations. Temperature recording devices should be checked at regular intervals and tested for accuracy.

5.2.2 Microbiological and other Specifications Management systems such as those described in paragraph 5.1 offer effective ways of ensuring the safety and suitability of food conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) and food transport vehicles. Where microbiological, chemical or physical specifications or tolerances are used in any specifications or control systems, such specifications or control systems should be based on sound scientific principles and clearly state the purpose, objective(s), monitoring procedures, analytical methods and action limits employed. Any specification or standard must ensure compliance with current food safety regulations and this should be adequately controlled via an HACCP based process to ensure the safety and suitability of food. Protocols should include clear escalation procedures which will ensure any deficiencies or limitations identified in systems, processes or written schemes designed to control risk are made known to the person upon whom the statutory duty falls or the persons appointed to take managerial responsibility.

5.2.3 Microbiological Cross-Contamination Pathogens can be transferred by direct contact or by touch, contacting with surfaces or in the air via sporicidal activity. Effective bio-secure cleaning and disinfection processes will combat cross-contamination. Access to certain areas may need to be restricted or controlled. Where risks are particularly high, personnel may need to be required to wear clean protective clothing including footwear and wash their hands before entering. Surfaces, equipment, fixtures and fittings must be thoroughly and regularly bio-securely cleaned and disinfected as part of a recognised HACCP based process.

5.2.4 Physical, Chemical and Soilage Contamination

Systems should be in place to prevent contamination of food transport vehicles or conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) and equipment by foreign bodies, dust, chemicals or other means such as bird droppings or pests. In all situations, suitable detection or screening devices should be used where necessary and monitored and recorded via the HACCP based process.

5.3 Incoming requirements and controls

No food transport vehicles or food conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) should be accepted by an establishment if they are known or suspected to contain parasites, undesirable micro-organisms or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Evidence of clearly unsuitable conditions requiring action or refusal to offload or load should be escalated. Where appropriate, specifications should be identified and applied. Food transport vehicles or conveyance receptacles (such as trays, containers, boxes, bins, roll cages, shippers and loose equipment) should, where appropriate, be inspected and sorted before processing. If there is concern formal samples should be taken and laboratory tests should be made to establish the levels of contamination present, if any, and dependant on the results this should become an urgent action point.




5.4 Packaging & equipment

Packaging design and materials should provide adequate protection for products to minimise contamination, prevent damage, and accommodate proper labelling. Clearly this is not always possible and therefore packaged or unpackaged food will be regarded as requiring the same exacting standards of bio-protection when referring to containment, transit and distribution in food transport vehicles or food conveyance receptacles (such as trays, containers, roll cages, shippers and loose equipment). Where appropriate, reusable packaging (RTP) and loose transit equipment as referred to previously, should be suitably durable, easy to clean and sanitised through an HACCP audited bio-secure process.

5.5 Water

5.5.1 In Contact with Food Related Equipment Only potable water should be used in processes linked to potential food surface contact with the following exceptions:

• for steam production, fire control and other similar purposes not connected with food; and

• in certain food related processes, e.g. equipment washing provided this does not constitute a hazard to the safety and suitability of food.

Water re-circulated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of food results from its use. A bio-secure treatment process is required which should be effectively monitored.

5.6 Management and supervision

The type of control and supervision needed will depend on the size of the business, the nature of its activities and the types of services involved. Managers and supervisors should possess requisite knowledge of food transit hygiene principles, regulatory obligations and best practices and be aware of potential risks as they apply to specific areas of the operation or process. They should uphold and manage programmed events, ensure that bio-secure methodologies are implemented wherever possible, take appropriate preventive and corrective action where necessary and ensure that effective monitoring and supervision takes place through a robust HACCP based process.

5.7 Documentation and records

Controls should be implemented by shippers, ancillary service providers or receivers to ensure food safety during conveyance and transport (see questions in Example Table 1). Such controls should be documented and communicated as an important tool for validation and for verification that principles and regulatory requirements have been adhered to. This documentation may include such examples as food transportation unit number, previous loads, temperature/time recordings and bacterial test certificates from formal sampling. Such documentation should be available to the official agencies having jurisdiction.

It should be noted that some food transportation unit’s are intended for single use only. As previously stated, appropriate records of bio-secure cleaning, maintenance and sanitising of food conveyance receptacles (such as, containers, boxes, bins, roll cages, shippers and loose equipment) or food transport vehicles should be kept and retained for an appropriate agreed period. Documentation can enhance the credibility and effectiveness of the food transit safety control system and is a specific requirement of a HACCP based process.

5.8 Dedicated equipment and transport

Where appropriate, particularly where dedicated food transportation is involved, but also where trays, containers, loose equipment and conveyances are available for the purpose, these should be designated and marked for food use only and be used only for that purpose.




5.9 Non-dedicated equipment and transport

Where non-dedicated food transportation and conveyance is involved, and where trays, containers, loose equipment or conveyances may be required for the purpose, specific care should be taken to ensure that the vehicles and equipment to be used are subject to verification that the required hygienic disciplines and regulatory requirements have been adhered to and that the vehicles and equipment have been cleaned, maintained and sanitised to the food-safe standard required.

Section VI: Establishment: Maintenance and hygiene standards

6.1 MAINTENANCE AND CLEANING 6.2 CLEANING PROGRAMMES 6.3 WASTE MANAGEMENT 6.4 MONITORING EFFECTIVENESS

Objective: To establish effective systems to:

• ensure adequate and appropriate maintenance, cleaning and sanitisation ;

• control contamination by bacteria, pathogens and pests;

• manage waste; and monitor effectiveness of maintenance and bio-security procedures.

Rationale:

• To facilitate the continuing effective control of food hazards, bacteria, pathogens, pests and other agents with the potential to contaminate food, potential food contact surfaces and food related equipment.

6.1 Maintenance and Cleaning

6.1.1 General Establishments and equipment should be kept in an appropriate state of repair and condition to:

• facilitate all bio-secure procedures;

• function as intended, particularly at critical control points (see paragraph 5.1);

• prevent contamination of food; The necessary cleaning methods and processes will depend on the nature of the business. Bio-secure sanitisation may be integrated as part of the cleaning process or may be implemented after cleaning as an additional safeguard. Food transportation vehicles, units, equipment, accessories and connections should be bio-securely cleaned and sanitised and maintained to avoid the risk of contamination. Cleaning and sanitisation processes should ensure the removal of dirt, food residues and any bacterial or pathogenic contamination. For the avoidance of doubt the term ‘cleansed’ when used in reference to any part of the food supply chain is regarded as the provision of a sanitised product or environment free of any contaminants. The purpose of a cleaning process is to ensure food remains safe and suitable for consumption throughout every element of the food supply chain. Appropriate cleaning chemicals should be handled and used carefully and in accordance with manufacturers’ instructions and stored, where necessary, in clearly identified containers to avoid any risk of contamination. It should be noted that, depending on the commodity and circumstance, individually relevant cleaning procedures are applicable, which should be documented and recorded. Bio-technological advancements can provide food safe, bio-secure products which can be safely applied throughout the food supply chain. If there is concern, where necessary, formal samples should be taken and laboratory tests should be made to establish the levels of any contamination present, if any, and dependant on the results this should become an urgent action point.




6.1.2 Cleaning Procedures and Methods Cleaning and sanitisation of food transport vehicles or food conveyance receptacles (such as containers, boxes, bins, roll cages, shippers and loose equipment) can be carried out by the separate or combined use of physical methods and appropriate chemical methods using detergents, alkalis, acids or sanitisers. It is imperative that food safety is prioritised before, during and after any cleaning process. Bio-technological advancements have provided food safe, bio-secure products which can be safely applied throughout the food supply chain. Consideration should be given to such products where possible. Cleaning and sanitisation procedures will involve, where appropriate:

• removing gross debris from surfaces;

• applying a cleansing process to loosen soilage and contaminates;

• dowse, spray or immerse the item in solution or suspension;

• rinsing with water or sanitising agent to remove loosened soilage and residues of detergents to complete the sanitisation process;

• blowing, drying or other appropriate methods for removing and collecting residues and debris; and

• where appropriate, further sanitisation by immersion or rinsing.

6.2 Cleaning Programmes

Bio-secure cleaning and disinfection programmes should ensure that all parts of the establishment are appropriately clean, and should include the cleaning of cleansing process machinery and equipment. Bio-secure cleaning and sanitisation programmes should be continually and effectively monitored for their suitability and effectiveness and where necessary, documented. Where written cleaning specifications or programmes are in place, they should specify:

• areas and items of equipment or machinery to be cleaned;

• specifications and standards:

• responsibility for particular tasks;

• method and frequency of cleaning; and

• documentation and monitoring arrangements. Where appropriate, specifications and programmes should be designed and constructed in consultation with relevant HACCP advisors.

6.3 Waste Management

Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to accumulate in any food related area or areas in which potential food contact surfaces may be compromised including related handling, storage or other working areas or adjoining environments except so far as is unavoidable for the proper functioning of the business. Waste stores must be kept bio-securely clean.

6.4 Monitoring Effectiveness

Bio-secure sanitation systems should be monitored for effectiveness, periodically verified by means such as HACCP audit pre-operational inspections or, where appropriate, microbiological sampling of environment and potential food contact surfaces and regularly reviewed and adapted to reflect changed circumstances.

Section VII: Establishment: Personal hygiene

7.1 HEALTH STATUS 7.2 ILLNESS AND INJURIES 7.3 PERSONAL CLEANLINESS 7.4 PERSONAL BEHAVIOUR 7.5 VISITORS




Objectives:

To ensure that those who come directly or indirectly into contact with food related units of conveyance, equipment and vehicles are not likely to contaminate food by:

• maintaining an appropriate degree of personal cleanliness;

• behaving and operating in an appropriate manner.

Rationale: People who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses or conditions or who behave inappropriately, can contaminate potential food contact surfaces and food related equipment and transmit pathogens to consumers.

7.1 Health Status

People known, or suspected, to be suffering from, or to be a carrier of a disease or illness which could potentially be transmitted through their contact with potential food contact surfaces or food related equipment, should not be allowed to enter an area if there is a likelihood of contamination. Any person so affected should immediately report illness or symptoms of illness to management. Medical examination of a handler of food related units of conveyance, equipment or vehicles should be carried out if clinically or epidemiologically indicated.

7.2 Illness and Injuries

Conditions which should be reported to management so that any need for medical examination and/or possible exclusion from food related units of conveyance and food related equipment handling can be considered, include:

• diarrhoea

• vomiting

• sore throat and/or fever

• visibly infected skin lesions (boils, cuts, etc.)

• discharges from the ear, eye or nose

7.3 Personal Cleanliness

Personnel should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings. Personnel should always wash their hands when personal cleanliness may affect food safety, for example:

• at the start of any process involving potential food contact surfaces or food related equipment handling activities;

• immediately after using the toilet; and

• after handling any contaminated material, where this could result in contamination of potential food contact surfaces or food related equipment.

7.4 Personal Behaviour

People engaged in RTP and food related equipment handling activities should refrain from behaviour which

could result in contamination of surfaces, for example;

• smoking;

• spitting;

• chewing or eating;

• sneezing or coughing over unprotected surfaces.




7.5 Visitors

Visitors to any food related ancillary service location or food related equipment or handling areas should, where appropriate, wear protective clothing and adhere to the previous personal hygiene provisions in this section.

Section VIII: Food Conveyance and Transportation

8.1 GENERAL 8.2 REQUIREMENTS 8.3 USE AND MAINTENANCE 8.4 FOOD CONVEYANCE AND TRANSPORTATION UNITS

Objectives: Measures should be taken where necessary to:

• protect all surfaces in food transport vehicles or food conveyances receptacles (such as vehicle load compartments, containers, roll cages, shippers and loose equipment) which have a potential for having contact with food, from all potential sources of contamination;

• ensure all potential food contact surfaces in food transport vehicles or food conveyances receptacles (such as vehicle load compartments, containers, roll cages, shippers and loose equipment) are cleaned and sanitised to remove or protect against contamination:

• ensure all potential food contact surfaces in food transport vehicles or food conveyances receptacles (such as vehicle load compartments, containers, roll cages, shippers and loose equipment) are monitored and recorded as part of an HACCP process;

• protect food from damage or contamination, including cross-contamination, which may render the food unsuitable for consumption; and

• provide a structured environment which effectively monitors the growth of pathogenic or spoilage micro-organisms and the production of toxins in food.

Rationale:

Food may become contaminated, or may not reach its destination in a suitable condition for consumption, unless effective control measures are taken during conveyance and transport, even where adequate bio-secure hygiene control measures have been taken earlier in the food chain.

8.1 General

Food must be adequately protected during conveyance and transport. The type of conveyances or containers required depends on the nature of the food and the conditions under which it has to be transported. In all cases the unit of conveyance must be part of a bio-secure process which will ensure food remains safe and suitable for consumption throughout conveyance and transportation.

8.2 Requirements

Where necessary, food transport vehicles or food conveyance receptacles (such as containers, boxes, bins, roll cages, shippers and loose equipment) should be designed, constructed, maintained and bio-securely cleansed and sanitised so that they:

• do not contaminate foods or food packaging;

• can be effectively cleaned and sanitised;

• permit effective separation of different foods or foods from non-food items where necessary during transport;

• provide effective protection from contamination, including dust and fumes;




• can effectively maintain the temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to degrade it or render it unsuitable for consumption; and

• allow any necessary temperature, humidity and other conditions to be checked.

8.3 Use and Maintenance

Food transport vehicles or food conveyance receptacles (such as vehicle load compartments, containers, roll cages, shippers and loose equipment) used in the conveyance and transportation of food should be kept in an appropriate state of bio-secure cleanliness, repair and condition. Where the same vehicle, conveyance or container is used for transporting different foods, or non-foods, effective bio-secure cleaning and sanitisation processes should take place between loads. Where appropriate, particularly in bulk transport, containers and conveyances should be designated and marked for food use only and be used only for that purpose. Where food transport vehicles and/or food conveyance receptacles (such as vehicle load compartments, RTP trays or other containers) are employed in home delivery services, cognisance must be given to the importance of the cleanliness, sanitisation and associated frequencies and controls of the modes of transport and conveyance employed. Transportation or conveyance units employed as part of any home delivery service must be appropriately cleaned and sanitised at frequencies which ensure high standards of food safety and consumer protection.

8.4 Food conveyance and transportation units

The construction and design of any food conveyance or transportation unit should be such as to prioritise and facilitate effective inspection, cleansing and sanitisation and, where appropriate, enable temperature control. Inner surfaces should be suitably sanitised and free of contaminants appropriate for direct food contact. Surfaces should be non-toxic, inert, or at least compatible with the transported food, and not transfer substances to the food or adversely affect the food. Surfaces coated with food-grade epoxy resins are most suitable. The interior design should eliminate areas that are difficult to access and clean.

The appropriate design of the food transportation unit should assist in preventing access of insects, vermin, etc, contamination from the environment, and when necessary, providing insulation against loss or gain of heat, adequate cooling or heating capacity, and facilitation of locking or sealing. There should be appropriately scheduled conveniently available bio-secure cleaning products and processes for the interior cleaning of the food conveyance and transportation units. Appropriate sanitisation products providing proven levels of bio-security are preferable together with effective cleaning processes which ensure high degrees of sanitising coverage and penetration. (e.g. chemically-dosed mechanical agitation, electro-static or electro-misting or similar processes)

Auxiliary equipment should be (where appropriate) subjected to the above stated requirements. To maintain sanitary conditions, facilities should be provided for the storage of pipes, hoses and other equipment. Specific methodologies and controls should be in place to minimise and protect against any food safety risks as they may apply to any food conveyance or transportation unit within the food chain continuum. For purposes of clarity this includes any mode of food conveyance or transport where food safety or cross-contamination potential exists including vehicles, containers, pallets and shopping baskets and trolleys.

Section IX: Training

9.1 AWARENESS AND RESPONSIBILITIES 9.2 TRAINING PROGRAMMES 9.3 INSTRUCTION AND SUPERVISION




Objective: Those engaged in food related operations coming directly or indirectly into contact with food or potential food contact surfaces or food containers and conveyances should be trained, and/or instructed in food transit hygiene to a level appropriate to the operations they are to perform.

Rationale:

Training is fundamentally important to any food hygiene system. Inadequate hygiene training, and/or instruction and supervision of all people involved in food related activities pose a potential threat to the safety of food and its suitability for consumption.

9.1 Awareness and responsibilities

In any related service area an understanding and awareness of the importance of food hygiene is fundamentally important. All personnel should be aware of their role and responsibility in protecting food and potential food contact surfaces from contamination or deterioration no matter where their role impacts the food chain. Food related equipment handlers should have the necessary knowledge and skills to enable them to prepare and handle the equipment hygienically. Those who handle cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling techniques.

9.2 Training Programmes

Factors to take into account in assessing the level of training required include:

• the nature of the foodstuffs, in particular its ability to sustain growth of pathogenic or spoilage micro-organisms;

• the manner of conveyance, unit of conveyance and method of transport, in particular the potential of these elements to sustain growth of pathogenic or spoilage micro-organisms;

• the manner in which the food may be handled and packed, including the potential for contamination;

• the extent and nature of processing or further preparation before final consumption;

• the conditions under which the food may be stored; and

• the expected length of time before consumption.

9.3 Instruction and supervision

Periodic assessments of the effectiveness of training and instruction programmes should be made as part of a comprehensive HACCP programme, as well as routine supervision and checks to ensure that procedures are being carried out effectively. Managers and supervisors of ancillary service providers, food transport vehicle operators or cleansing and distribution points for food conveyance receptacles (such as vehicle load compartments, trays, containers, roll cages, shippers and loose equipment) should have the necessary knowledge of regulatory obligations, food hygiene principles and best practices to be able to judge potential risks and take the necessary action to remedy deficiencies. It is vital that responsible personnel within ancillary service providers, food transport vehicle operators or conveyance receptacles (such as vehicle load compartments, trays, containers, roll cages, shippers and loose equipment) are well aware of the nature and relevance of food safety issues, the role of conveyance and/or transport and the possible extra precautionary measures that may be required. Personnel should be trained in appropriate inspection procedures relevant to vehicle load compartments, RTP trays, containers, roll cages, shippers and other loose equipment.




Section X: Microbiological Risk Management

10.1 GENERAL PRINCIPLES 10.2 PRECAUTIONARY PRINCIPLE 10.3 ISSUE IDENTIFICATION

Risks from any microbiological hazards are of immediate concern to human health. Risk Analysis and Risk Management have the overall objective to ensure public health protection. This document provides guidance and assistance with Risk Management and in assuring the control of microbiological hazards in food conveyance and transportation.

10.1. General principles

The following seven principles apply to microbiological risk management:

PRINCIPLE 1: Protection of human health should be the primary consideration;

PRINCIPLE 2: Processes and decisions should be transparent and fully documented;

PRINCIPLE 3: In the absence of scientific knowledge a precautionary approach should be taken;

PRINCIPLE 4: Risk management should address the whole farm to table continuum;

PRINCIPLE 5: Risk managers should ensure that optimal control measures are implemented;

PRINCIPLE 6: Risk management should be a continuing process; and

PRINCIPLE 7: The efficiency of risk management measures should be periodically assessed and reviewed as part of a robust HACCP process

10.2. Precautionary principle

Precautionary Principle

A decision making approach which may be applicable when there is any concern of health risk or bacterial contamination or pathogen existence but where there is not necessarily evidence as to the extent of risk to health, leading to increased bio-secure protective measures without having to wait until the reality of risks to health become apparent.

10.3. Issue identification

A microbiological issue may be well recognised or may be a latent or a new problem. Methods and indicators to identify problems may include;

• various known data on the presence, prevalence and potential of hazards in the containment, conveyance and transportation of food

• process practices

• lack of adherence to required frequencies

• lack of compliance with specifications or standards

• lack of intervention to prevent hazards.

A formal risk assessment management process should normally not be undertaken for hygiene situations that can be expeditiously managed by applying principles of food hygienic practice and ensuring appropriate sanitisation and an ongoing monitoring and control programme.




Summary

People have the right to expect the food they eat to be safe and suitable for consumption. Food-borne illness and food-borne injury are at best unpleasant. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. Effective food safety controls are therefore vital to avoid the adverse human health and consequences of food-borne illness, and food spoilage. Everyone, including farmers and growers, manufacturers and processors, food handlers and ancillary service providers, retailers and consumers, has a responsibility to assure their processes maintain a food safe approach throughout. The first paragraph of this document confirms it has been written and constructed in accordance with and with reference to the Codex Alimentarius - Recommended International Code of Practice - General Principles of Food Hygiene and EU Food Safety regulations. These principles can be summarised thus;

• they identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption;

• they recommend a HACCP-based approach as a means to enhance food safety;

• they indicate how to implement the principles; and

• they provide guidance for specific sectors of the food chain; for processes; or commodities; to amplify the critical importance of food safety requirements specific to those areas.

This Code of Practice lays a firm foundation for ensuring food safety and should be used in conjunction with more specific codes of hygienic practice, where appropriate. The controls described in this document are internationally recognised as essential to ensure the safety and suitability of food throughout the food chain continuum. It is essential Operators view this Code of Practice, and the controls and requirements described, with equal importance and relevance alongside any other Standards, Code of Conduct or guidelines, whether audited, accredited or inspected, they may employ. While following the guidance provided within the Code of Practice is not compulsory, the contents summarise important and specific regulatory requirements which are compulsory. If Operators follow the information contained herein they will be complying with the legal and regulatory aspects of food safety in respect to those specific matters on which the Code refers. If an Operator or their client is prosecuted for breach of food safety law related to the Operator’s services, they will need to show they have complied with the law.




References

1. CODEX ALIMENTARIUS WEBSITE - www.codexalimentarius.net 2. CODEX ALIMENTARIUS - CAC/RCP 1 (1969 Rev. 4-2003)

www.codexalimentarius.net/download/standards/23/cxp_001e.pdf

3. CODEX ALIMENTARIUS - CAC/GL-30 (1999) - FOOD HYGIENE www.codexalimentarius.net/download/standards/357/CXG_030e.pdf

4. CODEX ALIMENTARIUS - CAC/RCP 53 (2003) – FOOD HYGIENE www.codexalimentarius.net/download/standards/.../CXP_052e.pdf

5. CODEX ALIMENTARIUS - CAC/RCP 47(2001) – FOOD HYGIENE www.codexalimentarius.net/download/standards/370/CXP_047e.pdf

6. CODEX ALIMENTARIUS - CAC/RCP 44 (1995)

www.codexalimentarius.net/download/standards/322/CXP_044e.pdf 7. CODEX ALIMENTARIUS – FOOD HYGIENE _ BASIC TEXTS (4TH EDITION)

ftp://ftp.fao.org/codex/Publications/Booklets/Hygiene/FoodHygiene_2009e.pdf

8. FOOD SAFETY ACT 1990 www.legislation.gov.uk/ukpga/1990/16/contents 9. FOOD SAFETY (GENERAL HYGIENE) REGULATIONS 1995

www.hmso.gov.uk/si/si1995/Uksi_19951763_en_1.htm 10. FOOD HYGIENE (ENGLAND) REGULATIONS 2006

www.statutelaw.gov.uk/content.aspx?...Food+Hygiene 11. EC GENERAL FOOD LAW REGULATION 178/2002

http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:031:0001:0024:EN:PDF

12. (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL (29 April 2004) ON THE HYGIENE OF FOODSTUFFS Regulation 852/2004 or http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:226:0003:0021:EN:PDF

13. EU DIRECTORATE GENERAL HEALTH & CONSUMERS > DG SANCO http://ec.europa.eu/dgs/health_consumer/index_en.htm

14. HPA - HEALTH PROTECTION AGENCY www.hpa.org.uk/ 15. FSA - FOOD STANDARDS AGENCY www.food.gov.uk/ 16. EFSA – EUROPEAN FOOD STANDARDS AGENCY www.efsa.europa.eu/ 17. WFSO – WORLD FOOD SAFETY ORGANISATION www.worldfoodsafety.org

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