FEBRUARY 20248IN MY OPINIONThe battle against foodborne pathogens remains an ongoing challenge in today's food manufacturing industry. The consequences of contamination can be dire, not just for consumer health but also for a company's reputation and bottom line. A multifaceted approach is required to successfully navigate this landscape, encompassing stringent protocols, advanced technologies, and a holistic culture committed to food safety.Keeping Foodborne Pathogens Out ­ Why it mattersThe importance of keeping foodborne pathogens out of the production process cannot be overstated. Pathogens like Salmonella, E. coli, Listeria, and others pose severe health risks, leading to illnesses, hospitalizations, and even fatalities. Moreover, outbreaks can result in massive recalls, lawsuits, damage to brand reputation, and substantial financial losses to the companies.Hygienic & Sanitary Facility and Equipment DesignThe foundation of preventing foodborne pathogens starts with the design of facilities and equipment. Implementing stainless steel surfaces, ensuring proper drainage, minimizing crevices, and using equipment designed for easy cleaning and sanitation are essential. An environment designed with hygiene significantly reduces the risk of pathogen contamination.Highly Effective Engineering and Maintenance ProgramsRegular maintenance and efficient engineering practices are crucial. Machinery breakdowns or malfunctions can create environments conducive to pathogen growth. Strict maintenance schedules, equipment testing, prompt repairs and hygienic maintenance equipment release procedures are imperative to uphold the integrity of the production process.Microbiological Risk Analysis Methods on the HACCP/Food Safety PlanIncorporating highly effective microbiological risk analysis methods into the Hazard Analysis and Critical Control Points (HACCP) and the Food Safety Plan is pivotal. This involves thoroughly assessing potential hazards in ingredients and packaging materials at each stage of production and implementing preventive measures to mitigate these risks.Ingredients and Raw Material QualityThe quality of ingredients and raw materials directly impacts the safety of the final product. Rigorous supplier vetting, ingredient risk analysis, testing, and adherence to strict quality standards ensure that the materials entering the production chain are free from pathogens and contaminants.Effective Production Process ControlsImplementing precise controls throughout the production process is vital. Monitoring critical control points and ensuring proper temperatures, times, and conditions during processing significantly reduces the risk of pathogen proliferation.Excellent Employee Training & EducationEmployees are the frontline defense against foodborne pathogens. Comprehensive training on GMP/hygiene practices, proper handling procedures, and protocols for identifying and reporting potential risks is imperative. Continuous education BY RIAZ AHAMADEEN, VICE PRESIDENT OF QUALITY/FOOD SAFETY & REGULATORY ­ NORTH AMERICA, OATLY DEFENDING THE PLATE: STRATEGIES TO COMBAT FOODBORNE PATHOGENS IN FOOD MANUFACTURINGRiaz Ahamadeen
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