Dairy, Food and Environmental Sanitation

Abstracts - April, 2002

Validation and Optimization of Chilling and Holding Temperature Parameters as Critical Control Points in Raw Meat and Poultry Processing Establishments

Sanitary Design of Equipment: Active and Passive Measures

Validation and Optimization of Chilling and Holding Temperature Parameters as Critical Control Points in Raw Meat and Poultry Processing Establishments

M. M. Brashears-1*, E. S. Dormedy-2, J. E. Mann-1, and D. E. Burson-3

1-Department of Animal Science and Food Technology, Texas Tech University, Lubbock, TX
2-Department of Food Science and Nutrition, California State University, Fresno, CA 
3-Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE

 SUMMARY
Three meat and poultry processors required validation of critical control points (CCPs) in their HACCP plans to satisfy USDA requirements for HACCP implementation. In-plant data, including product/room temperatures, total aerobic plate counts, coliform and generic E. coli counts, and data on the presence of Salmonella, were collected to establish or modify CCPs in the processes. Measuring the product temperature as a CCP in a poultry fabrication process while processing in a non-refrigerated area was validated.  Over the course of the day, there were no significant increases in product temperatures or in microbial loads on the food contact surfaces.  In a beef fabrication process, data were collected to allow the processor to monitor room temperature as the CCP as opposed to product temperature. Again, the microbial loads on the food contact surfaces did not increase as long as the room temperature remained near 50oF for less than 4 hours. Finally, data were collected to determine the critical limits for a CCP during the production of cured pork trim. Microbial loads on the cured fat and skin trim increased significantly during chilling when their original method was used. A new chilling method in a brine solution was implemented to reduce temperatures quickly and thus inhibit microbial growth. All three processors presented the data to the USDA and were subsequently allowed to operate using the new validated parameters

Sanitary Design of Equipment: Active and Passive Measures

By Leonard J. DeFrancisci, Demaco , 4401 Fortune Place, Melbourne, FL 32904

SUMMARY
With ever-increasing public concern over the safety of food products, sanitation is of primary concern for the food processing industry. In response, food equipment manufacturers are placing greater emphasis on sanitary design of food equipment. In fact, during the design cycle, cleaning and sanitation of equipment is equally as important as all other performance criteria and of prime consideration in the earliest design phases. From a design perspective, there are two approaches to enhancement of cleaning and sanitation of equipment. These approaches can be distinguished on the basis of the measures they use: passive or active.