out of an establishment is the easiest way to prevent contamination due to their presence. Likewise, purchasing foods that were pre- treated to destroy pathogens through pasteuri- zation, irradiation, or acidification will negate the threat of foodborne illness at its source. Examples include milk, pasteurized eggs, fruit juices, packaged ready-to-eat foods, and veg- etable products, just to name a few. There is, however, no such thing as keep- ing everything out. Through necessity or oversight, something will always sneak by. So, the next stratagem is to destroy those contaminants that we could not prevent from getting in. This strategy includes applying the entirety of food safety practices, which is where most contamination of concern occurs. It is here that demand for the best of our knowledge, skills, and ability as envi- ronmental health professionals comes into play. Raw foods, soiled hands and equip- ment, and the occasional mouse dropping and urine are primary targets for the destruc- tion of contaminants that are introduced into critical areas and onto critical surfaces. This strategy of contamination control focuses on tra c patterns, separation during prepara- tion, cooking, personal hygiene, and in par- ticular, frequent handwashing. Also included are thorough cleaning and sanitizing of pro- cessing equipment and utensils, as well as a comprehensive back-of-the-house integrated pest management program. The goal is to sig- nificantly reduce the risk of disease, as far as possible and as early as possible. Realistically we also know that we can- not eliminate all risks of contamination.
Therefore, our next aim is to keep unwanted microbes from growing and any other envi- ronmental contaminants from creating harm- ful conditions. To this end, we use time and temperature and apply all of the control requirements listed in chapter 3 of the 2022 Food Code (Food and Drug Administration, 2024). It is all about preventing contamina- tion from direct and indirect human contact, vectors, vehicles, and fomites. Finally, to ensure that we have achieved minimal risk of contamination, we apply our last strategy—to minimize the movement of all remaining contaminants within the envi- ronment. The food industry embraced the concept of hygienic zoning from biosafety (Runkle & Phillips, 1969). Through zoning, we can separate any operation into four basic risk groups. These include: 1) nonproduc- tion zones (e.g., o ce, storage, building exte- rior), 2) low-risk zones (e.g., raw materials), 3) medium-risk zones (e.g., post microbial reduction), and 4) high-risk zones. The high- est risk of contamination is assigned to those areas in which food that might support the survival and growth of pathogens or spoilage microorganisms are kept (e.g., ready-to-eat,, soft cheeses, lunch meat). The objective of zoning is to prevent tra c and movement of products, people, and things between these areas. And yes, it can be done in retail food facilities. We accomplish this objective by using passive barriers, with active hurdles in high-risk zones; control of visitors, contractors, and employees; and training everyone within the facility.
While it takes a bit of imagination, mate- rials can flow in one direction through zon- ing. Products should flow from low-risk to high-risk zones by passing through a microbial reduction step. Packaging mate- rial and eating utensils should be received and stored close to the high-risk area. Waste should be transported from the area where it is generated to a nonproduction zone (i.e., a low-risk zone). Ideally, the wastewa- ter line for low-risk products should not be connected to the wastewater line from high- risk products. Utensils and tools used in a high-risk zone should remain within that zone. All tools introduced into a high-risk zone should be cleaned and sanitized before use. Ensure adequate space is planned for storage and cleaning. And finally, when inspecting and monitoring any operation, your movement should be from high to low risk, clean to soiled, and you should ensure that people activity and material movement go from high- to low-risk zones. While contamination control is not easy, it is the most challenging thing we do in our profession. Learn, enjoy!
Contact: powitz@sanitarian.com
References Food and Drug Administration. (2024). Food Code 2022 . https://www.fda.gov/food/ fda-food-code/food-code-2022 Runkle, R.S., & Phillips, G.B. (Eds.). (1969). Microbial contamination control facilities . Van Nostrand Reinhold Co.
The food industry moves fast. The Certified Professional–Food Safety (CP-FS) credential keeps you up-to-date with the rapidly changing food industry and tells your community that you know the science and practice to keep them safe. Learn the requirements: neha.org/cpfs-credential
33
January/February 2025 • Journal of Environmental Health
Powered by FlippingBook