Pest control systems Outlines main aspects of effective

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The Codex General Principles of Food Hygiene
Maintenance, sanitation and personal hygiene

• Module 3.4

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Objectives

• Introduce trainees to the importance of
  maintenance, sanitation and personal hygiene
  programmes in assuring food hygiene
• Relate general principles of maintenance,
  sanitation and personal hygiene programmes to
  good practices in coffee processing and handling

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Content

• Scope, outline and objectives of Section VI of
  Codex General Principles of Food Hygiene,
  Establishment maintenance and sanitation
• Designing and implementing maintenance programmes
  application to coffee
• Designing and implementing cleaning programmes
  application to coffee
• Pest control and waste management in coffee
  processing
• General personal hygiene issues

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Objective of Section VI

• Establish effective systems to
• Ensure adequate and appropriate maintenance and
  cleaning of the establishment and equipment
• Control pests
• Manage waste
• Monitor effectiveness of maintenance and
  sanitation procedures

To facilitate the continuing effective control of
food hazards, pests and other agents likely to
contaminate food
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Outline of Section VI Codex GPFH Establishment
maintenance and sanitation

• 6.1 - Maintenance and cleaning
• General principles underlying maintenance and
  cleaning programmes and scope of cleaning
  procedures
• 6.2 - Cleaning programmes
• Outlines the scope of cleaning programmes and
  practical guidance for their establishment
• 6.3 - Pest control systems
• Outlines main aspects of effective pest control
  programmes
• 6.4 - Waste management
• 6.5 - Monitoring effectiveness

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Maintenance programmes

• Establishments and equipment should be kept in an
  appropriate state of repair to
• Facilitate cleaning and sanitation
• Ensure that equipment functions as intended
  (particularly at critical steps)
• Prevent introducing hazards into food

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Maintaining the establishment

• Prepare checklist to guide periodic inspection of
  the establishment
• During each inspection notes should be taken of
  observations
• Results of the inspection should be evaluated and
  recommended actions prioritised according to
  associated risks
• Records should be kept of actions taken to
  address problems found during inspections

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Inspection of the physical plant

• Inspection should include
• Immediate environs of the facility
• External walls, windows, doors and roof
• Internal walls
• Ceiling fixtures
• Floors

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Equipment maintenance programmes

• Processors should keep a list of all equipment
  used in the facility
• Programme of preventative maintenance should be
  documented including procedures and frequencies
  of maintenance
• Based on equipment manufacturers instructions
• Production experience
• Operating conditions that could affect condition
  of equipment

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Equipment in coffee processing
Some processing equipment used in the production
of green coffee

• Harvester, bags, baskets
• Hopper, channels
• Pulper
• Fermentation vats
• Washer
• Elevators
• Drying surfaces, tables
• Huller / polisher
• Conditioning bins

• De-stoner
• De-huskers
• Extractor fans
• Air buoyancy separators
• Winnowers
• Gravity tables
• Grader
• Colour sorter
• Generator

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Maintenance of equipment

• Programme of preventative maintenance should be
  adhered to
• Equipment should be maintained to ensure absence
  of potential physical and chemical hazards (metal
  shards, flaking paint, lubricants, etc.
• Equipment must function properly particularly if
  involved in a hygiene control step (removal of
  husk)

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Maintenance of equipment example of hullers
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Maintenance of equipment

• Equipment for control and monitoring along the
  coffee chain
• Moisture measuring devices
• Water activity meters
• Maintenance and calibration of equipment should
  be performed by appropriately trained personnel

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Maintenance and calibration records
Records of maintenance and calibration of
equipment must be kept
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Cleaning programmes - general

• Cleaning is required to ensure that food residues
  and dirt, which may be a source of contamination,
  are removed from all parts of the establishment
  including equipment
• Appropriate cleaning methods and materials depend
  on the nature of the business
• Cleaning chemicals should be handled and used
  carefully and stored in accordance with
  manufacturers instructions

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Cleaning methods and procedures

• Separate or combined methods can be used
• Physical methods - heat, scrubbing, turbulent
  flow, vacuum cleaning
• Chemical methods - detergents, alkalis, acids
• Cleaning procedures involve
• Removing gross debris from surfaces
• Applying detergent solutions to loosen soil
  bacterial films
• Rinsing with water to remove residues
• Dry-cleaning and other similar methods
• Where necessary disinfection

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Cleaning programme example of hygiene
implications in coffee

• Dry pulp remaining on the machine could cause
  contamination by undesirable fungi
• Although fermentation presents a hurdle for
  development of OTA-producers, addition of any
  undesirable inoculum must be minimized
• Unfermented parchment routes such a descascado or
  split cherry drying would present further risk of
  fungal development from such a source

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Cleaning programmes

• Cleaning and disinfection programmes should be
  documented and monitored
• Cleaning programmes should specify
• Areas, items of equipment and utensils to be
  cleaned
• Responsibility for particular task
• Method and frequency of cleaning
• Monitoring arrangements

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Cleaning programmes

• Establish appropriate cleaning procedures for
  each piece of equipment
• Cleaned out of place (COP)
• Cleaned in place (CIP)
• For equipment, disassembly re-assembly
  instructions as required for cleaning and
  inspection

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Documenting cleaning programmes

• Cleaning procedures for the equipment
• Institute appropriate daily cleaning procedures
• Institute more thorough procedures when operation
  of equipment will be suspended

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Cleaning programmes
Cleaning of premises written cleaning and
disinfection programmes for preparation,
processing, storage areas
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Pest control systems - general

• Pests pose a major threat to the safety and
  suitability of food
• Pests infestation can occur where there are
  breeding sites and supply of food
• Good hygiene practices should be employed to
  avoid creating an conducive environment
• Good sanitation, inspection of incoming materials
  and good monitoring can minimise risks of
  infestation

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Pest control systems

• Preventing access
• Buildings should be kept in good repair and
  condition to prevent pest access and to eliminate
  potential breeding sites
• Use of wire mesh screens on windows, doors,
  ventilators
• Holes and drains kept sealed
• Harbourage and infestation
• Availability of food and water encourages pest
  harbourage and infestation
• Potential food sources should be stored in
  pest-proof containers or
• Stacked above the ground and away from walls

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Pest control systems

• Monitoring and detection
• Establishments and surrounding areas should be
  regularly examined for evidence of infestation
• Eradication
• Pest infestations should be dealt with
  immediately and without adversely affecting food
  safety or suitability
• Treatments with chemical, physical or biological
  agents should be carried out without posing a
  threat to the safety of food
• Pesticides used should be acceptable to the food
  control regulatory authorities
• Where applicable, name of the pest control
  company or any person contracted for the pest
  control programme

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Waste management

• Waste stores and containers must be kept clean
• Suitable provision must be taken for the removal,
  storage and handling of waste
• Waste must not be allowed to accumulate in food
  handling, food storage, and other working areas
  and adjoining environment

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Waste from coffee production

• Coffee processors must plan for proper handling
  of wastes produced from their operations
• 1 ton dry cherries 500 kg husk
• 1 ton of parchment coffee 200 kg parchment
• 1 ton fresh cherries 610 kg pulp
• 1 ton unsorted beans 5 - 10 kg of rejects

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Monitoring effectiveness

• Sanitation systems should be
• Monitored for effectiveness
• Periodically verified through
• Audit pre-operational inspections
• Microbiological inspections
• Regularly reviewed
• Adapted to reflect changed circumstances

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Personal hygiene

• Ensure that those who come directly or indirectly
  into contact with food are not likely to
  contaminate food by
• Maintaining an appropriate level of personal
  cleanliness
• Behaving and operating in an appropriate manner
• Remember that these are general principles to
  guide all food establishments - some provisions
  may not be pertinent in the production of green
  coffee beans

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Personal cleanliness and behaviour

• Food handlers should wear suitable protective
  clothing
• Personnel should always wash their hands when
  personal cleanliness may affect food safety (for
  example, after handling contaminated material)
• Personnel should refrain from behaviour that
  could result in food contamination (for example,
  smoking, spitting, chewing/eating)
• Personnel should not use perfumes and other
  highly scented substances that could taint the
  coffee
• Personal effects such as jewellery, watches, etc.
  should not be brought into food handling areas

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Next steps

• Which coffee processing operations that you are
  familiar with have documented and effective
  cleaning and maintenance programmes in place?
• What can you do to ensure that adequate cleaning
  and maintenance programmes are implemented by
  coffee processors?
• Next module - Transportation