blog

The production of meat products is associated with the risk of contamination of the product with a microbiological, physical or chemical factor. Each manufacturer of meat products is obliged to provide a product that is safe for health and suitable for consumption, in accordance with the shelf life specified on the packaging. Contaminated products that will enter the store circulation will pose a huge danger to the health and even life of the consumer. In addition, they will cause material and image losses for the manufacturer.

One of the most important factors guaranteeing the production of high-quality food is the appropriate level of hygiene. In Poland, regulations have been in force since 2006, which oblige food producers to implement the HACCP system (Hazard Analysis and Critical Control Points).

The assumption of this system is early detection and complete elimination of threats at the time and place of their occurrence. According to these assumptions, each employee who comes into contact with the product during the processing process should have appropriate protection and follow the applicable procedures. This applies to maintaining hygiene during work on production lines, clothing, washing and disinfection processes. Lack of proper protection may also pose a threat to the employee himself.

The catering staff is obliged to wear special outer clothing, which is designed to protect the body against burns from the prepared food and against dirt. Protective aprons and work trousers or blouses should meet the HACCP standards.

The duties of employees also include covering the hair (e.g. with disposable protective caps) and wearing work shoes with non-slip soles (these may be low shoes, high boots, slip-on shoes, flip-flops). It is also recommended to wear disposable protective gloves during direct contact with food.

This topic is discussed extensively in the article Protective clothing intended for contact with food – what standards must it meet?

Under favorable conditions, bacteria can accumulate in meat within a few minutes.

High biochemical activity of bacteria causes very negative changes in the quality of meat and reduces its durability. Microbes can lead to complete food spoilage, financial loss and, in the worst case, serious illness for consumers.

Drug-resistant bacteria, or those that have acquired the ability to adapt in a new (not their own) environment and are resistant to high temperatures, have become a new danger for recipients for some time.

Microbial contamination is difficult to detect, and in the case of meat processing, a key moment in production is the prevention of microbial contamination during slaughter, when the meat comes into contact with the skin of the animal or with the contents of the intestines and stomach.

The most important bacteria that can occur in meat is Salmonella (mainly poultry), Shigella, Proteus, Pseudomonas, Listeria and Escherichia coli. Each of them has a strong pathogenic effect on humans.

The presence of Escherichia coli (Colon) in a meat product is considered in the existing legislation as an indicator of product hygiene. The degree of contamination of food with this bacteria determines its suitability for consumption. This bacterium is a natural component of the microflora of the gastrointestinal tract of animals and humans, and some strains of this bacterium, however, have pathogenic properties and cause serious diseases. Carrier status in animals is short-lived, but in the environment this bacterium is able to survive even for several months.

Bacteria can be transmitted through direct contact between a worker and an animal or between workers. Employees must comply with hygiene requirements at all times to avoid being a source of direct or cross-contamination of food.

Not every food processing and production process can be automated in a closed loop that eliminates contact with the employee. The production of meat – raw material as well as processed goods – requires human contact with the product at many stages. This is the weakest element in the production process, and if not properly managed, it is a source of danger. Devices or tools can be subjected to a rigorous washing and disinfection process, the employee can only be equipped with a number of facilities and procedures to use them.

Each employee who comes into contact with the raw material and the finished product must change his private clothes to a special work outfit and must wear protective footwear. In addition, a special protective cap should be worn on the head and (especially people with a beard) – masks or beard covers. There is also a ban on wearing jewelry, watches, heavy make-up, false eyelashes and painted false nails in any place of food production.

It should be remembered that in addition to the risk of contamination of the product with foreign bodies, bacteria and fungi, there is also the risk of contamination with allergens that are used in meat production.

It should be remembered that in addition to the risk of contamination of the product with foreign bodies, bacteria and fungi, there is also the risk of contamination with allergens that are used in meat production.

To protect the production process and the product from the risk of contamination, the worker must be protected:

Hair must be tied back and covered so that it does not fall

out in the food product and does not interfere with work (in the case of long hair). The optimal solution will be hygienic and color-coded disposable caps.

For the highest level of safety – detectable caps with metal tape.

Face coverings are particularly important in reducing

the transmission of bacteria and viruses from the respiratory tract of employees. In addition, during work, leaning over the product may unconsciously secrete drops of saliva during a conversation. Masks or beard covers can additionally provide good protection against falling out male facial hair.

The importance of hand hygiene in the food industry

is extremely important. Hand washing and disinfection alone is not enough. To ensure that the highest standards of hygiene are maintained, disposable gloves should be worn.

The best choice will be nitrile gloves, which are powder-free and can be used by people allergic to latex. The thinner ones are intended for shorter use and the thicker ones (with perforations for better grip) replace reusable gloves.

Protecting the forearms with foil, color-coded sleeves

helps keep clothing clean and dry. Meat production is a so-called “wet” production and splashing moisture quickly causes soaking of sleeves  or penetration of impurities under the sleeves. Appropriately frequently changed sleeves are also a barrier against contamination of the product with cross-contamination, which can be unconsciously placed on clothing.  Depending on the specifics and working time, you can use thinner or thicker sleeves, and with detectable tape.

Workwear, especially reusable clothing, is exposed to

moisture and various impurities. To ensure that it is hygienic throughout the working day and to make

it easier to care for, it is recommended to use disposable or disposable waterproof clothing.

The optimal solution are coats with built-in waterproof sleeves and adjustable foil aprons.

Workers are not allowed to enter the production area

in their own footwear because of the risk of contamination being transmitted to them from the outside. In addition, depending on the workplace, thermal or waterproof footwear may be required.  If an employee changes zones without access to disinfecting locks, disposable.

hygienic overlays work perfectly.  Single-use overlays should also be a requirement for people entering from outside production zones.

For the highest level of safety – detectable caps with metal tape.

Employees who come into contact with animal products in their daily work are exposed to dangerous microorganisms, and at many positions (e.g. cutting) to cuts and injuries. Bacterial hazards can not only harm the product, but also directly to employees, causing dangerous infections.

The cap not only protects the product, but als

takes care of human hygiene so that fragments of meat or other substances do not contaminate the hair.

Masks work on both sides – they protect a person from

inhalation of unpleasant odors and facial pollution, splashes of the product.

Disposable gloves protect your hands from

bacterial infection from meat (if you have minor cuts), and steel or anti-cut gloves from damage and injury.

Protecting the forearms with sleeves helps keep

clothing clean and dry. Meat production is the so-called “wet” production and splashing moisture very quickly causes soaking of sleeves, getting dirt under clothing and gloves.

Workwear, especially reusable, is exposed

to moisture and various impurities. The same is true for an employee who cannot work long hours in wet and dirty clothing. Disposable and disposable waterproof clothing avoids dirt and getting wet. Kitles with built-in waterproof sleeves and aprons further improve the time of changing clothes.

Due to “wet” production, the employee’s footwear

should be non-slip and waterproof / chemo resistant. The optimal solution is shoes with a hardened toe cap to protect the feet from injuries (especially in the slaughter or transport zone).

It’s not just the worker who needs protection to

protect them from bacterial threats. The equipment of production areas, such as EURO containers or cartons, can also be protected more effectively. Adapted for transport, packaging and freezing food products, the innovative plastic bag for EURO E2, E3 containers or cartons – K-R80 – is made of high quality film. In addition, it is welded with a flat envelope seal, which perfectly fills the media space. This eliminates the formation of “overlaps” and folds, which can be an ideal environment for the accumulation of bacterial growth material, such as biofilms. Accurate sealing prevents microcracks, and the lack of unnecessary elements optimizes the costs of production and disposal of used bags.