Your system is only as strong as your weakest critical control point

Preventing foodborne disease outbreaks saves time, money and reputation.

An outbreak of Listeria, E. coli or Salmonella can cause untold damage to the business and reputation of a food processing plant, but there are some surprisingly simple measures that can help manage the risk, according to Peter Maibom*.

“The potential impact of a pathogenic microorganism outbreak is difficult to measure - it could range from the cost of shutting down production for several hours to losing the business altogether due to the damage to supply chain relationships and reputation,” Maibom said.

“Anywhere fresh food is being processed is at risk. Understanding the risk and developing stringent procedures is absolutely essential. And beyond that, knowing how to spot the early warning signs of a problem is vital.”

According to Maibom, potential outbreaks can be identified before they reach the production line and cause catastrophic problems for plant operators. “There are early indicators that you may have a problem. We urge our clients to regularly test drains and condensates in their air-conditioning units as these tests can give advance warning of a looming problem. If you get a positive result, you have an opportunity to hopefully eradicate the bacteria before it reaches critical levels. The tests are relatively simple and can save a company’s reputation.”

Peter says it is also important not to cut corners on cleaning and to work with a specialist who understands how proper cleaning contributes to food safety. “You need to keep the processing facility in a visually clean state, of course, but it’s also essential to ensure it is sanitised according to standard operating procedures. This includes the surfaces you don’t often consider. We have encountered drains that have not been properly cleaned because the covers don’t get lifted up, and uncleaned components in food production pumps. Those blind spots and hard-to-reach places in the production line are often the areas of greatest risk for contamination.

“Your system is only as strong as your weakest critical control point.”

While prevention is the goal to strive for, Maibom said taking action at the earliest indication of a problem was also essential.

“A reliable and experienced cleaning company can give expert advice and train management teams on how to avoid outbreaks so the best option is to work with a quality cleaning company from the start. But if you do encounter a problem, it’s definitely time to call in an expert who can complete a deep clean to ensure the outbreak is dealt with and can then get your processes on track to minimise future risks.

“If you feel like you might have a problem, then you probably do.”

*Peter Maibom is Director of Ecowize, an Australian hygiene and sanitation service provider to the food industry.