The Importance of Hygiene in Food Industrial Fermentation Process Development

Food production is an extremely delicate process. It requires a high level of focus. For instance, you should not mess up with food hygiene. Among other dangers, poor food hygiene can lead to diseases, unnecessary lawsuits, and even losses. That’s why you should pay close attention to cleanliness during industrial food fermentation. So, if you are running a food fermentation process development plant, here are some insights regarding cleanliness for you.

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Why You Need to Clean Equipment

Cleanliness is a key requirement in food production. Neglecting any equipment can lead to cross-contamination, a build-up of bacteria, and a shorter life span for machinery and other tools.

Always clean and disinfect all surfaces. You also want to make sure that the cleaning agents are rinsed away and they don’t leave any toxic residue. Devise regular maintenance as well as calibration schedules for your equipment.

Maintaining Personal Hygiene

Whether a person is working on the plant or visiting the production area, they should observe strict hygiene guidelines. This will ensure that the food you’re producing always remains safe.

These include washing hands thoroughly, wearing appropriate attire, avoiding contact with ready to eat food, not spitting or sneezing around the production areas, and effective cleaning, as well as, sanitization.

Poorly cleaned work areas can significantly increase risks for your business, employees, and customers. Here’s how:

Beer Brewing

Most beer production companies rely on the fermentation process. But microorganisms can sometimes cause potential microbial spoilage. Some of the microorganisms that you may find in spoiled beer are lactic acid bacteria, wild yeast, acetic acid bacteria, molds, zymomonas species, and Enterobacteriaceae.

Bacteria can severely disrupt the fermentation process, causing spoilage or the creation of undesired byproducts. Even worse, these microorganisms can survive the manufacturing process and be contained in your finished products, endangering the health of consumers.

Meat and Poultry Production

Mishandling or using raw meat and poultry products in unclean environments puts them at a greater risk for pathogens like E. coli, Yersinia, as well as Campylobacter. All these can cause serious problems, including product spoilage, illness, and putrefaction of the meat.

To avoid such risks, food production areas should be thoroughly cleaned and disinfected frequently in order to prevent cross-contamination. Clean each surface with the right cleaner and method. When sweeping a wet floor, utilize a squeegee mop as it’s easier to use than brooms and brushes. Be sure to use the correct temperature water when flushing and sweeping soil. Plus, you should only apply to sanitize agents after a thorough cleaning. Rinse the sanitized surface or floor using clean water to leave it free of any contaminants.

The Bottom-Line

Food hygiene is extremely important. One, it eliminates the possibilities of diseases among food users. Two, it’s a legal requirement. Three, it minimizes losses. In a nutshell, good food hygiene is everything when it comes to the success of the food fermentation business. The above guide will help you understand the basic principles of food hygiene and why it’s important.