Integrating cleaning studies with industrial practice: Case study of an effective cleaning program for a frozen meat patties SME factory

Khalid, Nurul Izzah; Saulaiman, U.S.; Nasiruddin, N.A.; Hatdran, M.M.; Aziz, Norashikin Ab.; Khaizura, M.A.R. Nor; Hasnan, Noor Zafira Noor; Taip, Farah Saleena; Sobri, Shafreeza

doi:10.1016/j.jclepro.2019.06.317

Cited by 11 publications

(28 citation statements)

References 16 publications

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“…For microbiological testing, several studies (Costa et al 2006;Tebbutt et al 2007;Faour-Klingbeil et al 2016;Abd El-Razik et al 2017;Brasil et al 2017;Losito et al 2017;Khalid et al 2019) used the swab technique, whereas other authors used contact sampling methods, such as Rodac plates (Caputo et al 2011;Garayoa et al 2014;Garayoa et al 2016;Garayoa et al 2017), dipslide and contact agar plate (Lehto et al 2011;Carrascosa et al 2012;Nasopoulou et al 2012). The sponge method was used by Henriques et al (2014), Rodrigues et al (2018) and Gu et al (2019).…”

Section: How?mentioning

confidence: 99%

“…The choice of sites to collect samples was typically focused on surfaces in direct contact with the product, such as knives (Osimani et al 2014;Faour-Klingbeil et al 2016;Brasil et al 2017), cutting boards/tables (Tebbutt et al 2007;Soares et al 2013;Osimani et al 2014;Faour-Klingbeil et al 2016;Garayoa et al 2017), conveyors (Abd El-Razik et al 2017), cheese moulds, curd vat, tank, filler (Carrascosa et al 2012), tanks (e.g. milk transporting, raw milk cooling), milk centrifuge (Costa et al 2006), equipment in direct contact with the final products (Henriques et al 2014) and processing equipment for meat patties (Khalid et al 2019). Some authors classified and analysed the contact surfaces depending on the different uses: equipment and work utensils, utensils and containers for distribution (Garayoa et al 2014) and also tested the hand-contact surfaces (oven door handles, aprons) (Garayoa et al 2016;Garayoa et al 2017).…”

Section: Where?mentioning

confidence: 99%

“…(2017) established for catering services a limit for mesophilic aerobic bacteria of 1 CFU per cm 2 for utensils and equipment in direct contact with prepared meals and a limit of 4 CFU per cm 2 for work surfaces in contact with raw food. Otherwise, the highest limit (100 CFU per cm 2 ) was used in studies carried out in slaughterhouse (Brasil et al 2017), frozen meat patties (Khalid et al 2019), fruit packaging line (Abd El-Razik et al 2017) and catering system (Petruzzelli et al 2018). Another commonly used reference limit was 10 CFU per cm 2 (Tebbutt et al 2007;Visan and Segal 2011;Osimani et al 2014;Rodrigues et al 2018).…”

Section: Acceptance Criteriamentioning

confidence: 99%

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Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Agüería

Libonatti

Civit

2020

J. Appl. Microbiol.

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In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.

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Section: How?mentioning

confidence: 99%

Section: Where?mentioning

confidence: 99%

Section: Acceptance Criteriamentioning

confidence: 99%

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Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Agüería

Libonatti

Civit

2020

J. Appl. Microbiol.

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“…La importancia de valorar la calidad del servicio en una empresa de limpieza de tanques industriales radica en que, anteriormente los procedimientos de limpieza de tanques eran laboriosos, inseguros y a menudo se producían fallos en el proceso; y debido a esto han evolucionado a métodos automatizados, los cuales requieren de un análisis de calidad diferente y relacionado a su naturaleza. Para lograr objetivos económicos y cumplir con las normas de higiene, es necesario resolver problemas específicos de limpieza para lograr una solución óptima (Khalid et al, 2019). Similarmente, los autores (Holah y Saunders, 2019) coinciden en que un método de control de la calidad del servicio de limpieza permite lograr los objetivos de higiene requeridos en un marco de tiempo aceptable; lo cual evidencia la importancia del análisis de procesos de estos servicios.…”

Section: Introductionunclassified

Método de control estadístico multivariante para valorar las dimensiones de calidad en una empresa de lavado de tanques industriales

2020

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This research study proposes a method to assess the dimensions of service quality in an industrial tank washing company, articulating a control chart and a new multivariate quality indicator. The concepts of multivariate statistical control, service quality, and Six Sigma are used as a theoretical framework. The primary information corresponds to five quality dimensions in the cleaning service for 12 months to monitor service performance periodically and indicator capacity globally. Hotelling's T2 chart periodically assesses the quality dimensions and showed the greatest performance variability in: tank arrangements, cleaning, and polishing. In conclusion, the multivariate quality indicator proved to be adequate to globally assess service dimensions and to specify whether service performance is consistent and stable.

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“…All Supplementary Information to this article is referred to in the paper as "SI". References used in the SI: [42,[49][50][51][52][53][54][55]…”

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confidence: 99%

Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector

2020

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This study presents two food waste prevention measures focusing on the interface between the food service sector and its food suppliers. Through a case study on procuring salmon by a hotel kitchen, the use of food products with different convenience grades is examined. The convenience grade of the fish bought (whole salmon, fillets or portions) determines where along the food chain filleting and/or portioning takes place and thus where food waste from cut-offs occurs. To reduce food waste, we propose purchasing filleted or portioned salmon rather than whole salmon. For both measures, effectiveness is calculated by looking at food waste reductions along the food chain, achieved by a better use of filleting and portioning cut-offs. Next, sustainability across the environmental, economic and social dimension is evaluated by calculating (a) avoided embodied environmental impacts and economic costs, (b) avoided food waste disposal environmental impacts and economic costs and (c) environmental, economic and social impacts and costs associated with implementing the measures. Purchasing fillets or portions instead of whole salmon leads to food waste reductions of −89% and −94%, respectively. The interventions further lead to net climate change impact savings along the salmon chain of −16% (fillets) and −18% (portions). Whereas the kitchen saves costs when switching to fillets (−13%), a switch to portions generates additional net costs (+5%). On a social level, no effects could be determined based on the information available. However, good filleting skills would no longer be needed in the kitchen and a time consuming preparation can be sourced out.

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Integrating cleaning studies with industrial practice: Case study of an effective cleaning program for a frozen meat patties SME factory

Cited by 11 publications

References 16 publications

Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Método de control estadístico multivariante para valorar las dimensiones de calidad en una empresa de lavado de tanques industriales

Evaluation of Food Waste Prevention Measures—The Use of Fish Products in the Food Service Sector

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