This 22 page manual provides a wide view of CIP and sanitation and is not really company linked.
click the image to visit the website
The manual covers the principles of CIP & Sanitation, plant and piping design, CIP plant design, CIP cleaning parameters, control and automation.
I’ve recently come across images and videos of processing outside and started wondering how this is controlled and how the products of such processing are accepted by countries with strict import quality standards. Here’s an example of a chili drying operation in West Africa.
My first INTERNET search was not that productive. Do any of you have links or contacts I could follow up on to try and get an understanding which I would publish here.
First things that come to mind are:
Rooibos had a major quality problem some years back, that the story goes was caused by birds flying over their drying area
All that high cost, nutritious, organic, sun dried fruit is dried in the open
Indoor processors often wear gloves, overalls, hats and even masks while outdoors the food is exposed to whatever is there
Not even the term used is very clear some Chinese processors talk of Garden Factories, engineers use open processing and open air processing also applies to food markets.
So how do these fit together and what else is processed in the open? I would be interested to hear from any of you who have information to offer.
While it is true that the food quality requirements that will apply to your business are a function of your consumer and the local regulations, this manual written for Romania within the context of the EU market, offers a very useful view of food hygiene and safety for small processors.
The manual consists basically of the answers to 23 frequently asked questions, that cover a wide range of topics. It also presents the range of regulation and where to source them, gives an example of an application form and label information.
It also 3 issues that guide how a small business would approach having for the first time to apply regulation in their business.
1. The small producer is responsible for the health of those who consume his products. The two main principles are food hygiene and food traceability.
To continue selling your food, you must fulfill certain food safety rules, which include: registration, and meeting production standards
2. The new regulations are simplified for small producers, especially in areas with specific geographical disadvantages.
Small producers do not need to meet the same production standards as industrial producers. This is EU and Romanian Government policy, to help small producers survive:
• the authorities will be flexible as regards the utensils and safety measures which are imposed on small producers, as long as they meet minimum food hygiene conditions
• requirements will be adapted in order to support traditional production methods and to support producers in areas with specific geographical disadvantages.
3. Funding and free advice are available to help small producers to meet their new obligations, to continue their activities and to prosper in the EU.
Together these form a system under which small processors who were previously not covered by hygiene regulations can enter the formal system.