The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

Kaarina Aarnisalo; Kaija Tallavaara; Gun Wirtanen; Riitta Maijala; Laura Raaska

doi:10.1016/j.foodcont.2005.07.006

The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

Kaarina Aarnisalo (Corresponding Author), Kaija Tallavaara, Gun Wirtanen, Riitta Maijala, Laura Raaska

VTT Technical Research Centre of Finland

National Veterinary and Food Research Institute

Research output: Contribution to journal › Article › Scientific › peer-review

58 Citations (Scopus)

Abstract

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.

Original language	English
Pages (from-to)	1001-1011
Journal	Food Control
Volume	17
Issue number	12
DOIs	https://doi.org/10.1016/j.foodcont.2005.07.006
Publication status	Published - 2006
MoE publication type	A1 Journal article-refereed

Keywords

Equipment hygiene
Hygienic working practices
Maintenance personnel

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10.1016/j.foodcont.2005.07.006

Cite this

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AU - Raaska, Laura

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AB - The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.

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The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

Abstract

Keywords

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