PEER REVIEW OF FOOD PROCESSING PLANT HYGIENE ESSAYS
Review of Report 1
The growth in demand for processing foods in Ireland has brought about the increase of production and preservation techniques that have little effect on the dietary value of foods. These Food processing plants process a variety of food products that support and provide for the Irish community and the entire world. Because of the little use of preservation technologies in food processed, sanitary processing equipment and hygienic practice atmosphere is imperative to prevent food processing surfaces from contamination from microorganisms, compound elements, and other contaminants. This report summarizes the Irish operational guidelines with reference to factory hygiene and factory arrangement and zoning requirements. The report also highlights the significance of disinfection agents and arrangement of sanitation programs.
This essay covers various subjects of food processing plant hygiene such as food hygiene, food safety and quality, food regulations and guidelines, ingredients and ingredient functionality, process control and its contribution to food processing operations, plant layout design, food, , food zoning, basic food production, establishment of sanitation programs. The objective of the essay is to examine Irish food hygiene standards and guidelines; in particular, the HACCP guidelines.
This report exhibits a synopsis of Irish operational regulations pertaining to factory sanitation and factory arrangement and zoning prerequisites for various designated food zones. The report supplies information about food production plant layout and zoning prerequisites for various designated food areas. Food Safety and Sanitation Guidelines 2010/2996 legalizes the manufacturing and distribution of processed foods in Ireland. This provision grants instruction on all the working requirements concerning various classes of food processing industries. Ireland’s Food Safety Authority directive for food processing requires that the fitness, efficiency, and application of disinfecting agents and procedures be assessed.
The Methodology exposed by this report is well grounded, appropriate and up-to-date. The article first introduces the main operational guidelines accepted by the Irish food safety department on food hygiene. Food industries are mandated to apply and maintain a stable procedure based on the standards of hazard analysis critical control points. In relation to the implementation and enforcement, the first section of the report notes that food processors should ensure that food hygiene issues commensurate with their operations and those accountable for the development and preservation of the procedure are conversant with the relevant standards and have sufficient training about the purpose of HACCP principles. The report as well as details shows how to determine the suitability, application and the disinfection agents. This is because food processing should take place on clean and sterile surfaces. The plant layout design provided in this report clearly supports that a good factory layout should ensure that flow of material, employees, and garbage move in the appropriate course.
Discussions and Conclusion
Initiation and sustenance of high-quality hygiene practices and consequently, ensuring safe food and superior quality products, is a significant concern of administration in the food processing industry today. Efforts should be directed towards having the right people at the right place and educating them on their influence in the processing of quality products by giving them the needed guidance and equipments to perform their duties properly. This report indicates that guidelines and documentation of standards have their role to play in the processing of safe products. Benchmarking against the most excellent in the class and gap examination of the practices in the position such as GMP and HACCP is important. In the present day, a lot is known concerning food hygiene and many food safety accidents can be averted, but there is a need to share knowledge to achieve this.
The references used in the report are suitable, up to date, and readily available. They cover various aspects as well as aspects of processed food products. They present different aspects of organizing a plant sanitation program and presents Irish operational guidelines about food processing plant hygiene.
Review of Report 2
Incorporation of sterile environment and procedures into a food manufacturing plant can avoid the increase of germs and bacteria on processing surfaces, prevent contamination of food with dust, aid maintenance, and preserve hygienic conditions while processing. The report helps to understand the features on factory sanitation and the European Union operational guidelines on food manufacturing factoring hygiene.
The objective of the report is to assist food processing plants to avert the possibility of potential plant shut down by law enforcement agencies due to lack of adherence to food processing safety guidelines and poor sanitary conditions on the company’s processing premises. The report explains the operation requirements food-manufacturing industries must understand and are mandated to put into operation the guidelines of the European Union food safety guidelines.
This report presents guidelines on the operational prerequisites relating to different classes of food manufacturing businesses. The report as well explains the usage measures and worker safety conditions of disinfectants, as well as the process in which the efficiency, application, and suitability of disinfection products can be determined. The report outlines the important aspects of appropriate sanitation programs and the consequences of poor sanitation programs to a food processing plant. Lastly, the report outlines clearly in a chronological order, the recommended design and segregation requirements of a food factory.
The report is organized in clear, detailed topics that are well grounded, appropriate and up-to-date. These topics include Irish operational food safety guidelines, sanitation programs, efficiency, application, and fitness of disinfectants, and factory design and isolation conditions for areas that require high standards and low standards of sanitation. The topic on Irish sanitation guidelinesexplains the operational obligations that food-manufacturing industries should fulfil. The report also contains a heading explaining the conditions that various food-processing zones must maintain to ensure safe food manufacturing. The report also states that food producers must have a comprehensive food sanitation program that incorporates everybody involved in food manufacturing.
Discussion and Conclusion
Hygienic food plant layout starts with the choice of a suitable location and the utilization of a hygienic building plan that avoids the entry of microbes. The factory design should allow easy flow of materials, refuse, air, and personnel without endangering food safety and the installation of hygienic food areas that present maximum safety to the food produced. The report as well demonstrates thatdisinfectants are crucial in different zones of the food processing, where their application assists in the control of bacterial spoilage and food contamination hazards in food. Therefore, the advice given by the report concerning food safety should be taken seriously to ensure that a nation is healthy and the world in safe hands.
The references concentrate on some of the processing hygiene requirements, and discuss the design of the food processing equipment and the hygienic practices to keep the plant in a sanitized condition.