FOOD SAFETY INFORMATION with good hygienic design in mind. Cleaning equipment and utensils have been shown to be a major source of contamination. One study [4] showed that 47% of the cleaning equipment investigated was contaminated with a harmful bacterium (Listeria monocytogenes) . In another, 67% of equipment and utensils used in a poultry processing plant were contaminated with L. mono , even after cleaning [5] . It is not clear whether these findings were due to poor cleaning or poor hygienic design (or both), but a third study [6] found that much of the cleaning equipment currently used in the food industry is difficult to clean, i.e. of poor hygienic design. The hygienic design of brushware poses a particular challenge. The most commonly used construction method for brushes and brooms currently involves the drilling of holes into a solid plastic block and then stapling tightly packed bristles into the holes. This creates possible dirt traps both within the holes and between the bristles. Other brushware manufacturing techniques do exist, i.e. fused bristles and resin set, but all were shown to have hygienic design issues (5) . Courtesy of CampdenBRI. Potential contamination trap in a resin set food industry brush. Due to the poor hygienic design of brushware some high-risk dry goods environments, like baby formula manufacture, use brushes once and then throw them away, rather than the risk the possibility of cross- contamination. Consequently, the ability to clean the cleaning and food handling tools themselves is critical to ensuring food safety and quality, and the application of good hygienic design principles makes this possible. The application of good hygienic design to cleaning tools is something that has been recognised for some time now by two of the largest Global Food Safely Initiative (GFSI) benchmarked schemes, i.e., BRCGS and FSSC 22000 Section 4.11.6 & 8.5.3 ‘Cleaning equipment (including that used for cleaning in high-care and high-risk areas) shall be:- hygienically designed & fit for purpose,.’ [7] 22000: ISO/TS 22002-1:2009, Part 1. Section 11.2 Cleaning and sanitizing agents and tools - ‘Tools & equipment shall be of hygienic design.’ [8] HOW VIKAN CAN HELP As a long established provider of professional cleaning tools, who work closely with the food industry, Vikan understands the challenges the industry faces, including issues related to the cleanability of cleaning and food handling tools. Vikans Global Hygiene Specialist, Deb Smith, sits on the EHEDG Advisory Board and has published articles on the application of hygienic design principles in the EHEDG Yearbook [9] , the Journal of Hygienic Engineering Design [6] , and New Food 10] . Deb explains, “There are many reasons why the application of hygienic design to cleaning and food handling tools is so important. The ability to quickly and easily decontaminate a cleaning or food handling tool not only saves time and effort but also improves food safety, quality and shelf life. By minimising the risk of cross-contamination, the risk of product rejection and, consequently, product waste is reduced. The risk of product recall or prosecution is also reduced, Vikan A/S - Department of Hygiene & Food Safety © 2016 Vikan A/S · Revised 2023 02
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