WHITE PAPER 5S can also work as a foundation to improve food safety programs, as shown below: Food Safety Best Practice Hygienic Zoning & Environmental Monitoring 5S Element(s) • Sort • Set-in-order • Standardise • Sustain Typical 5S Application Allocating separate employees, tools, uniforms, and other resources to distinct hygienic zones: e.g. pathogen control areas and allergen zones; and monitoring the hygienic and sanitary conditions of these zones. Operational Flow Management • Sort • Set-in-order • Standardise Control of Food Safety and Quality Hazards BIOLOGICAL CHEMICAL PHYSICAL OTHER ISSUES Hygienic Design Principles • Sort • Set-in-order • Shine • Standardise • Sustain • Shine • Standardise • Sustain To adequately control the process flow (from receiving to shipping), including the movement of air, people and equipment, and waste, at the operational level, the site may justifiably place barriers or provide tools/facilities that minimise the risk of food contamination or help avoid any serious accidents within the facility. 5S strategies may be applied as preventative measures within GMP or HACCP programs to control the survival, growth, and/or spread of contaminants that may adversely affect food safety and quality. Key food safety hazards are: microbes, allergens, and foreign material. Food facilities that have hygiene critical / high risk areas (where foods are processed, packed, or ready-to-eat foods are manufactured) should consider investing in hygienically designed facility fixtures, equipment, and tools, which are easier to clean, disinfect, and maintain, than their conventional counterparts. Vikan A/S - Department of Hygiene 3 Copyright © 2021 Vikan A/S · All Rights Reserved
Download PDF file