Hygiene & food safety hand-in-hand.
Food safety regulations, standards, and guidance often require businesses to implement rigorous hygiene and food safety practices and maintain detailed records. Most advocate a hazard analysis and risk-based preventive controls approach based on the application of Hazard Analysis and Critical Control Point (HACCP) and Good Hygiene Practice (GHP). The principles of HACCP and GHP are outlined in the General Principles of Food Hygiene, CXC 1-1969.
Before a HACCP plan can be implemented, basic GHPs (also known as HACCP prerequisites) must be in place. These include,
- Hygienic design, construction, and maintenance of buildings and equipment.
- Validated cleaning and disinfection methods and frequencies.
- Pest control.
- Personal hygiene practices and procedures.
- Hygiene and food safety staff training.
If implemented and monitored correctly, prerequisite programmes can underpin HACCP and help ensure its success. However, poor prerequisites are regularly cited as non-compliances in hygiene and food safety audits (BRCGS, 2023-24; SQFI, 2023).
This Editorial details ways in which existing approaches and new technologies can be used synergistically to optimise HACCP-prerequisite programmes and further improve food safety.
Tradition vs Technology
Hygienic design:
The design and construction of food production buildings and equipment should minimise the risk of contamination to the product. That means designing them to be easy to clean (minimise contamination traps), making them durable (foreign body control), and making them from food-safe materials (non-toxic, injurious to health). In Europe, these principles were first introduced into law by the Machinery Directive (1989) and are now a requirement in some global food safety standards, i.e., BRCGS and FSSC22000.
The current Machinery Directive is being replaced by The Machinery Regulation, which will become mandatory in January 2027.
The new regulation responds to technological advancements and the growing complexity of machinery. It includes greater scope for the incorporation of new technologies including,
- Digitisation: of instructions for use.
- Cybersecurity: to ensure the security of machinery.
- Use of machines with self-evolving logic.
- Safety components that utilise both physical and digital components, including software.
- Use of autonomous mobile machinery.
Cleaning & disinfection:
Traditional sanitation methods such as manual cleaning with tools, water, chemicals, and heat are still widely used and essential to reduce the risk of harm to consumers. However, they are now supported by many technological advances. For example,
- Robots: for vacuuming, mopping, disinfection.
- Cleaning Drones: drones are connected to a hose that delivers water and sanitation chemicals. They are fitted with a camera and operated by a person to facilitate sanitation of areas that are difficult to reach.
- Internet of Things (IoT) Technology and Smart Sensors: IoT-enabled equipment and Smart Sensors can continuously monitor critical parameters such as temperature and soiling levels in real time. Should conditions deviate from safe ranges alerts can be sent to Smart Apps, allowing for immediate corrective action. IoT technology also facilitates predictive maintenance, reducing the risk of equipment failure.
- Smart Apps: can be used in conjunction with IoT devices to receive alerts, monitor and trend performance, and schedule sanitation activities. They can also monitor sanitation supplies and re-order when required.
- Artificial Intelligence (AI) and Machine Learning: can analyse data to identify potential safety risks. They can also optimise water, chemical, and energy use in support of sustainability initiatives.
- UV Light: various wavelengths of UV-light can be used for chemical-free disinfection of surfaces and the air. UV-C (200-280nm) is very effective but can harm people and damage materials. Antimicrobial blue light (aBL) leverages advancements in LED technology to combine multiple antimicrobial blue light wavelengths (405 nm + 430-470 nm) with high intensity (MWHI) to deliver effective and safe disinfection.
- Luminescence: uses a light energy source to stimulate biological material to luminesce and be visualised for targeted sanitation.
Pest control:
IoT devices and Smart Apps can manage smart traps and electronic monitoring systems to detect and track pests.
Personnel hygiene:
Automated systems for hand hygiene, such as touch-free taps and soap dispensers, and the use of CCTV to monitor staff practices are examples of technological improvements in personal hygiene.
Staff training:
Training and establishing a good food safety culture are fundamental to delivering safe food and good hygiene. Traditional training methods, such as in-house staff training and physical attendance of courses, are now complemented by remote learning, e-learning, and the use of virtual and augmented reality to simulate sanitation scenarios and provide real-time guidance.
Conclusion
The food sector's commitment to hygiene and food safety is paramount to protecting public health and maintaining consumer trust. By embracing cutting-edge technologies, businesses can navigate the complex regulatory landscape, enhance their hygiene practices, and mitigate the risks of foodborne illnesses. As the industry continues to evolve, the combined use of traditional control measures and the adoption of innovative solutions will be essential in overcoming the challenges of today and ensuring a safer food supply for the future.
