Sanitation and Sanitary Design
The following IFPA Sanitary Design document was created in 2003 for use by processing members in evaluating processing equipment for use in fresh-cut processing facilities. It informs processors about equipment features and assists them in choosing products that best meet their needs for proper sanitation, worker safety and processing efficiency.
The following three resources were created by Commercial Food Sanitation and represent the next evolution to the IFPA Sanitary Design guide. They are downloadable spreadsheets that can be used when purchasing equipment or evaluating a facility. There is no “right” or “cutoff” score; these are communication tools to understand the risks associated with certain designs so that the risks can be managed.
- Facility Design Checklist for Produce
- Equipment Design Checklist for Produce
- Seven Steps of Wet Sanitation
To address questions about the handling of iced produce in distribution centers, United Fresh, PMA and FMI have developed a document to identify items to consider in a hazard analysis and also recommend possible control measures.