Four Strategies to Boost Safety in Pet Food Processing Sectors

A pet can experience a variety of health problems if they do not eat safe food, and in certain situations, pet food safety concerns can result in permanent health problems and death. Facilities can provide the highest level of safety and cleanliness by installing new safety measures and upgrading existing procedures. The proper precautions will protect the facility, its staff, and, most importantly, the pets ingesting the food.

Fremont, CA: Food recalls in the food and beverage production business have increased frequently as detection technology has evolved. Most of them are caused by bacterial contamination, which may occur in human and pet food production plants.

Salmonella, listeria, and E.coli are the most common bacteria responsible for recalls, and each causes varied degrees of disease based on the type and level of contamination. Contamination may make pets seriously ill or even kill them if basic cleaning practices are not followed.

This is costly not just for owners who must pay vet fees, but also for facilities, who may suffer losses and other effects of recalls, such as a loss of customer trust.

Here are five factors to consider while ensuring that pet food production facilities are safe and sanitary:

Train Employees

Proper training is critical for ensuring that personnel understand the manufacturing process and how to sanitize the facility to prevent the spreading of germs and contaminants. Facilities can operate safely and effectively if personnel receive appropriate training that is evaluated and updated regularly.

Training should include all aspects of working at the facility, such as product handling and storage, proper use of various tools and equipment, personal hygiene, facility cleanliness needs, and much more. Proper training prepares personnel to manage everything required to ensure food safety in a pet food production business.

Appropriate Storing Methods

Different substances require different storage techniques; good storage is critical for preventing bacterial development.

Everything should have a defined storage location, which can be in tightly sealed containers. Products not stored tightly might deteriorate or attract disease- and bacteria-carrying rats and insects.

Ingredients also require accurate labeling so that staff can properly identify and rotate goods, reducing errors and ensuring excellent first in, first out (FIFO) processes are followed. To track the shelf life of an ingredient or product, labels should indicate its name and the date it was manufactured. Good labeling methods can assist investigators in determining the source of contamination if such steps are required.

Maintain Facility Cleanliness

Aside from creating high-quality products, cleanliness should be every facility's first focus. Employees should completely clean the facility at the end of each day, including the lighting and flooring. They should verify that there is no food residue or remaining germs on any of the surfaces that might lead to bacterial development.

Cleaning in the facility isn't restricted to the surfaces you see and use daily. The drainage system must also be thoroughly cleaned to ensure that no leftover waste remains in the channel, which might attract bugs and cause mold or other pollution.

Employ Layout Best Practices

The structure of any food manufacturing plant should follow the production order, beginning with raw materials and ending with completed products. Following this sequence is crucial because it prevents germs and contaminants from spreading throughout the facility. A good layout also makes the workplace safer for employees and reduces the possibility of manufacturing errors.