Documente Academic
Documente Profesional
Documente Cultură
Module 3.2
Objectives
To make trainees aware of the importance of
good hygienic design and construction of food
establishments
To relate the general code to the handling and
processing of coffee
To create awareness of the roles of different
stakeholders in ensuring good practices
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Content
Scope and objectives of Section IV of the Codex
General Principles of Food Hygiene
Discussion of food hygiene principles relevant to
Establishment: design and facilities and their
application to coffee handling and processing
Discussion of the roles of producers and
government in ensuring good practices
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Location of establishments
Premises and rooms design, layout and internal structures
Design of equipment and its placement in the establishment
Supporting facilities and services
Location of establishments
Establishments should not be located near
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Raw
materials
Waste
Work rooms
Offices
End-products
Warehouse
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Layout of facility
To optimize proper functioning of each
element of procedure
Pulpers should be located near a clean
water source
Fermentation vats should be located
near to pulpers
Waste outlet should be directed away
from production and processing areas
Drying yards and other processing
areas should be away from
contamination vectors
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Facilities - lighting
Adequate natural or artificial lighting should be
provided to enable operations to be carried out
satisfactorily
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Facilities - storage
Adequate storage facilities should be provided
for coffee to permit
Adequate maintenance and cleaning
Avoid pest access and harbourage
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Facilities - storage
Adequate storage facilities should be provided
for coffee to
Enable food to be protected from contamination
during storage
Thulha - Brazil
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Facilities
Containers for storage of dangerous materials
(fuel, chemicals for cleaning, disinfestation, etc.)
should be clearly marked and safely stored
Water supply - water of acceptable quality
standard should be available for processing
Systems carrying unsuitable water should be
separate
Electricity supply operators should ensure
alternative sources of electricity in case of cuts
to the central power supply
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Facilities
Drainage and waste disposal
Cleaning facilities - should
allow for adequate cleaning
of equipment and facilities
Personal hygiene facilities adequate toilet,
handwashing and changing
facilities should be provided
for staff
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Design of equipment
Equipment should be
designed and constructed
to ensure that they can be
adequately cleaned and
maintained
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Design of equipment
Where necessary, equipment should be movable or
capable of being disassembled to allow for
maintenance, cleaning, monitoring, etc.
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Design of equipment
Equipment should be designed such that their operation is
compatible with conditions necessary to ensure food safety
and suitability. Main types of equipment in coffee processing
include
Dryers
Pulpers
Hullers
Sorting equipment
Moisture monitoring equipment
Several variations of basic coffee processing technology exist and
different equipment may be used
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Design of hullers
Considerations in the selection of a huller
include:
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Capacity
Energy requirement
Efficiency of husk removal
Extent of physical damage to beans
Separation of loose husk
Durability
Ease of maintenance
Module 3.2 The Codex
General Principles of Food
Hygiene Establishment:
Indirect
Empirical subjective
This includes methods such as biting, shaking and cutting
NB - These empirical methods of moisture determination in coffee
have been shown to be unreliable
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Cost
Transportability
Robustness
Stability
Repeatability
Sensitivity
Accuracy
Rapidity
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EDABO
distillation method
of moisture
determination
developed in Brazil
Location of equipment
Equipment should be
located:
To permit adequate
maintenance and cleaning
In accordance with
requirements for proper
functioning
To facilitate good hygiene
practices, including
monitoring
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Assessment of establishment
A plant assessment can help processors determine if
facility design is appropriate
A checklist containing all vital areas and items to be
considered should be prepared
During the inspection notes should be made in relation
to all points contained in checklist
Evaluation of the design and construction of the
establishment and facilities should be based on
thorough knowledge of operations and potential hazards
Corrective action taken according to evaluation
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Assessment of establishment
Government
Establish national standards,
codes of practice, etc.
Support industry efforts to
meet required regulations
(information dissemination,
new equipment design etc.)
Provide oversight to ensure
industry compliance
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Summary
Inappropriate site selection for coffee processing facilities
can lead to quality and safety problems in the product
Plant layout should minimize the opportunity for cross
contamination
Facility design and construction can affect the quality and
safety of coffee
Equipment must be designed and located so as to facilitate
its correct functioning, sanitation and maintenance
Government and industry must work together to improve
hygiene conditions of coffee processing establishments
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