Good Hygiene Practices along the coffee chain
Module 3.4
The Codex General Principles of
Food Hygiene – Maintenance,
sanitation and personal hygiene
Objectives
 Introduce trainees to the importance of
maintenance, sanitation and personal hygiene
programmes in assuring food hygiene
 Relate general principles of maintenance,
sanitation and personal hygiene programmes
to good practices in coffee processing and
handling
Slide 2
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Content
 Scope, outline and objectives of Section VI of
Codex General Principles of Food Hygiene,
“Establishment: maintenance and sanitation”
 Designing and implementing maintenance
programmes – application to coffee
 Designing and implementing cleaning
programmes – application to coffee
 Pest control and waste management in coffee
processing
 General personal hygiene issues
Slide 3
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Objective of Section VI
Establish effective systems to
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Ensure adequate and appropriate maintenance and cleaning of
the establishment and equipment
Control pests
Manage waste
Monitor effectiveness of maintenance and sanitation
procedures
To facilitate the continuing effective control of food hazards,
pests and other agents likely to contaminate food
Slide 4
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Outline of Section VI Codex GPFH
Establishment: maintenance and sanitation
 6.1 - Maintenance and cleaning
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General principles underlying maintenance and cleaning
programmes and scope of cleaning procedures
 6.2 - Cleaning programmes
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Outlines the scope of cleaning programmes and practical
guidance for their establishment
 6.3 - Pest control systems
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Outlines main aspects of effective pest control programmes
 6.4 - Waste management
 6.5 - Monitoring effectiveness
Slide 5
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintenance programmes
 Establishments and equipment should be kept in
an appropriate state of repair to
 Facilitate cleaning and sanitation
 Ensure that equipment functions as intended
(particularly at critical steps)
 Prevent introducing hazards into food
Slide 6
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintaining the establishment
 Prepare checklist to guide periodic inspection of
the establishment
 During each inspection notes should be taken of
observations
 Results of the inspection should be evaluated
and recommended actions prioritised according
to associated risks
 Records should be kept of actions taken to
address problems found during inspections
Slide 7
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Inspection of the physical plant
 Inspection should include
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Slide 8
Immediate environs of the facility
External walls, windows, doors and roof
Internal walls
Ceiling fixtures
Floors
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Equipment maintenance programmes
 Processors should keep a list of all equipment
used in the facility
 Programme of preventative maintenance should
be documented including procedures and
frequencies of maintenance
 Based on equipment manufacturers’ instructions
 Production experience
 Operating conditions that could affect condition of
equipment
Slide 9
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Equipment in coffee processing
Some processing equipment used in the
production of green coffee
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Slide 10
Harvester, bags, baskets
Hopper, channels
Pulper
Fermentation vats
Washer
Elevators
Drying surfaces, tables
Huller / polisher
Conditioning bins
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De-stoner
De-huskers
Extractor fans
Air buoyancy separators
Winnowers
Gravity tables
Grader
Colour sorter
Generator
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintenance of equipment
 Programme of preventative
maintenance should be adhered to
 Equipment should be maintained to
ensure absence of potential
physical and chemical hazards
(metal shards, flaking paint,
lubricants, etc.
 Equipment must function properly
particularly if involved in a hygiene
control step (removal of husk)
Slide 11
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintenance of equipment –
example of hullers
 Make routine checks on machine
performance: frequency of cherries in
output, husk fragments, broken beans, readjust as indicated
 Cherries are sometimes husked at moisture
above 15% which causes heating and
exceptional wear
 Air-borne contamination occurs during
hulling
Slide 12
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintenance of equipment
 Equipment for control and
monitoring along the coffee
chain
 Moisture measuring
devices
 Water activity meters
 Maintenance and calibration
of equipment should be
performed by appropriately
trained personnel
Slide 13
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Maintenance and calibration records
Records of maintenance and calibration of
equipment must be kept
Date
Record of Maintenance of Huller (Code No. -----)
Description of Action
Comments
Carried out by
Date
Slide 14
Record of Maintenance of Pulper (Code No. -----)
Description of Action
Comments
Carried out by
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning programmes - general
 Cleaning is required to ensure that food
residues and dirt, which may be a source of
contamination, are removed from all parts of
the establishment including equipment
 Appropriate cleaning methods and materials
depend on the nature of the business
 Cleaning chemicals should be handled and used
carefully and stored in accordance with
manufacturers’ instructions
Slide 15
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning methods and procedures
 Separate or combined methods can be used
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Physical methods - heat, scrubbing, turbulent
flow, vacuum cleaning
Chemical methods - detergents, alkalis, acids
Cleaning procedures involve:
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Slide 16
Removing gross debris from surfaces
Applying detergent solutions to loosen soil &
bacterial films
Rinsing with water to remove residues
Dry-cleaning and other similar methods
Where necessary disinfection
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning programme – example of hygiene
implications in coffee
 Dry pulp remaining on the machine could cause contamination by
undesirable fungi
 Although fermentation presents a hurdle for development of OTAproducers, addition of any undesirable inoculum must be
minimized
 Unfermented parchment routes such a descascado or split cherry
drying would present further risk of fungal development from
such a source
This amount of
residue could
support
significant
fungal growth
Slide 17
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning programmes
 Cleaning and disinfection programmes should be
documented and monitored
 Cleaning programmes should specify
 Areas, items of equipment and utensils to be
cleaned
 Responsibility for particular task
 Method and frequency of cleaning
 Monitoring arrangements
Slide 18
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning programmes
 Establish appropriate cleaning
procedures for each piece of
equipment
 Cleaned out of place (COP)
 Cleaned in place (CIP)
 For equipment, disassembly &
re-assembly instructions as
required for cleaning and
inspection
Slide 19
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Documenting cleaning programmes
Programme for weekly cleaning of pulper
Procedures:
a) Unscrew supports of disks and blades
b) Remove disks
c) Rinse disks, blades and chassis with clean water, wash
with detergent, rinse with clean water
a) Reassemble disks and blades
b) Tighten the bolts firmly
Supervisor: Mr Peter
 Cleaning procedures for the
equipment
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Slide 20
Institute appropriate daily
cleaning procedures
Institute more thorough
procedures when operation of
equipment will be suspended
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Cleaning programmes
Cleaning of premises: written cleaning and disinfection
programmes for preparation, processing, storage areas
Cleaning Record for Fermentation Shelter
Area/
equipment
Method Used
Fermentation Scrub with clean
tanks
water. Rinse with
clean water
Frequency
Date
Weekly
Week 1
Operator Comments
Week 2
Week 3
Week 4
Ceiling in
Brushing of rafters
fermenatation
area
Slide 21
Monthly
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Pest control systems - general
 Pests pose a major threat to the safety and suitability of food
 Pests infestation can occur where there are breeding sites and
supply of food
 Good hygiene practices should be employed to avoid creating
an conducive environment
 Good sanitation, inspection of incoming materials and good
monitoring can minimise risks of infestation
Slide 22
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Pest control systems
Preventing access
 Buildings should be kept in good repair and condition to
prevent pest access and to eliminate potential breeding
sites
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Use of wire mesh screens on windows, doors, ventilators
Holes and drains kept sealed
Harbourage and infestation
 Availability of food and water encourages pest harbourage
and infestation:
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Slide 23
Potential food sources should be stored in pest-proof
containers or
Stacked above the ground and away from walls
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Pest control systems
Monitoring and detection
 Establishments and surrounding areas should be regularly
examined for evidence of infestation
Eradication
 Pest infestations should be dealt with immediately and
without adversely affecting food safety or suitability
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Slide 24
Treatments with chemical, physical or biological agents should
be carried out without posing a threat to the safety of food
Pesticides used should be acceptable to the food control
regulatory authorities
Where applicable, name of the pest control company or any
person contracted for the pest control programme
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Waste management
 Waste stores and containers must
be kept clean
 Suitable provision must be taken for
the removal, storage and handling
of waste
 Waste must not be allowed to
accumulate in food handling, food
storage, and other working areas
and adjoining environment
Slide 25
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Waste from coffee production
 Coffee processors must plan for proper handling of
wastes produced from their operations
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Slide 26
1 ton dry cherries = 500 kg husk
1 ton of parchment coffee = 200 kg parchment
1 ton fresh cherries = 610 kg pulp
1 ton unsorted beans = 5 - 10 kg of rejects
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Monitoring effectiveness
Sanitation systems should be
 Monitored for effectiveness
 Periodically verified through
 Audit pre-operational inspections
 Microbiological inspections
 Regularly reviewed
 Adapted to reflect changed circumstances
Slide 27
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Personal hygiene
 Ensure that those who come directly or indirectly
into contact with food are not likely to
contaminate food by
 Maintaining an appropriate level of personal
cleanliness
 Behaving and operating in an appropriate manner
Remember that these are general principles to guide all
food establishments - some provisions may not be
pertinent in the production of green coffee beans
Slide 28
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Personal cleanliness and behaviour
 Food handlers should wear suitable protective clothing
 Personnel should always wash their hands when personal
cleanliness may affect food safety (for example, after
handling contaminated material)
 Personnel should refrain from behaviour that could result
in food contamination (for example, smoking, spitting,
chewing/eating)
 Personnel should not use perfumes and other highly
scented substances that could taint the coffee
 Personal effects such as jewellery, watches, etc. should
not be brought into food handling areas
Slide 29
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal
Next steps…
 Which coffee processing operations that you are
familiar with have documented and effective
cleaning and maintenance programmes in place?
 What can you do to ensure that adequate
cleaning and maintenance programmes are
implemented by coffee processors?
 Next module - Transportation
Slide 30
Module 3.4 – The Codex General Principles
of Food Hygiene –
Maintenance, sanitation and personal