Cover Image
close this book FOOD CHAIN No. 14 - March 1995
View the document GREETINGS
View the document A mouldy old business spawns some money
View the document Training for the Tropics
View the document Tomato concentrate - further developments from India
View the document Safety of street foods in Calcutta
View the document Quality of honey for export
View the document Improving standards of hygiene
View the document Book Lines
View the document Quality control and quality assurance
View the document Ghee - adding value to milk
View the document Acknowledgments

Improving standards of hygiene

The following article, written by Calvin Onyango, a food technologist from Kenya - who is clearly frustrated at the lack of quality assurance - highlights the low standards in some food manufacturing enterprises and demonstrates the need for more attention to quality assurance.

In this article I would like to look at some of the companies I have visited in which basic hygiene rules are so flagrantly flouted. The employee is a prime determinant of final product quality; hence rules about washing hands before contact with foods, use of utensils to handle products, disposable gloves, clean clothes, and protected hair need to be applied regardless of the size of the operation

In practice what can be seen? An employee happily picking his nose while waiting for the next can on the line to fill. Meanwhile a colleague is sweeping up a cloud of dust right in the middle of the production line. At the change of shift a casual worker rushes in and quickly changes into soiled overalls and goes to the production line. He shakes {unwashed) hands with those around. Washed hands and gloves do not feature. Late in the shift the worker goes to a dark corner for a sleep while colleagues cover for him Rules are being ignored whilst management complain about the cost of providing clean protective clothing every day.

Even where basic processing standards are being met they are often undermined by post-processing operations. In one example seen, the rate of production far exceeded the rate of packaging. Here the excess baked product was put into large open sacks for later packaging. Under the steamy conditions in the factory it picked up moisture and became soggy. Workers, as they passed the sacks, dipped in for a snack. The basic rules state that finished stock should be kept in separate stores. But what do we often see? Poor store management, with final products in the same room as rejected raw materials and old flour bags.

All too often basic safety rules are flouted while consumers look on and public health officials turn a blind eye. In meat handling (a very high risk area) rules state that raw meal should be transported in a sealed compartment made of foodgrade material, with impermeable floors and ventilation. In my country, meat is commonly distributed in pick-up trucks with a crude metal bin in the back. It is made of any metal, poorly sealed and not ventilated. The meat is simply dumped in, and then sweats as it is moved to the market. The whole system is conducive to microbiological growth At the point of delivery, the meat is hoisted onto the shoulders of a porter wearing a dirty, bloodstained coal.

Consumers, law-makers and public health officials look on, accepting such standards as a necessary evil in a game of hide and seek with microbes and germs.

But who is to blame for this often prevailing state of affairs? In my opinion all those involved management for failing to provide guidance, workers for a lack of sense of duty, consumers for silently accepting the situation and the regulatory agencies for looking the other way

As world-wide competition increases, manufacturers in African countries will have to improve their hygiene standards to have a chance of survival. Accolades will not be awarded for mediocre performance and the final arbiters, the consumers, will vote with their feet and buy where quality and safety are assured.