Protect Your Brand®:
Controlling foodborne pathogens through a
managed drain maintenance program
3. What is your product/program of
It is imperative that we train and reinforce food safety with an
ongoing emphasis on drain maintenance and that we engage,
train, and involve employees in the process.
ensure that the SSOPs are regularly
Iam sure you will all agree, in the last couple of years, the Food Safety Modernization Act (FSMA) has increased our awareness, focus, dedication, and commitment to producing a safe, quality,
wholesome product. Throughout my years of association with food
All of these questions shape how
your facility determines its drain maintenance program. The biggest concern
is eliminating biofilms. The challenge
with biofilms is that they are a mixture
of different bacterial species that then
create this dynamic layer of protection. Biofilm is notoriously difficult to
treat and will employ various defense
mechanisms against antimicrobial
agents. Unless you are aggressive about
the removal of biofilm, it can adapt
to chemical stresses put upon it. The
reality is this: Chemical treatment AND
“elbow grease” are needed to get rid of
the biofilm, and we must stay focused
with an ongoing commitment to drain
Photo courtesy of FOAM-i T
We all agree that training is priority
number one with our employees to
ensure that they understand the importance of sanitation and the proper way
of doing things. When your team understands the importance of sanitation,
you will see greater attention to detail
and people taking ownership of their
job tasks and responsibilities. In the
end, you will get the results you and
your team expect with your sanitation
production companies, I have always seen a commitment to produce a quality product. We all recognize that proper sanitation is
necessary to protect your brand.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
At times, this can easily overlap into food defense to prevent harm
As 2017 unfolded, with added emphasis for FSMA, unannounced audits became extremely prevalent around the country.
The time is now to continue to support your team and remind them that
drains are the favorite hiding places for
bacteria, where moisture, food sources,
and temperatures allow them to thrive.
Maintain your focus to take down those
bugs with your drain maintenance
program of choice, including products,
training, and documentation.
In 2016, during the Food Safety Summit, one of the presenters
indicated that the hiring of additional staff for the U.S. Food and
Drug Administration and the added increase in unannounced audits would begin in 2017. As this trend continues, it is obvious that
a key area of emphasis is environmental concerns, as evidenced by
swabbing drains, since these are the primary hot spots. For some
of you, the number of swabs will be anywhere from 5–20; for others, it could be 150+.
Christopher A. Celusta,
Director of Food Processing
Spartan Chemical Company, Inc.
1. How current are your Sanitation Standard Operating Procedures
2. How closely have you worked with your chemical supplier to
Chris Celusta joined Spartan Chemical
over 35 years ago as a regional manager. Today, Chris manages Spartan’s Food
Sanitation program. His vast experience
in the industry spans meat processing,
bakeries, snack processing, produce,
and egg farms. SQF 2000 Systems certified, HACCP certified and PCQI certified,
Chris uses his broad knowledge of food
sanitation to open new accounts for
Spartan’s distribution network.