The main standards in the agri-food industry: PPE, premises, industrial equipment
In the agri-food sector, compliance with standards is imperative to guarantee food safety and product quality. To protect consumers, but also employees, the agri-food industry is subject to various international standards. The ISO 22000, ISO 9001 and ISO 14000 standards are essential references in this area. But other obligations also govern the cleanliness of the premises, require the wearing of personal protective equipment (PPE) and regulate the hygiene of industrial equipment used in the food industry. The main provisions of these standards for the agri-food industry highlight points of vigilance on the food manufacturing process (production sites, operators and equipment).
Food safety and quality standards
The standards used in the food industry are most often international, defined by the International Organization for Standardization (ISO). The most important is the ISO 22000 standard governing food safety and defining the HACCP protocol. The ISO 9001 quality standards and ISO 14001 environmental management standards are also important to consider.
ISO 22000 to ensure food safety through HACCP protocol
The ISO 22000 standard defines the food safety management system. It is one of the most important standards in the agri-food sector and applies to all players in the sector, from the feed producer to the distributor, including the transporter and the storage locations.
This standard is based on the HACCP (hazard analysis critical control point) approach, which consists of analysing hazards and critical points and then managing to control them. The protocol details 7 principles for identifying, assessing and controlling risks to food safety. HACCP is not a standard per se, but it is applied in practice by the vast majority of companies in the sector.
The application of the ISO 9001 standard in the food industry
The ISO 9001 standard is not specifically aimed at players in the agri-food industry, but applies to all sectors. It allows companies to control the quality of their products and services through a structured global system.
This standard involves identifying the processes that make up the company's system, and then defining the policy and objectives it pursues, ensuring that they are consistent with consumer expectations.
The ISO 9001 standard on the overall management of the company thus complements ISO 22000, which is particularly concerned with regulating food safety. They are therefore two different and complementary standards.
The consequences of the ISO 14001 standard (environmental management) in the agri-food industry
ISO 14000 adds another layer of quality control by encouraging companies to manage and reduce environmental impacts on an ongoing basis. It provides a framework that encompasses everything from resource use to waste management. The aim is to reduce the environmental footprint and pollution.
Like 9001, ISO 14001 is not limited to the food and beverage sector, but applies to any company, regardless of size, location or turnover. The standard also requires that results be measurable and progress tangible.
Cleanliness of premises in the agri-food industry
Mechanize and automate certain tasks
In the food industry or in the catering industry, hygiene is imperative, whether it is production, storage, distribution or means of transport. The cleanliness of sites requires specific procedures and protocols:
- • regularly clean surfaces, equipment and utensils in contact with food;
- • store foodstuffs in appropriate places, guaranteeing compliance with the cold chain where necessary and temperature or humidity requirements;
- • equip the premises with installations that limit the contact of food with its environment (reciprocating door, curtains with flexible straps, tunnels, etc.).
These means guarantee a sanitary level in accordance with the requirements of the various standards.
Rooms must also have dust collection systems to filter dust from the ambient air and limit contamination.
Mandatory PPE in the food industry
Personal protective equipment (PPE) in the food industry has two objectives: to protect the employee who handles the products, but also to guarantee the safety of the food handled by avoiding any contamination.
Risks in the agri-food industry :
Chemical risks are linked to the presence of biological agents (bacteria, fungi, viruses, etc.) that can generate infections, irritations or poisoning. To protect themselves, employees must protect exposed body parts, but also the face or respiratory tract.
The risks associated with temperatures vary depending on the activity. In warehouses or production, the employee may be exposed to very low temperatures (refrigerated environment) or very high temperatures (cooking, water vapour, etc.). They must therefore be equipped with suitable work clothes.
Mechanical risks are also numerous in the agri-food industry. Cuts, shocks, crushing or other injuries require the wearing of gloves, goggles and safety shoes.
Finally, agri-food environments are generally very noisy due to the presence of production machines and require the wearing of hearing protection (headphones or earplugs).
The company must provide all employees with the PPE necessary to carry out their job in good conditions. In the food industry, PPE must also combine hygiene with safety, while being easy to maintain. They are suitable for the production, storage and transport of food.
Health and safety requirements for the food industry
Health and safety requirements for the food industry
The equipment and machinery used in the food manufacturing premises are of course concerned by hygiene and cleanliness standards. The design of the machines must allow for easy and quick regular maintenance, for example by allowing disassembly for cleaning. Some can even incorporate washing nozzles.
The materials used to manufacture the machines must be carefully selected. Manufacturers prefer smooth, inert, non-adsorbent materials that are suitable for food contact.
Tightness is also an essential criterion, whether it is a question of fluids (oil, water, etc.) or gases, in particular compressed air, which represents a strong vector of contamination. Finally, the machines must be properly maintained to maintain optimal operating condition and avoid leaks, for example.
In the food industry, ISO 22000, ISO 9001 and ISO 14000 are essential to ensure food safety and product quality. They impose strict requirements for the hygiene of the premises, the wearing of personal protective equipment (PPE) and the quality of industrial equipment. Compliance with these standards is essential to safeguard the health of consumers and ensure the competitiveness of companies in a demanding global market. By investing in compliance with these standards, food and beverage players demonstrate their commitment to quality and safety, while strengthening their position in the market.