CLEAN ROOM FOOD PROCESSING SYSTEMS, METHODS AND STRUCTURES
First Claim
1. A method for reducing contamination by an undesirable micro-organism within a food processing facility that processes a food product, comprising:
- receiving a pre-cooked food product and holding the product in a designated semi-secure storage area of the food processing facility;
transporting selected portions of food product from the designated semi-secure storage area to a semi-secure treatment area and applying a post-reception lethality treatment directly to the food product;
transporting the treated portions of food product from the treatment area to a secure food product delivery area;
transporting the selected portions of the food product into selected ones of a plurality of food processing rooms through positive pressure gradient openings therein, each food processing room comprising a single food processing line of series-associated food processing elements comprising at least one food processing device and at least one food packaging device, each food processing room maintained at a first substantially sterile level of cleanliness which substantially prevents the presence and growth of pathogenic microorganisms including Listeria, said food processing rooms each being individually atmospherically and structurally isolated from each other to effectively prevent any contamination in any one such food processing room or series-associated food processing elements therein from contaminating food products processed in any other of such plurality of food processing rooms and series-associated food processing elements therein;
processing the food product portions in those selected isolated food processing rooms;
packaging the processed food product into closed packages in those selected isolated food processing rooms such that any micro-organisms outside of the packages will be unable to migrate into the interior of the packages as long as the packages remain closed; and
transporting the closed packages out of those selected food processing rooms to a semi-secure packaged food receiving area through negative pressure gradient openings.
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Accused Products
Abstract
Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of areas, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms individually, atmospherically and structurally isolated from each other for processing the food product, each including separate single food processing machines lines of series connected food processing, air handling systems, drain systems and/or often-used supplies and tools. If any one of the isolated food processing rooms should become contaminated, that room can be shut down and sterilized without affecting the operation of the other food processing rooms. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.
44 Citations
24 Claims
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1. A method for reducing contamination by an undesirable micro-organism within a food processing facility that processes a food product, comprising:
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receiving a pre-cooked food product and holding the product in a designated semi-secure storage area of the food processing facility; transporting selected portions of food product from the designated semi-secure storage area to a semi-secure treatment area and applying a post-reception lethality treatment directly to the food product; transporting the treated portions of food product from the treatment area to a secure food product delivery area; transporting the selected portions of the food product into selected ones of a plurality of food processing rooms through positive pressure gradient openings therein, each food processing room comprising a single food processing line of series-associated food processing elements comprising at least one food processing device and at least one food packaging device, each food processing room maintained at a first substantially sterile level of cleanliness which substantially prevents the presence and growth of pathogenic microorganisms including Listeria, said food processing rooms each being individually atmospherically and structurally isolated from each other to effectively prevent any contamination in any one such food processing room or series-associated food processing elements therein from contaminating food products processed in any other of such plurality of food processing rooms and series-associated food processing elements therein; processing the food product portions in those selected isolated food processing rooms; packaging the processed food product into closed packages in those selected isolated food processing rooms such that any micro-organisms outside of the packages will be unable to migrate into the interior of the packages as long as the packages remain closed; and transporting the closed packages out of those selected food processing rooms to a semi-secure packaged food receiving area through negative pressure gradient openings. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21)
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22. A method for reducing contamination by an undesirable micro-organism within a food processing facility that processes a food product, wherein the food processing facility comprises:
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a plurality of food processing rooms, each food processing room comprising a secure area having a single food processing line of series-associated food processing elements comprising at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which substantially prevents the presence and growth of pathogenic microorganisms including Listeria, said food processing rooms each being individually atmospherically and structurally isolated from each other to effectively prevent any contamination in any one such food processing room or series-associated food processing elements therein from contaminating food products processed in any other of such plurality of food processing rooms and series-associated food processing elements therein; at least one distribution area, each distribution area adjacent to at least some of the food processing rooms, each distribution area to be at a second level of cleanliness that can be below the first level of cleanliness; at least one receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area to be at a third level of cleanliness that can be below the first and second levels of cleanliness; at least one buffer area adjacent to at least one of the at least one receiving area or at least one distribution area, the buffer area to be at least at the third level of cleanliness that can be below the first and second level of cleanliness; at least one common area adjacent to the at least one buffer area, each common area to be at a fourth level of cleanliness that can be below the third level of cleanliness; a plurality of sanitizing stations, at least one sanitizing station located between a common area and a buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or distribution area; the method comprising; requiring persons entering the at least one buffer area to have undergone a first sanitizing procedure prior to or upon entering that buffer area; requiring persons remaining in the at least one buffer area or exiting a buffer area into the receiving area to wear a first-type set of clothing; and requiring persons exiting the buffer area into the at least one distribution area or a food processing room to wear a second-type set of clothing; limiting access to the distribution area, the receiving area and the food processing rooms to persons having at least a first predetermined level of food safety training; limiting access to a food processing room to personnel operating food processing devices located in that food processing room, to supervisory personnel and to personnel maintaining that food processing room and equipment contained within that food processing room; and requiring persons entering the at least one distribution area, the at least one receiving area or a food processing room to have undergone a second cleaning procedure prior to or upon exiting the buffer area.
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23. A method for returning a food processing room of a food processing facility to a first level of cleanliness after that food processing room has become contaminated with a food pathogen, wherein the food processing facility comprises a plurality of food processing rooms, each food processing room comprising a secure area having a single food processing line of series-associated food processing elements comprising at least one food processing device and at least one food packaging device, each food processing room being capable of being maintained at a first substantially sterile level of cleanliness which substantially prevents the presence and growth of pathogenic microorganisms including Listeria, said food processing rooms each being individually atmospherically and structurally isolated from each other to effectively prevent any contamination occurring in any one such food processing room or series-associated food processing elements therein from contaminating food products processed in any other of such plurality of food processing rooms and series-associated food processing elements therein;
- the method comprising;
raising a temperature within that contaminated food processing room to a desired temperature while maintaining at least one other food processing room in operation; maintaining the temperature within that food processing room at the desired temperature for a period of time sufficient to kill the food pathogen; and returning the temperature within that food processing room from the desired temperature to an operational temperature. - View Dependent Claims (24)
- the method comprising;
Specification