Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.
Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.
The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.
Monitoring water activity is a Critical Control Point for many food industry operations.
Bioaerosols are a risk factor in food safety and should not be overlooked.
Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.
The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.
Refrigerators are designed and manufactured to meet the needs, operations and conditions in commercial settings.
How do we make sure that we have put sanitation in a position to be the most important department in the plant?
Although the cleaning and sanitizing of a food production operation go hand in hand, the verification of the effectiveness of the latter step has received increasing attention recently.
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.
Processors should conduct an audit of the water and plumbing systems.
A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.