Food Safety Magazine

Air/Water Monitoring

Retrofit with Purpose: Take Your Food Facility to the Next Level
Retrofit with Purpose: Take Your Food Facility  to the Next Level

Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.

In-plant Air Handling and Food Safety: There Is a Connection
In-plant Air Handling and Food Safety: There <i>Is</i> a Connection

Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.

Activated and Electrolyzed Water: A Brief Review of a New Generation of Cleaners and Sanitizing Agents
Activated and Electrolyzed Water: A Brief Review of a New Generation of Cleaners and Sanitizing Agents

Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.

Ventilation and Water Requirements for Food Processors
Ventilation and Water Requirements for Food Processors

The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.

Water Activity’s Role in Food Safety and Quality
Water Activity’s Role in Food Safety and Quality

Monitoring water activity is a Critical Control Point for many food industry operations.

Bioaerosols
Bioaerosols

Bioaerosols are a risk factor in food safety and should not be overlooked.

Critical Flow: Planning for Water Safety & Quality
Critical Flow: Planning for Water Safety & Quality

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.

Water Activity: A New Food Safety Tool
Water Activity: A New Food Safety Tool

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.

The Cold, Hard Facts About Refrigeration Equipment
The Cold, Hard Facts About Refrigeration Equipment

Refrigerators are designed and manufactured to meet the needs, operations and conditions in commercial settings.

Give Food Plant Sanitarians Their Props
Give Food Plant Sanitarians Their Props

How do we make sure that we have put sanitation in a position to be the most important department in the plant?
 

Verification of Effective Sanitation Control Strategies
Verification of Effective Sanitation Control Strategies

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.

7 Simple Rules for Effective and Hygienic Dry Goods Storage
7 Simple Rules for Effective and Hygienic Dry Goods Storage

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.


Assuring Water Quality and Safety in Food Processing
Assuring Water Quality and Safety in Food Processing

Processors should conduct an audit of the water and plumbing systems.


Cross-connections’ Contamination Woes
Cross-connections’ Contamination Woes

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: Ensuring Its Safety for Use in Food Processing Operations
Water: Ensuring Its Safety for Use in Food Processing Operations

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.