Food Safety Magazine

Facilities

The following list is a collection of all articles in the Facilities category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Air/Water Monitoring, Design, Food Plant SOPs, GMPs, Hygienic Equipment Design, Sanitation

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.

Is Your Plant As Clean As It Looks?
Is Your Plant As Clean As It Looks?

Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.

Basic Elements of Effective Food Plant Cleaning and Sanitizing
Basic Elements of Effective Food Plant Cleaning and Sanitizing

When good sanitation practices in the food manufacturing environment are consistently, even habitually, applied over time, all of the company’s food safety programs are enhanced.

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.

 

Top 7 Processing and Foodservice Equipment Standards
Top 7 Processing and Foodservice Equipment Standards

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.

Shedding Light on the Art and Science of Lighting
Shedding Light on the Art and Science of Lighting

Lighting consultants often can increase productivity, enhance safety and augment sanitation with minor modifications to the existing lighting system—with an eye toward economy.

Driving Away Debris
Driving Away Debris

Good conveyor hygiene is essential for any sanitation program for food-related applications.

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.

 

Good Manufacturing Practices and Training
Good Manufacturing Practices and Training

The current federal GMP regulation specifically applies to all food products regulated by FDA.

Bioaerosols
Bioaerosols

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

 

Food Plant Sanitation: Have You Found Your Niche?
Food Plant Sanitation: Have You Found Your Niche?

The basis for sanitation is the removal of soils from the manufacturing environment.

 

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.

Sanitation in the Deli: Contamination-prone Equipment
Sanitation in the Deli: Contamination-prone Equipment

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

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.

Case Study Q&A: Seafood Safety
Case Study Q&A:  Seafood Safety

Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.

Workings of the European Hygienic Engineering and Design Group
Workings of the European Hygienic Engineering and Design Group

The principal goal of the European Hygienic Engineering & Design Group is the promotion of safe food by improving hygienic engineering and design in all facets of food manufacture.

Hidden Contamination on Processing Equipment
Hidden Contamination on Processing Equipment

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Quality Control of Botanical Ingredients
Quality Control of Botanical Ingredients

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

The Burden of Listeriosis
The Burden of Listeriosis

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum
 

Risk Analysis: Pests Need It Too
Risk Analysis:  Pests Need It Too

Pest management must be afforded the same level of importance as any other aspect of food safety.
 

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