Food Safety Magazine

Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.

It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.

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

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

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.

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

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

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

When looking for new or used equipment, cleaning and sanitizing of the equipment should be fully considered in its design and operation.

While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.

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.

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

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.

The development and implementation of extensive food safety systems at Butterball is ongoing to identify and prevent product contamination.

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

Incorporation of hygienic design into your food processing facility can prevent development of pests and microbiological niches for increased food safety.

Despite the importance of sanitation within the food processing environment, foodborne illness outbreaks continue to be linked to products produced under unsanitary conditions.