It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.
Food allergies are a real and growing public health issue.
Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.
With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.
Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.
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.
Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.
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.
Joseph M. Stout is interviewed to provide an industry perspective on the general sanitation principles and practices at work in today’s food manufacturing operations.
The first step of a sanitation program self-inspection is simply to walk through the processing plant.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
Whether you are building a new food manufacturing facility or maintaining your plant, sanitary design of the facility and equipment is one of the most effective food safety strategies.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
To develop appropriate Good Manufacturing Practices, there are prerequisites with which the food manufacturing entity must comply.
This article introduces the Sanitation column to Food Safety Magazine as an important aspect of food safety.