Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.
Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.
As biofilms age, they become more resistant to cleaners and sanitizers.
Extensive research information may lead to additional methods of both preventing and controlling biofilms.
How do we make sure that we have put sanitation in a position to be the most important department in the plant?
Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.
Biofilms occur widely in nature and may become major problems in foods and in processing facilities.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
Failure to adequately clean equipment can result in biofilms that may require special cleaning methods to effect removal.
When growth exceeds destruction by cleaning and disinfection, microorganisms inevitably become persistent and form biofilms.
Good conveyor hygiene is essential for any sanitation program for food-related applications.
Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.