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.
Chemical-free cleaning in the greater context of green cleaning is becoming the rule instead of the exception.
All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
The first article in a series discussing the multiple components of food inspections.
Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.
Creating a cleaner, healthier future for all begins at the doorstep of every food producer.
Similar to any ongoing improvement process like HACCP, the integrated cleaning and measurement cycle typically follows the four steps of measure, compare, experiment, implement.
Conservatively, going green can save the food industry upwards of $15 million annually.
This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
Food processors interested in successfully implementing an HACCP plan need to develop and implement a series of prerequisite programs prior to establishing HACCP.
Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
Chlorine dioxide is one powerhouse sanitizer that is getting more attention recently as food processors look for more efficacious products to help them win the sanitation battle.
All food establishments are required to maintain sanitary conditions to ensure the safe production of food.
The effective use of chemical washes and antimicrobials is decidedly one of the most important aspects of the sanitation program in a food plant.
In the food industry, chemicals are routinely used to sanitize and disinfect product contact surfaces.
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.
Food sanitation is a team effort between your facility and skilled sanitation providers.
Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.