Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.
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.
Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.
The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.
Five of the most effective ways to select and use cleaning and sanitizing chemicals in the food sanitation program are presented.
Selecting the equipment used for sanitation in the food processing and handling facility is as important as selecting the chemicals themselves.
Good personal hygiene is cited by leading experts and regulatory agencies as one of the most significant controls in avoiding microbial contamination of foods.
The two basic ingredients of any food company's sanitation program are cleaning and sanitizing.
Actively developing biorenewable chemicals makes economic sense in today’s challenging financial crisis.
Improper or incomplete cleaning procedures can create food safety issues in a kitchen, whether it’s in a grocery store, restaurant or home.