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.
This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
An effective sanitation program is key to controlling food safety issues such as Listeria monocytogenes and Salmonella and maintaining product shelf life. This article takes an in-depth look at the important process of deep cleaning as part of a normal sanitation plan.
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.
Learn how a carefully orchestrated sanitation program can protect you brand.
BioControl’s MVP ICON® is a complete Hazard Analysis and Critical Control Points management system that allows for fast, accurate environmental monitoring of surfaces after cleaning and sanitizing.
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.
Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
Audits International reports the results of their Home Food Safety survey.
Good personal hygiene is directly linked to good Sanitation Standard Operating Procedures.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.