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.
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.