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.
Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.
The first article in a series discussing the multiple components of food inspections.
As your company’s most valuable asset, it is essential to protect your products from all sources of 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.
Hygienic standards in food processing operations continue to rise with each passing year, and they have never been higher than they are today.
Food sanitation provides great opportunities or challenges, depending upon how you like to view the opportunities at hand.
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.
The two basic ingredients of any food company's sanitation program are cleaning and sanitizing.
Selecting the equipment used for sanitation in the food processing and handling facility is as important as selecting the chemicals themselves.