When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
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.
The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.
SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.
Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum
The importance of a sound environmental monitoring program cannot be overstated.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
Joseph M. Stout is interviewed to provide an industry perspective on the general sanitation principles and practices at work in today’s food manufacturing operations.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.
ATP monitoring has changed food safety program operations, delivering real-time sanitation data and enabling cleaning teams to make informed decisions about the cleanliness of equipment.
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.
Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.
Adenosine triphosphate (ATP) detection has become the industry standard for “measuring” or monitoring these sanitation programs.
Food sanitation is a team effort between your facility and skilled sanitation providers.
The latest technological advancements in sanitation monitoring have greatly simplified ATP test data plan creation, and test data collection and interpretation.
Conservatively, going green can save the food industry upwards of $15 million annually.