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.
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.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
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 production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.
Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.