Food Safety Magazine

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
 

When growth exceeds destruction by cleaning and disinfection, microorganisms inevitably become persistent and form biofilms.
 

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

There is a grave misunderstanding in our industry that the ATP monitoring system is a “bug test” when it really is a “dirt test.”

Selecting the equipment used for sanitation in the food processing and handling facility is as important as selecting the chemicals themselves.

It has been proven repeatedly that handwashing plays a key role in both personal health and food safety in food manufacturing and foodservice/retail operations.

The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.

Actively developing biorenewable chemicals makes economic sense in today’s challenging financial crisis.

Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.

Food manufacturers know that the easier it is to clean and sanitize food production lines, the better the overall sanitation result.

Top of the line CIP systems and sanitizers can win top honors for safety and quality.

Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.

MBA Poultry has improved the safety of its operations using cutting-edge food safety technology.

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

Teamwork and preparation are necessary to meet the constant and enormous challenges of producing safe food as well as passing a food safety audit with flying colors.

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.

Part two of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.

Problems with food protection rise exponentially with crowding and overuse, particularly in the foodservice realm.