Food Safety Magazine

The goal is to get food handlers to habitually wash their hands before starting work and frequently during work.

New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.

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.

Audits ensure that your plant’s food safety and quality assurance processes are working properly.

Food processors interested in successfully implementing an HACCP plan need to develop and implement a series of prerequisite programs prior to establishing HACCP.

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

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

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

Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.

All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.

Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.      

Personal hygiene should be an integral part of the food quality and safety for each and every food processor.

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

Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.

When good sanitation practices in the food manufacturing environment are consistently, even habitually, applied over time, all of the company’s food safety programs are enhanced.