Food Safety Magazine

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.

Whether you are building a new food manufacturing facility or maintaining your plant, sanitary design of the facility and equipment is one of the most effective food safety strategies.

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.

Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.

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

Failure to adequately clean equipment can result in biofilms that may require special cleaning methods to effect removal.

Food safety considerations regarding hand washing are not confined to foodservice workers or food production and processing employees.

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

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.

Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.

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

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

Need a portable thermometer? Find out how to choose exactly what you need.

Good personal hygiene is cited by leading experts and regulatory agencies as one of the most significant controls in avoiding microbial contamination of foods.