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.
All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.
Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.
SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.
With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.
Pest management must be afforded the same level of importance as any other aspect of food safety.
Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.
Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
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.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
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.
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
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.
To promote food safety and sanitation, competitors often tour St. Clair’s facility as an educational opportunity.
Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Following simple, industry-tested sanitation best practices results in effective and efficient sanitation.
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.