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.
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.
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.
Street HACCP involves modifying the seven HACCP principles such that they are easily integrated and become a natural part of the small retailer’s operation
The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.
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.
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.
ATP monitoring has changed food safety program operations, delivering real-time sanitation data and enabling cleaning teams to make informed decisions about the cleanliness of equipment.
Too often, pest management is seen as a reactionary process that demands chemicals to solve a problem, but that’s a risky and short-term approach.
Chlorine dioxide is one powerhouse sanitizer that is getting more attention recently as food processors look for more efficacious products to help them win the sanitation battle.
The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.
Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.
Approaches to egg safety in retail food establishments are presented and discussed.
The time has come for the sanitation industry to make the move to software-based sanitation scheduling.