Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.
It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.
Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.
The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.
Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.
Often overlooked and critical for food safety are the plumbing systems installed in your facility. Read more for how you can keep your facility out of “hot water” down the road.
Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.
The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.
Monitoring water activity is a Critical Control Point for many food industry operations.
Compressed air is used in a broad range of applications in the food processing industry.
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.
Processors should conduct an audit of the water and plumbing systems.
A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
Bioaerosols are a risk factor in food safety and should not be overlooked.
Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.
The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.