What do you do when you find yourself in charge of your plant’s sanitation program? How did you get here? Who in their right mind would want to be accountable for such an enormous responsibility? The shared lessons on the essentials of food sanitary plant design.
Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
The success of any sanitation program, whether you are just starting or retrofitting an existing program, begins and ends with the food safety culture of the company and of the plant.
Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.
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.
Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.
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.
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.
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
Sanitary design is much more than principles that support an organization’s food safety program.
Incorporation of hygienic design into your food processing facility can prevent development of pests and microbiological niches for increased food safety.
FDA takes a look at the food safety programs over 2003.
Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?
Lighting consultants often can increase productivity, enhance safety and augment sanitation with minor modifications to the existing lighting system—with an eye toward economy.
Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.
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.