Food Safety Magazine

Facilities

The following list is a collection of all articles in the Facilities category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Air/Water Monitoring, Design, Food Plant SOPs, GMPs, Hygienic Equipment Design, Sanitation

Time Flies When Temperatures Rise
Time Flies When Temperatures Rise

The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.

The Evolution of Sanitation and Hygienic Design in Bakeries
The Evolution of Sanitation and Hygienic Design in Bakeries

The bakery industry is gaining a better understanding that there are hazards associated with its products.

Being the Third Eye in a Plant with a Problem - Listeria, Salmonella, Extraneous Materials, or Worse?
Being the Third Eye in a Plant with a Problem - <i>Listeria</i>, <i>Salmonella</i>, Extraneous Materials, or Worse?

If your job in the food industry is plant inspection, here are some lessons from one who’s been there.

Top Ten Misconceptions about Sanitation
Top Ten Misconceptions about Sanitation

Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.

 

Taking a Strategic Approach to Maintenance: Preventive and Predictive
Taking a Strategic Approach to Maintenance: Preventive <i>and</i> Predictive

While a great number of manufacturers take a reactive approach to maintenance, preventive maintenance can improve performance, control costs, maximize uptime, and maintain critical equipment.

Hygienic Room Air Handling in Food Processing Factories
Hygienic Room Air Handling in Food Processing Factories

Air handling in food manufacturing factories is quite different from air handling in commercial or residential environments.

The Importance of Hygienic Zoning to Prevent Product Contamination
The Importance of Hygienic Zoning to Prevent Product Contamination

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Ensuring the Safety of Food Contact Materials: GMPs and Beyond
Ensuring the Safety of  Food Contact Materials:  GMPs and Beyond

The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.

Verification of Effective Sanitation Using A3® ATP Technology
Verification of Effective Sanitation Using A3® ATP Technology

New 3A® ATP Technology offers better verification of effective sanitation and is an improvement over conventional tests.

Preventing Foodborne Illness through Regulatory Compliance and Proper Pest Control
Preventing Foodborne Illness  through Regulatory Compliance and Proper Pest Control

Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.

The Importance of Periodic Equipment Cleaning
The Importance of Periodic Equipment Cleaning

Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.

Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings
Control of <i>Listeria monocytogenes</i> on  Food-Contact and Noncontact Surfaces by  Antimicrobial Coatings

In the course of foodborne listeriosis outbreak investigations, a breakdown in plant sanitation is frequently cited as the root cause.

Upgrade Sanitation Plan to Work Out the Bugs
Upgrade Sanitation Plan to Work Out the Bugs

Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.

Environmental Listeria Monitoring: Seek and Destroy Pathogens
Environmental <i>Listeria</i> Monitoring: Seek and Destroy Pathogens

Whether you are just setting up your environmental Listeria monitoring program or reassessing your existing program, there are basic elements that you will want to include.

A Tale of Unexpected Growth and Development
A Tale of Unexpected Growth and Development

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.
 

Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering
Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering

As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.

How to Deal with a Major System Disruption in a Meat Processing Facility
How to Deal with a Major System Disruption in a Meat Processing Facility

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

A Closer Look at Environmental Monitoring in the Processing Plant
A Closer Look at Environmental Monitoring in the Processing Plant

Survey results are presented from more than 100 food processors on their preparations for compliance with the Food Safety Modernization Act.

Selection, Care and Maintenance Guide for Food Contact Tools and Equipment

Maintaining food equipment properly is important to ensure a sanitary processing facility.

Biofilm: Public Enemy Number One

Food sanitation continues to receive added emphasis in all production facilities.

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