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

Addressing Biofilms through the Sanitation Process
Addressing Biofilms through the Sanitation Process

The importance of biofilm prevention cannot be underestimated and should be addressed through effective sanitation programs.

5S in the Food Industry
5S in the Food Industry

The five principles of sort, straighten, shine, standardize, and sustain comprise the 5S lean manufacturing method.

Process Water: Going Green Doesn’t Mean Less Safe
Process Water: Going Green Doesn’t Mean Less Safe

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.

7 Simple Rules for Effective and Hygienic Dry Goods Storage
7 Simple Rules for Effective and Hygienic Dry Goods Storage

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.

 

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.

The Rationale of Redefining a Sanitation Program
The Rationale of Redefining a Sanitation Program

When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.

The Top 10 Reasons Why I Couldn’t Keep Sanitation People
The Top 10 Reasons  Why I Couldn’t Keep Sanitation People

Excessive sanitation department turnover is hard on everybody.

Importing Challenges for Dietary Supplement Firms under FSMA and FSVP
Importing Challenges for Dietary Supplement Firms under FSMA and FSVP

Understanding the applicability of the Food Safety Modernization Act to the dietary supplement industry is another confusing and challenging regulatory issue for an industry still struggling with Current Good Manufacturing Practices.

Removing Allergens Means Rethinking What “Clean” Means
Removing Allergens Means Rethinking What “Clean” Means

Sanitation is a key component of the allergen program for companies that make products with different allergen profiles in the same facility.

Hygienic Zoning in Food Manufacturing Factories
Hygienic Zoning in Food Manufacturing Factories

The design of a robust hygienic zoning program is the result of a thorough risk assessment.

Reduced Moisture Design & Sanitation: Best Practices
Reduced Moisture Design & Sanitation: Best Practices

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

Validation, Verification, and Monitoring of Cleaning in Food Processing Factories
Validation, Verification, and Monitoring of Cleaning in Food Processing Factories

Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.

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.

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