Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.
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.
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.
Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.
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.
Pest management is a critical component of food safety programs worldwide.
It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.
Food allergies are a real and growing public health issue.
Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.
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.
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.
Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.
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.
How do we make sure that we have put sanitation in a position to be the most important department in the plant?
Although the cleaning and sanitizing of a food production operation go hand in hand, the verification of the effectiveness of the latter step has received increasing attention recently.
Joseph M. Stout is interviewed to provide an industry perspective on the general sanitation principles and practices at work in today’s food manufacturing operations.
The first step of a sanitation program self-inspection is simply to walk through the processing plant.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.