Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.
The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.
SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.
Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum
In the era of biomass waste turned into energy and bioengineered seeds planted for food, there is much information to absorb about our food and its landscape. However, one thing is certain: Food safety cannot be separated from environmental safety to safeguard public health.
An effective sanitation program is key to controlling food safety issues such as Listeria monocytogenes and Salmonella and maintaining product shelf life. This article takes an in-depth look at the important process of deep cleaning as part of a normal sanitation plan.
Each quality program can be difficult to integrate and implement given limited staff and budget.
MBA Poultry has improved the safety of its operations using cutting-edge food safety technology.
This article introduces the Sanitation column to Food Safety Magazine as an important aspect of food safety.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
Feature of the infrared thermometer make it ideal for quality control and regulatory screening of foods.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.
Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.
Conservatively, going green can save the food industry upwards of $15 million annually.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.
An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.
Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.