While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.
There is a grave misunderstanding in our industry that the ATP monitoring system is a “bug test” when it really is a “dirt test.”
Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.
Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.
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.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
Sanitation Standard Operating Procesures are instructive, directive and are written to contain actions around a task—likely intended to fulfill a policy’s requirements.
Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors.
The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.
Approaches to egg safety in retail food establishments are presented and discussed.
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.
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.
Street HACCP involves modifying the seven HACCP principles such that they are easily integrated and become a natural part of the small retailer’s operation
The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.
Teamwork and preparation are necessary to meet the constant and enormous challenges of producing safe food as well as passing a food safety audit with flying colors.