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The closing session of the 2022 Food Safety Summit focused on the realities and challenges of sanitation in food processing facilities, as well as how facilities can use sanitation verification data and analysis as tools to drive hygienic improvements.
This article provides insights into audit success, presents some ways to reduce findings, and offers some pointers to auditors on what elements to watch for in a well-functioning sanitation team.
The njp Science of Food journal recently published an article about handheld DNA sequencing devices for monitoring environmental factors in food factories.
Bayzi Corporation has developed the cleaning technology needed to quickly fight the spread of viruses like SARS-CoV-2 as well as bacteria, fungi, bed bugs and biofilms.
The U.S. Food and Drug Administration (FDA) has released its annual Inspection Observation Data for 2020, and violations on the Foreign Supplier Verification Programs have increased.
Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.
EXAIR’s new 1/2 NPT No Drip External Mix Air Atomizing Spray Nozzles work in the same way our standard atomizing nozzles do, but have the added benefit of positively stopping liquid flow when compressed air is shut off.
Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.
In every level of snack and bakery production, allergen control is of utmost importance. Training operations staff on best practices is vital, and systems to keep personnel continually on track are also essential.