Articles Tagged with ''sanitation''

Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.

The air around your product should be maintained just like all equipment and product itself. The air intake system should be part of your sanitary design program, evaluating the design to ensure inspection and cleaning hatches are installed at various points for proper maintenance.

More companies across the food industry have been transitioning to software systems versus paper to manage sanitation scheduling, processes and documentation. This allows them to integrate with sanitation standard operating procedures (SSOPs) and also help improve food safety. They can also help better coordinate regular facility maintenance tasks.

We recently held the annual Sanitary Design Workshop in Chicago, and this important food safety training event continues to get better every year (Snack Food & Wholesale Bakery is the exclusive media sponsor of the event).

Camfil APC has designed its Farr Gold Series industrial dust collectors to remove hazardous and nuisance dusts from factories while occupying the smallest possible floor space.

Sanitary equipment design is essential to ensuring food safety in the snack and bakery industry. To that end, the Baking Industry Sanitation Standards Committee (BISSC) has established standards and guidelines for the design and operation of equipment.

Meritech has announced its latest innovation, the ProTech XV.