We've gathered experts' best practice tips for how to make those jobs easier and avoid common problems. And they shared insights about the latest in cleaning technology and improvements to scientific methods for validating sanitation.
Sanitation is not a one size fits all process. It’s a complex microbiological formula that requires close collaboration among both chemical providers and professional sanitors, including everything from the sanitation design plan to the training and daily execution.
Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.
Beef processing requires more water per pound than any other type of protein and, the biggest users of water are the carcass washing cabinets used as interventions, which can go through 300 gallons or more per minute.
The findings are of particular interest to meat and poultry processors looking to minimize the use of chemicals in their production processes.
May 11, 2018
Micreos, The Netherlands, released the results of a newly published scientific study that found PhageGuard S, a new treatment for Salmonella reduction on food products, to be more effective than lactic acid (LA) and peracetic acid (PAA).
A strong sanitation program is an essential part of a strong food safety program. There are four basic reasons that we need a good cleaning and sanitation program.