OpenClean Technologies today announced that the world’s first hand sanitizing door handles that easily integrate with or replace existing restroom door handles to make hand sanitization easy, intuitive and accessible, are now available.
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.
Food safety professionals can experience the power of handwash gamification at the 2018 Food Safety Summit.
April 9, 2018
Food safety professionals gathering for the 2018 Food Safety Summit, May 7-10 in Rosemont, IL, will have the unique opportunity to experience the power of handwash gamification in reducing the risk of brand-damaging outbreaks and costly recalls.
When Yaohua Feng, an assistant professor at Purdue Food Science, observes home cooks, 64 percent of them don’t wash their hands before making a meal — and that’s when they know they’re being watched. And unfortunately, employees at processing facilities aren’t always much better.
Personnel training is one of the cornerstones of the Food Safety Modernization Act (FSMA). Under the Preventive Controls rules, employee training is now mandatory for both human food and animal food manufacturers.
Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.
To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.