Experts offer advice on creating food and beverage processing facilities that are easy to clean, while also looking to a future that includes automating the process.
To minimize the risk of cleaning tools becoming a source and vector of cross contamination, they must be appropriately cleaned, disinfected and maintained.
Episode 1 of The National Provisioner's video series on trends in the industry with Jorge Izquierdo of PMMI
September 15, 2017
In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the struggle of sanitizing equipment and what features processors are looking for to make that process easier and more thorough.
Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.
Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”