Sanitation

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This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 

Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.

With the onset of the COVID-19 pandemic, all industries that need to maintain microbiologically safe environments have shown a renewed interest in antimicrobial coatings and their application.

Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.

The key to preventing foodborne illness outbreaks associated with S. aureus, which is impervious to the cooking killstep, lies in the education of food handlers.

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. 

Robots and other innovative food automation equipment are revolutionizing commercial kitchens, but are potential food safety risks being overlooked?

Compliance training like Good Manufacturing Practices (GMPs) can be optimized and engaging with a little creativity.  

Survey will help researchers gain a better understanding of cleaning and sanitation methods for blueberry harvesting.

Alfa Laval has introduced its new PlusClean cleaning nozzle, delivering 100 percent cleaning coverage in shadow areas.