Sanitation

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A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.

Chemical-free cleaning in the greater context of green cleaning is becoming the rule instead of the exception.

3M’s Commercial Solutions is phasing out its traditional bleached corrugated boxes and phasing in greener Kraft brown boxes for products such as 3M's Scotch-Brite Hand Pads and Griddle Cleaning products.

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.  

One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.

The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.