Sanitation

RSS

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.

Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.

The latest technological advancements in sanitation monitoring have greatly simplified ATP test data plan creation, and test data collection and interpretation.

Food sanitation is a team effort between your facility and skilled sanitation providers.  

Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.

Adenosine triphosphate (ATP) detection has become the industry standard for “measuring” or monitoring these sanitation programs.

SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.

With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.