Sanitation

RSS

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.

Biofilm remains a significant public health-related issue in the food industry. The group behavior of pathogens results in resistant behaviors, including for commonly used disinfectants and antibiotics. Through the food supply chain, these pathogens can easily enter into the human and animal populations, making it imperative to understand the biofilm formation dynamics of these pathogens and how to prevent and control their formation.

Safe Foods Corporation hosted a ceremony for its latest expansion project, which will increase the company’s capacity to produce sanitation solutions for the food industry.

EvaClean has developed its Avian Influenza Mitigation (AIM) initiative to provide poultry producers with enhanced decontamination processes and a safer, more affordable disinfection solution. 

In this episode of Food Safety Matters, we interview Joe Stout, the recipient of Food Safety Magazine’s 2022 Distinguished Service Award, on his four-decade career as a sanitarian, the myriad challenges of sanitation work, the solutions offered by hygienic design, and ways that companies can cultivate a healthy sanitation culture.

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.