Sanitation

RSS

When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.

Excessive sanitation department turnover is hard on everybody.

Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.

5S (Sort, Set in order, Shine, Standardize, and Sustain) are key to improving operational efficiency in your processing plant.

Part 2 of what processors expect to focus on in the year 2020.  

Are you required to perform environmental monitoring under the Food Safety Modernization Act’s Preventive Controls for Human Food rule? It depends.

Trending environmental monitoring data can help with a root-cause analysis to uncover the origins of the positive finding and may inform the mitigation strategy.

The purpose of farm food safety is to assess and minimize the risk caused by microbial contamination.

Without appropriate cleaning, effective disinfection can be difficult or impossible to achieve.

For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.