Sanitation

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If your job in the food industry is plant inspection, here are some lessons from one who’s been there.

Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.

The potential applications of this work with Bt maize are discussed with regard to reductions in pesticide use and resistance, as well as benefits to crop safety.

Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.

Preventive maintenance is one of the six basic prerequisite programs that benefits processors in more ways than just food safety.

A sanitation issue that processors always rank high on their list of concerns is employee compliance with cleaning protocols and policies.

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.