Sanitation

RSS

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.  

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.  

Pest management must be afforded the same level of importance as any other aspect of food safety.  

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.  

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.