Sanitation

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In low-moisture food manufacturing, keeping your facility dry is key environmental control, yet many facilities treat water in their environment with a level of complacency that does not match its impact. What is needed is a more disciplined mindset—one that treats water with the same seriousness applied to other high-risk materials, such as glass.

The solution includes a clean-in-place (CIP) spray header and can be used to apply sanitizing chemicals to food processing equipment such as conveyors, hoppers, bins, mixers, and other production areas.

The VR Sleeve Gloves combine heavy-duty nitrile gloves with PolyCo’s lightweight VR Protective Sleeves for protection against disinfectants and other harsh chemicals.

The Pest Management Pyramid graphic is a great tool for visualizing the integration of tactics toward the goal of preventative and sustainable pest management programs at food processing facilities. IFC has the expert knowledge your food safety program needs.

When a certain protein pathway was disrupted in the assembly of extracellular matrices, normal Bacillus cereus biofilm formation was impaired, but compensatory responses enabled a level of matrix plasticity that could help explain why biofilms are difficult to eradicate.

This article discusses how, in most cases, more microbial reduction comes from cleaning than from sanitizing. 

The Controlled Rotating Retractor and Controlled Rotating Retractor UltraPure are designed to provide up to twice the cleaning efficiency of conventional static spray balls while reducing water and cleaning media consumption.

With warmer weather comes increased pest pressures, threatening flock health and food safety in pre-harvest poultry operations. Insects and rodents act as vectors for pathogens, making robust integrated pest management, complemented by effective chemical control, essential to reducing contamination risks.

IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to save cleaning time.

This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell by” dates based on microbial changes on meat, and ultra-processed food nutrition and purchasing realities.