According to Rentokil’s State of the Rodent Report, rodent activity is increasing nationwide due to milder winters, rapid construction, and urban population growth. Foodservice and food processing establishments are not immune, threatening food safety and brand reputation.
Commercial Food Sanitation (CFS) Institute North America, housed at the Intralox global headquarters in New Orleans, Louisiana, will be home to trainings, collaboration, and hygienic design support for food industry sanitarians and processors.
The new Cascade Water Recirculation system and Inspira Series high-speed bagmaker from Heat and Control are designed to meet food processors’ sustainability and efficiency demands.
A study from the Arkansas Center for Food Safety demonstrates the importance of application time and product formulation in the effectiveness of hand sanitizers, which is critical for food handlers.
In this episode of Food Safety Matters, we speak to Dr. Kathy Knutson, consultant and PCQI educator, about how to create and implement a robust and comprehensive environmental monitoring program.
In response to a petition submitted by Cargill, FDA has amended existing regulations to provide for the use of hydrogen peroxide in food production, including meat and poultry, as an antimicrobial agent, oxidizing and reducing agent, and bleaching agent, and to remove sulfur dioxide.
At the core of improper sanitation practices within retail foodservice settings is a lack of clarity in sanitation terminology and the standards in the Food Code
A recent study found that Listeria monocytogenes from multispecies biofilms exhibits higher growth in ready-to-eat (RTE) cold-smoked salmon than L. monocytogenes from single-species biofilms. Additionally, L. monocytogenes contamination from the multi-species biofilm surpassed EU regulatory limits after 15 days of storage.