Cleaners/Sanitizers

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The first article in a series discussing the multiple components of food inspections.  

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

The two basic ingredients of any food company's sanitation program are cleaning and sanitizing.

Selecting the equipment used for sanitation in the food processing and handling facility is as important as selecting the chemicals themselves.

Five of the most effective ways to select and use cleaning and sanitizing chemicals in the food sanitation program are presented.

Good personal hygiene is cited by leading experts and regulatory agencies as one of the most significant controls in avoiding microbial contamination of foods.

Ozone may be viewed as advantageous over other chemical sanitizers used in the food industry for sanitation purposes.

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.