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The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.

An effective sanitation program is key to controlling food safety issues such as Listeria monocytogenes and Salmonella and maintaining product shelf life. This article takes an in-depth look at the important process of deep cleaning as part of a normal sanitation plan.

Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.

Sanitation Standard Operating Procedures are instructive, directive and are written to contain actions around a task—likely intended to fulfill a policy’s requirements.  

Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.