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Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
Adenosine triphosphate sanitation verification systems are now the standard method for evaluating and monitoring sanitation efficacy at food companies around the world.
Under the final Sanitary Transportation rule, primary responsibility for nearly all safety risks during transportation falls to the shipper. Do you know the extent of your responsibility?
One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.