Facilities

RSS

Researchers have developed and validated a rapidly vaporizing antimicrobial liquid designed for dry sanitization, which, after further optimization and regulatory approvals, could offer a potential alternative to highly flammable alcohol-based solutions.

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.

The engineering-led assessment program helps food and beverage processors identify drainage risks, prioritize hygienic upgrades, and implement facility-specific standard operating procedures (SOPs) for long-term performance.

Microbial issues can be a serious problem. From recalls to reputational damage, the more you know, the more prepared you will be. Get the expert knowledge you need from IFC.

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

This episode of Food Safety Five discusses updated USDA-FSIS guidance on Listeria testing in RTE facilities, the latest on the Boar’s Head facility behind the fatal outbreak of 2024, and a real-world Listeria “Seek and Destroy” success story.

3-A Sanitary Standards Inc. has published new editions of its standard for farm milk cooling and holding tanks, and its foundational hygienic equipment design standard.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.

Boar’s Head has reopened its Jarratt, Virginia production facility, which was closed after being implicated in a fatal listeriosis outbreak in 2024. The company says the plant, which had exhibited serious food safety and hygiene violations, has undergone renovations and enhancements.