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The NEMO R. MY Magnetically Coupled Pump is hermetically sealed and utilizes a magnetic coupling to transmit torque, resulting in a leak- and maintenance-free design.

Applications are open until April 27. Fabricators, users/processors, and regulatory sanitarians will participate in five expert working groups.

Every component of SafetyReel FS that comes into contact with compressed air meets U.S. and EU food-contact regulations, supporting food safety in food and beverage manufacturing environments.  

With a six-decade career that includes founding the Global Harmonization Initiative, Mr. Lelieveld was formerly a longtime member of Food Safety Magazine's (FSM’s) Editorial Advisory Board and a past recipient of the FSM Distinguished Service Award.

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.