Facilities

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Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.

Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.

SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.

With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.  

Pest management must be afforded the same level of importance as any other aspect of food safety.  

A virtual simulator developed by public health veterinary professionals at Scotland's University of Edinburgh Veterinary School can strengthen and enhance learning by allowing veterinary and public health students to explore a realistic online work environment without having to be at an abattoir or other food processing facility.

Often overlooked and critical for food safety are the plumbing systems installed in your facility. Read more for how you can keep your facility out of “hot water” down the road.  

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

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