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Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Today’s food plant pest control programs should be effective, fully documented and automated.

To develop appropriate Good Manufacturing Practices, there are prerequisites with which the food manufacturing entity must comply.

Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.

Sanitary design is much more than principles that support an organization’s food safety program.

Despite the importance of sanitation within the food processing environment, foodborne illness outbreaks continue to be linked to products produced under unsanitary conditions.  

Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.

The principal goal of the European Hygienic Engineering & Design Group is the promotion of safe food by improving hygienic engineering and design in all facets of food manufacture.

The development and implementation of extensive food safety systems at Butterball is ongoing to identify and prevent product contamination.