Facilities

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The five principles of sort, straighten, shine, standardize, and sustain comprise the 5S lean manufacturing method.

When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.

Excessive sanitation department turnover is hard on everybody.

Understanding the applicability of the Food Safety Modernization Act to the dietary supplement industry is another confusing and challenging regulatory issue for an industry still struggling with Current Good Manufacturing Practices.

Sanitation is a key component of the allergen program for companies that make products with different allergen profiles in the same facility.

The design of a robust hygienic zoning program is the result of a thorough risk assessment.

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.

The bakery industry is gaining a better understanding that there are hazards associated with its products.

The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.