Facilities

RSS

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.

The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.

Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

When looking for new or used equipment, cleaning and sanitizing of the equipment should be fully considered in its design and operation.

While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.

Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.

The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.

A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.