Facilities

RSS

The basis for sanitation is the removal of soils from the manufacturing environment.  

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

In an industry where food safety is paramount, standards of cleanliness rise with each passing year.

It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.

Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.

Good conveyor hygiene is essential for any sanitation program for food-related applications.

The first step of a sanitation program self-inspection is simply to walk through the processing plant.