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New research suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces.

The backbone of innovation relies on what some call the "underbelly" of the industry: sanitation. Many would agree that sanitation is the most fundamental aspect of an operation's ability to consistently produce high-quality, safe food. But how much does our industry really know about sanitation as a whole?

A recent study of hatcheries has demonstrated the efficacy of tailored advice on preventive controls for Salmonella, as well as provided insight into the prevalence of the pathogen in commercial British hatcheries.

In this episode of Food Safety Matters, we interview Joe Stout, the recipient of Food Safety Magazine’s 2022 Distinguished Service Award, on his four-decade career as a sanitarian, the myriad challenges of sanitation work, the solutions offered by hygienic design, and ways that companies can cultivate a healthy sanitation culture.

This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 

Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.

Make sure your food safety plan is ready for a U.S. Food and Drug Administration inspection before it's too late.

Food companies need to embrace a change in their culture to one of collaboration with their internal colleagues and their equipment and infrastructure supply chain. Public health can only be maintained with safe food, and a culture of hygienic design helps deliver it in a responsible way.  

It is much easier and less expensive to deal with a food facilities pest control problem when it is a risk, versus waiting until later when it is a reality.

We need to better define the requirements around ambient air testing in the latest version of the Safe Quality Food audit scheme.