Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.
The success of any sanitation program, whether you are just starting or retrofitting an existing program, begins and ends with the food safety culture of the company and of the plant.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.
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