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.
Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.
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.
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