Sanitation

RSS

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.  

One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.

The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.

Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.

Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.

SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.

With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.