Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.

Foreign material is an ongoing issue in food plants. The food safety foreign material plan must consider types of foreign materials, effectiveness of detection devices, and rapid screening of food safety device kick-outs. Tools to enhance investigation of these materials are equipment component mapping, defined burst limits, and protocols to restart the line.  

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.

In food processing and service environments, hygienic equipment design is critical to food safety.

From flying cars to sustainable energy sources, visions of tomorrow’s most life-enhancing technologies invariably revolve around more efficient ways to operate.