Air/Water Monitoring

Water System Management for Food Processors

rickstier4@aol.com (Richard F. Stier, M.S.) — Tue, 17 Dec 2024 10:00:00 -0500

The objective of a water quality and maintenance program is to ensure that the water is safe and is of the proper quality for each application.

Reduced Moisture Design & Sanitation: Best Practices

Tue, 16 Apr 2019 00:02:00 -0400

The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

Hygienic Room Air Handling in Food Processing Factories

Mon, 13 Aug 2018 00:00:00 -0400

Air handling in food manufacturing factories is quite different from air handling in commercial or residential environments.

How to Deal with a Major System Disruption in a Meat Processing Facility

Wed, 18 Oct 2017 00:00:00 -0400

Planning for major disruptions in plant processes is critical to minimize financial costs to the facility and to protect consumers.

An Investigational Team Approach to Plant Pathogen Contamination

Mon, 07 Dec 2015 00:30:00 -0500

It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

Process Water: Going Green Doesn’t Mean Less Safe

Mon, 07 Dec 2015 00:10:00 -0500

Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.

Principles of Environmental Pathogen Control

Mon, 08 Jun 2015 00:05:00 -0400

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

In the Food Plant: Danger of Corrosion when Welding Stainless Steel

Tue, 04 Nov 2014 04:00:00 -0500

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

Compressed Air: An Overlooked Source of Contamination in the Food Industry

Wed, 01 Oct 2014 00:00:00 -0400

Compressed air is used in a broad range of applications in the food processing industry.

Airborne Contamination: A Microbiologist’s Perspective

Wed, 04 Jun 2014 00:30:00 -0400

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

Retrofit with Purpose: Take Your Food Facility to the Next Level

Wed, 02 Apr 2014 00:10:00 -0400

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

Facility Risk: Does Your Plumbing Infrastructure Affect Your Bottom Line?

Tue, 18 Jun 2013 05:00:00 -0400

Often overlooked and critical for food safety are the plumbing systems installed in your facility. Read more for how you can keep your facility out of “hot water” down the road.

In-plant Air Handling and Food Safety: There Is a Connection

Wed, 01 Jun 2011 00:00:00 -0400

Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.

Activated and Electrolyzed Water: A Brief Review of a New Generation of Cleaners and Sanitizing Agents

Sun, 01 Aug 2010 00:00:00 -0400

Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.

Ventilation and Water Requirements for Food Processors

Tue, 01 Dec 2009 00:00:00 -0500

The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.

Cross-connections’ Contamination Woes

Mon, 01 Dec 2008 00:00:00 -0500

A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.

Bioaerosols

Wed, 01 Oct 2008 00:00:00 -0400

Bioaerosols are a risk factor in food safety and should not be overlooked.

Water Activity: A New Food Safety Tool

Mon, 01 Oct 2007 00:00:00 -0400

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

Critical Flow: Planning for Water Safety & Quality

Wed, 01 Aug 2007 00:00:00 -0400

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

Assuring Water Quality and Safety in Food Processing

Tue, 01 Aug 2006 00:00:00 -0400

Processors should conduct an audit of the water and plumbing systems.

7 Simple Rules for Effective and Hygienic Dry Goods Storage

Wed, 01 Jun 2005 00:00:00 -0400

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.

The Cold, Hard Facts About Refrigeration Equipment

Tue, 01 Feb 2005 00:00:00 -0500

Refrigerators are designed and manufactured to meet the needs, operations and conditions in commercial settings.

Give Food Plant Sanitarians Their Props

Sat, 01 Jun 2002 00:00:00 -0400

How do we make sure that we have put sanitation in a position to be the most important department in the plant?

Verification of Effective Sanitation Control Strategies

Fri, 01 Feb 2002 00:00:00 -0500

Although the cleaning and sanitizing of a food production operation go hand in hand, the verification of the effectiveness of the latter step has received increasing attention recently.

Water: Ensuring Its Safety for Use in Food Processing Operations

Mon, 01 Oct 2001 00:00:00 -0400

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.

Water Activity’s Role in Food Safety and Quality

Thu, 01 Feb 2001 00:00:00 -0500

Monitoring water activity is a Critical Control Point for many food industry operations.