Sanitation is a fundamental aspect of food safety, as safe food cannot be produced in the absence of hygienic conditions. Sanitation includes the methods, procedures, and chemicals used to clean food processing equipment, as well as hygienic design of facilities and equipment and food worker hygiene.
Biofilm is a colonial structure formed by microorganisms in order to survive and adapt in adverse environmental conditions. Biofilms formed by bacteria in food processing facilities can lead to transmission of disease, food contamination, spoilage of food products, and/or damage to food production surfaces.
Clean-in-place (CIP) describes systems and equipment used in food processing that can be cleaned and sanitized without being disassembled or moved. Clean-out-of-place (COP) denotes systems and equipment that must be disassembled, relocated, or specialty treated in order to clean and sanitize them.
Environmental monitoring is a process used in food processing facilities that assesses how effectively the plant is being cleaned. This typically means swabbing various surfaces for pathogens and performing a lab analysis of these samples.
Food production and processing facilities encompasses everything from processing plants to storage and warehouses to retail and foodservice outlets. It also includes the equipment used to facilitate the production, processing, transport, and distribution of food.
Pest control focuses on preventing insects and animals from entering agricultural areas, food processing facilities, storage facilities, or food shipments in transit so that harborage points are minimized and food safety and quality are not compromised.
Sanitation Standard Operating Procedures (SSOPs) are written procedures or programs used to maintain equipment and the facility environment in a sanitary condition for food processing, and are a fundamental part of a food safety plan.
The recently released findings of a five-year study on consumer meal preparation practices by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted the importance of National Food Safety Education Month.
Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.
A recent study carried out environmental monitoring programs (EMPs) for Listeria monocytogenes at three food production facilities in Japan with the aim of developing EMPs that are relevant to Japanese food businesses and to encourage more widespread adoption of EMPs.
Researchers from Kao Corporation have developed a long-lasting skin coating agent that kills pathogens on the hands, paving the way for new hand hygiene solutions that could potentially help food handlers prevent cross-contamination.
A recent study of the microbiological profiles of disposable gloves intended for ready-to-eat (RTE) food handling found the presence of bacteria to be much higher on gloves with visible damage than intact gloves, underlining the importance of regular glove changes, especially when damaged.
A project funded by the Center for Produce Safety has collected information about, validated, and evaluated the efficacy of the cleaning and sanitation practices for harvest equipment among blueberry harvesters and packers.
From contamination concerns to quality control, the spotlight is on your food processing plant. Discover innovative pest management strategies straight from the experts to ensure that you pass your next audit with flying colors!
On Demand:In this session, leaders in food manufacturing sanitation will share their experience in how to increase the efficiency and precision of sanitation programs for root-cause analysis of food safety and quality issues.