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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.
Food workers are tasked with ensuring the safety and quality of food during handling and preparation activities at food processing facilities and retail foodservice operations.
Food workers, especially those who prepare and/or serve food in commercial processing or retail foodservice operations, must be vigilant about personal hygiene and handwashing protocols.
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.
Pest control should always be top-of-mind for facility managers, but spring and summer provide a great opportunity to set up commercial facilities for success year-round. Managers can take several key steps to start off pest season on the right foot, as explained in this exclusive article by the National Pest Management Association.
The Center for Produce Safety (CPS) has published a summary of the 2022 CPS Symposium, highlighting several crucial food safety findings related to Cyclospora, Listeria, biofilm control, sanitization methods, and more.
A recent study has approximated the economic impact of biofilms on the food industry and describes the existing scientific and technological challenges related to biofilm innovation.
Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.
Biofilm remains a significant public health-related issue in the food industry. The group behavior of pathogens results in resistant behaviors, including for commonly used disinfectants and antibiotics. Through the food supply chain, these pathogens can easily enter into the human and animal populations, making it imperative to understand the biofilm formation dynamics of these pathogens and how to prevent and control their formation.
Safe Foods Corporation hosted a ceremony for its latest expansion project, which will increase the company’s capacity to produce sanitation solutions for the food industry.
A comprehensive "Total Protection" approach to food safety not only helps alleviate the stress of food safety management for better piece of mind, but also delivers a more successful overall result. In this exclusive eBook from Food Safety Magazine, you’ll learn how best-in-class sanitation and chemical solutions are combined with pest control and intervention solutions to enhance your overall approach and management of food safety.
EvaClean has developed its Avian Influenza Mitigation (AIM) initiative to provide poultry producers with enhanced decontamination processes and a safer, more affordable disinfection solution.
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.
LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.
LIVE: August 23, 2022 at 2:00 pm EDT:From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.
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