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Home » Topics » Sanitation » SSOPs

SSOPs
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ARTICLES

The Rationale of Redefining a Sanitation Program

Robert W. Powitz, Ph.D., M.P.H., RS, C.F.S.P.
June 24, 2020
When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.
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The Importance of Cleaning for Food Safety

Barbara Kanegsberg Ed Kanegsberg Ph.D.
August 20, 2019
Without appropriate cleaning, effective disinfection can be difficult or impossible to achieve.
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Reduced Moisture Design & Sanitation: Best Practices

Karl Thorson Gina R (Nicholson) Kramer RS/REHS
April 16, 2019
The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.
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Validation, Verification, and Monitoring of Cleaning in Food Processing Factories

Duane Grassmann
February 20, 2019
Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.
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Top Ten Misconceptions about Sanitation

October 11, 2018
Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.  
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Incorporating Predictive Maintenance into Your Preventive Maintenance Program

April 13, 2018
Preventive maintenance is one of the six basic prerequisite programs that benefits processors in more ways than just food safety.
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Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols in Wineries

April 1, 2018
Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.
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The Importance of Periodic Equipment Cleaning

February 13, 2018
Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
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Essentials of Hazard Analysis for Process Preventive Controls: Part 1

February 13, 2018
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
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The New Face of Sanitation Programs: New Rules, New Challenges

October 18, 2017
Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.
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March 4, 2021

Environmental Pathogen Management: Working Toward a Preventive Model

LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

March 9, 2021

Using a Quality Management System as a Competitive Advantage

LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey. 

March 16, 2021

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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