BROWSE ALL ARTICLES BY TOPIC

Articles by Keyword - Sanitation

Listing articles 11 to 20 of 35

Departments: Keep Refrigeration Units Clean

The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.

News: Elevating Room Sanitation Quality

In recent years, the focus on the environmental quality of the food production landscape has increased. Although far from being a new problem, high-profile cases resulting in sickness and death traced back to the manufacturing process have caused the industry to reassess contamination control strategies, an issue currently under discussion in the Senate and inherently linked to food safety. Some level of contamination control naturally already exists and, given the diversity in environmental production...

Columns: Red, Yellow, Green, Go

Cultivating behavior change requires a specific communication strategy. The objectives of this strategy are to ensure that food employees and managers throughout the facility are familiar with food safety standards, their role in maintaining these standards, and the consequences of not maintaining these standards.

Features: Integral Role for Clean-in-Place Technology

Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.

Columns: Controlling Pests Requires Staff Participation

In any food processing plant, a pest management program is only as strong as the employees who implement it. To ensure a successful pest management program, the staff should be given training about prevention of pest problems before they occur. Not only does this serve as a low-cost training opportunity in a stressed economy, but it also can save money long-term by preventing pest problems that would require costly remediation.

Columns: Outsourcing Sanitation a Smart Alternative

After a string of high-profile nationwide foodborne illness outbreaks in 2009, food safety reform is a high priority for legislators and consumers alike. Big changes are on the horizon to overhaul the federal agencies that ensure that consumers are protected against the bacteria and disease that contaminate food and threaten overall security.

Columns: Sanitation Equipment to Fit Your Needs

My last article focused on sanitation training and the five basic steps for cleaning a food plant. In this article I address the pitfalls, as well as the results, you can expect when you implement a high-quality food safety/sanitation system.

Columns: Drain Sanitation Delivers Peace of Mind

When we think sanitation, we think cleanliness, and when we think cleanliness, we think about an effective food safety program and the peace of mind that results from it. That’s why food safety and cleanliness go hand in hand. A clean area means an area with clean surfaces, clean air, and clean surrounding environments. One of the definitions of “clean” is “free from dirt, filth, or impurities.” And to make clean is to remove dirt, filth, or unwanted substances.

Features: ATP Bioluminescence Moves Mainstream

This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry.

Departments: Improve Your Sanitation Training Program

Across the food industry, legions of plant sanitarians would swear they could comfortably retire if they had a sawbuck for every time they have heard this axiom. While battle fatigue associated with this oft-used adage is understandable, its underlying message—that effective cleaning and sanitizing are essential prerequisites for producing safe, quality food—remains at the core of sanitation training programs.

Pagination

Advertisement

 

Current Issue

Current Issue

April/May 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements