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Articles by Keyword - Hygiene
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Features: Incorporating a Color-Coding Program
Best practices in implementing a color-coding system for food safety
Features: Handwashing’s Risks and Rewards
The lack of standards and processes for hand hygiene complicates the effort to reduce the risk of foodborne illness in food service and retail
Soil detection, indicator microbial detection, and pathogen detection systems designed for hygiene monitoring programs in concert with plant sanitation
Excellent hygiene in and outside the plant helps minimize the need for treatment.
Implementing a well-delineated color-coded system is one of the most effective and straightforward ways of preventing cross contamination and maintaining good hygiene.
Process control drives almost all food safety measures, with the exception of handwashing and hand hygiene. These remain a frontier without meaningful, measureable, and manageable standards.
Departments: The 100% Solution to Worker Testing
Employee training has always posed challenges for food companies. Consider language, for example. English may be a second language for many employees, which raises the issue of worker comprehension. Do employees really understand the concepts and procedures being taught, particularly the importance of product safety?
Departments: Personal Hygiene and Food Safety
Due to a heightened public awareness as a result of all types of media coverage concerning foodborne illnesses, the level of training for employees working in the food industry in general needs to be increased. This is a responsibility that the food industry has to their clients and the general public. Employers have a responsibility to provide a well-designed, informational training program for employees to follow while on the job. It is important that this training be communicated in language that all...