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Articles by Section - Feature: Safety & Sanitation
Listing articles 11 to 20 of 73
Excellent hygiene in and outside the plant helps minimize the need for treatment.
Departments: Growing Need for Food Allergen Training
With the number of consumers threatened by peanuts, soy, and other ingredients on the rise, manufacturers and processors must consider training a priority.
Departments: Food Safety Happens in a Vacuum
System sprays down, sucks up sterile liquid to get pathogens off food surfaces
The arrival of spring can send us into a cleaning frenzy. During spring cleaning, we assess trouble spots in our homes, remove clutter, and sanitize thoroughly. The same concept should apply in your food processing facility, where cleanliness standards aren’t just good practice—they’re required.
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.
Departments: Capitalize on Pest Technology
Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.
Departments: Multiply Your Meat and Poultry Attack
Intervention strategies have been on a rapid development track during the past decade, with a number of companies not only adopting the strategies in their processing plants but, in many cases, making them integral components of their hazard analysis and critical control points (HACCP) plans.
Departments: CIP Spells Savings
Clean-in-place and sterilize-in-place (CIP/SIP) systems are essential to safe, efficient food production. Between different product runs and on a regular basis, product handling, processing, conveying, and packaging equipment components undergo crucial washdowns to eliminate contaminants. And regularly well-cleaned equipment also tends to enjoy extended operation life, providing an important cost benefit to food and beverage companies.
Effective July 1, California will require all employees who handle food in restaurants to earn a California Food Handlers Card. This legislation, modeled on successful programs in other states, will affect more than 1.4 million food industry jobs.
Departments: The Microbiology of Cereals and Cereal Products
Bacteria are frequent surface contaminants of cereal grains. For bacteria to grow in cereal grains, they require high moisture or water activity (aw) in equilibrium, with high relative humidity. Generally, bacteria are not significantly involved in the spoilage of dry grain and become a spoilage factor only after extensive deterioration of the grain has occurred and high moisture conditions exist. However, bacterial pathogens and spoilage bacteria, such as spore-forming bacteria that cause ropiness in...