BROWSE ALL ARTICLES BY TOPIC

Articles by Section - Feature: Safety & Sanitation

Listing articles 21 to 30 of 80

Departments: Sanitation Measures for Food Processing Facility Pest Management

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.

Departments: California Requires New Certification for Food Handlers

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...

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.

Departments: Start a Food Safety Management System

Businesses from all links in the food chain are increasingly challenged to implement a structured food safety management system (FSMS) that is incorporated into the overall management activities of the organization. This challenge comes from the requirement to comply with a growing number of regulations, as well as pressure from customers and the ethical obligation to protect consumers from illness and injury by providing safe food.

Departments: Sustainability Certifications for Food Manufacturers

As sustainability gains momentum throughout the food industry, we’re seeing the increasingly popular use of ecolabels and certifications like organic, Marine Stewardship Council, and Pesticide Residue Free by primary producers. Third party certifications provide a valuable and credible way for these businesses to tell potential customers about their sustainability efforts. While most current certifications focus on primary producers, third party verification can also play a valuable role in advancing...

Pagination

Advertisement

 

Current Issue

Current Issue

April/May 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements