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Articles by Section - Feature: Safety & Sanitation
Listing articles 51 to 60 of 77
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...
Departments: Hazard or Hype?
Over the past several years, there have been a number of reports claiming that the use of antibacterial hand soaps may lead to the development of “supergerms.” According to these reports, supergerms would be resistant not only to the antibacterial agents used in soap products, but would likely develop resistance to commonly used antibiotics as well. Despite the attention-grabbing headlines such reports have generated, the facts simply do not support these assertions.
The incidence of foodborne illness linked to fresh fruits and vegetables has increased significantly during the past three decades15. Escherichia coli O157:H7 and Salmonella, both previously regarded as pathogens linked to foods of animal origin, have emerged as common agents of produce-related outbreaks. Initial research into the safety of fresh produce focused primarily on surveys to determine the prevalence of pathogens, as well as the efficacy of various sanitation methods to remove or inactivate...
Departments: Effective Sanitation Programs
An effective sanitation program is essential to the overall success of any food handling operation. Good sanitation will be rewarded with improved morale, better productivity and a reduced chance of regulatory incidences or recalls. These are reasons why it is important that every food handling establishment develop an effective sanitation program.
Departments: Listeria Eliminator Wins European FoodTec Award
The company behind the innovation, Gebrüder Abraham Schinken headquartered in Germany, was recently honored with a silver award at the European FoodTec Awards ceremony held at the Anuga FoodTec.
Departments: New Advantages in Pest Control for Food Storage
When it comes to food pest control, most casual observers of the food chain will think of the growing stage as the key problem area. Not so. One of the principle problems associated with crop pest control is when produce is placed in storage.
Departments: Documentation: A Secret Weapon for the Audit
One hundred forty: It is the magic number for an American Institute of Baking (AIB) audit. A score below 140 on any one of the five categories the AIB reviews in their “Consolidated Standards for Food Safety” will result in a score of “unsatisfactory” for the entire audit. One of those categories is pest control, which auditors across the board – from AIB to Silliker to government and customer audits – regard as an important practice to ensure food safety.
During our more than 70 years of business, Professional Pest Control has seen the evolution of food plants and warehouses’ pest control. In the 1940s, my father gave a speech to the Dubuque Dairy Technological Society concerning a serious housefly problem. Although the control method in that era was the spraying of DDT, he spoke about the importance of sanitation and the new Food, Drug, and Cosmetic Act enacted by Congress on June 24, 1938. Also at this time the Food and Drug Administration became...
Departments: Pristine Processing Primer
Faced with an increasing need to maintain carbon and carbon towers in a sanitary condition, the food and beverage industry requires a consistent, reliable sanitization method, and heat optimized technology (HOT) helps address this need. Carbon towers are very efficient in removing chlorine, chloramines and a wide range of organic contaminants.Yet, they are vulnerable to bacterial growth and organic fouling, and therefore require backwashing and periodic sanitization. When fed with surface waters, they also...
Departments: What HACCP can Mean to Sanitation
HACCP has been at the forefront for some time now, and there are new requirements that are rapidly developing, including the Codex and ISO 9000. These will be the next chapters in food safety requirements. If you are one of those who feel that HACCP means Have a Cup of Coffee and Pray, you obviously have not integrated your food safety program into the area of sanitation.