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Articles by Section - Feature: Safety & Sanitation
Listing articles 61 to 70 of 80
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.
Departments: Getting it Right
Cleaning and sanitization play an important part in any food processing facility, whether a continuous or batch process, regardless of the complexity or simplicity of the operation. Certain industries, particularly meat, poultry and seafood, have stringent cleaning and sanitizing protocols due to the myriad potential problems which may occur.
Departments: In The Wake of Katrina, A Lesson for Us All
Water and sewage care is now a moot point. What needs to be done is something to prevent foodborne disease from contaminating food supplies. We have natural occurring foodborne pathogens in the environment, but now with the tremendous destruction, the bacteria can replicate at a rapid pace. Warm weather, contaminated water, and the compromised food supply have created ideal conditions for a rapid increase in bacteria infestation.
Departments: "Thar She Blows!"
So much devastation in human life, homes, businesses, property, even entire cities destroyed, not to mention the complete disruption of the lives of the ones, who have gone through it all. As bad and destructive as the hurricanes were, it is really just the beginning of what could be a real tragedy in the making. I have a difficult time trying to understand why the mayor of New Orleans was so intent on reopening the town, knowing the levies could collapse, but especially with the possibility of another...
Departments: The Lure and Trap of Pheromones
Pheromone traps, long used in the agriculture industry for controlling pests in fruit orchards, have come into their own in commercial facilities as effective tools when used as part of an integrated pest management program (IPM), an essential, yet sometimes overlooked step in food safety.
Departments: Baffled by Bugs?
The business of food safety and sanitation auditing has its roots from the business of pest control. In the early 1900s, concerns over food safety came to light when it was discovered that rodents, insects, birds, and other pests, as well as family pets, could adulterate our food supply. Inspections of food processors and food service establishments originally concentrated on pest findings. This activity discovered other activities that needed control, such as building maintenance and structure, employee...
Departments: Pest Management ABCs
One of the often overlooked, but most critical parts of an effective pest management program is making sure your building isn’t an inviting environment to pests.
Departments: Establishing a Pest Management Program
There is one common goal among all processing plants with regards to pest control, and that is a zero tolerance for any and all pests to pace or soar inside processing facilities including their direct exposures to the product, contact surfaces and packaging materials.