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Articles by Section - Feature: Safety & Sanitation
Listing articles 71 to 80 of 83
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.
Departments: Filtering Out Confusion
Filtration is a basic concept that’s integral to aseptic processing. Whether you’re talking about ultrapure water, high-purity products or process chemicals, the basic idea is to remove contaminants from the fluid stream.
Departments: Determination of Perchlorate in Water
Perchlorate is both a naturally occurring and man made chemical. Naturally occurring perchlorate is used in fertilizers; man-made perchlorate is used in applications such as: tanning and leather finishing, rubber manufacture, paint and enamel production, additives in lubricating oils and as a primary ingredient of solid rocket propellant.
Departments: Food Safety/Sanitation Score Keeping
“And now a word from FSSN radio: The ball scores. The Sox and Yankees, Mariners and Arizona, Detroit and Boston , and the latest, Baltimore and Montreal .” Does that make any sense? Who won what?
Departments: Putting Bacteria on the Hot Seat
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: Maximizing Membrane Efficiency
Crossflow membranes are widely used in the production of milk and whey products, wine, vinegar, gelatin and fruit juices and are utilized for concentration, clarification and fractionation - each of which requires specific membrane polymers and pore sizes.
Departments: The Rungs on the Food Safety/Sanitation Ladder
Climbing the ladder to become above the best in food safety/sanitation requires tackling each rung of the ladder, one at time. There is no elevator to the top. To be successful, each rung must be conquered.
Departments: The Best Defense is a Good Offense
Watch out, you’re surrounded! Relentless invaders are on the attack, and the battlefield may be your business. Infestations of rodents, bed bugs and cockroaches are on the rise this year and are more apt to “bug” American businesses in 2005. Following are observations about trends for 2005 from the Steritech Group, Inc. (Charlotte, N.C.), a provider of pest control services.