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Articles by Section - Column: Safety and Sanitation

Listing articles 11 to 16 of 16

Departments: Many Auditors, One Standard

In a perfect world, every food plant would have just one auditor and a single set of audit standards to follow, right? Imagine it—audit preparation would be like studying for the same test over and over. The questions would never change, and your score would get a little better every time. Of course, in the real world, it’s not that simple, for a lot of good reasons. But having multiple auditors with slightly, or sometimes significantly, different requirements can be confusing and can make it...

Departments: Give UVC a Tumble to Eliminate Bacteria

Keeping coliform bacteria counts below required thresholds is a challenge for food processors everywhere, and Washington Potato Co. (Warden, Wash.) understands. “Though we were generally successful in controlling coliform bacteria levels on our products, the time and costs required to achieve control were excessive,” said Nicholas D. Ross, quality assurance and technical services director for the potato processing company.

Departments: Nonstop Sanitation

Application of a sanitizing solution registered with the Environmental Protection Agency (EPA) to conveying equipment during production can help reduce the incidence of undesirable microorganism contamination on critical meat, poultry, fruit, and vegetable conveyor surfaces. Such sanitizers, approved for incidental food contact, can provide critical intervention. Benefits of a continuous antimicrobial belt treatment include protecting your brand and investment in product, reducing and controlling...

Columns: Sanitation Notebook

The plant manager calls a meeting during which he presses the sanitation and quality control managers about a $2,000 request to buy a foamer and a dilutor system.

Columns: What is Sanitation Technology?

This will be the first in a series of articles on sanitation technology, with the goal of providing some helpful information that you can incorporate into your sanitation program, bringing it to a new level. I have found that providing training beyond the obvious on-the-job training will clearly show the sanitation staff that there is purpose and importance in working to keep the plant clean and sanitary. An investment in formal training is an investment in your people.

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.

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December/January 2015

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