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Articles by Topic - Sanitation
Listing articles 41 to 50 of 66
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.
Departments: Small Pest: Big Problem
Beetles crawling over counter tops, moths flying across rooms or caterpillars crawling up walls and across ceilings are all signs of big problems from small pests. To discount these pests as mere passersby would be a mistake, for the old saying “don’t judge a book by its cover” rings true with stored-product pests.
Departments: Beyond Eradication
In 1774 Swedish pharmacist Carl Wilhelm Scheele unwittingly discovered chlorine, but it wasn’t used as a sanitizer until 73 years later, in 1847, to prevent the spread of “child bed fever” in the maternity ward at Vienna General Hospital.
Departments: "Glug-Glug" Method Gouges the Budget
In years past, companies would put the responsibility of “measuring” their products in the hand of employees. Realistically, the typical mentality is if a little does well, a lot works better, and I can finish this job at a quicker pace. This “glug-glug” approach of product measuring drives up the budget. It also conceivably leaves additional film and adds time to rinsing the product/soil from surfaces. In effect, you increase your labor costs, and the bottom line is your overall...
Departments: Waves of Change
Today’s world is built on technological advances. We take so much of it for granted. The latest big buzz is wireless technology but it’s really nothing new. Take, for example ,two small behavioral changes in our lives due to wireless technology. Where once we were confined by the length of the telephone cord connecting the handset to the base, we now lose the handset somewhere in the house and search frantically for it each time it rings. Years ago, if we settled down for the evening in front...
Features: It's a Green Light
When it comes to growing lettuce, Hollandia Produce has a unique and efficient way of accomplishing the task.
Departments: A Fresh Look at a Dirty Problem
It’s Sunday afternoon. A Philadelphia family is enjoying a fruit salad made with bananas from Ecuador, oranges from California, strawberries from Mexico and grapes from Chile. By Wednesday evening, they’re all in the hospital fighting stomach cramps and food poisoning from E. coli. It’s the industry’s worst nightmare, and unfortunately, it’s happening more frequently today than anyone would like, due—ironically—to several industry trends aimed at increasing...
Departments: Handwashing and Sanitizers
Most people learn early in life from their parents to wash their hands when they are visibly dirty, before eating or after using the restroom. Why? Many parents will tell their children to wash their hands because they are dirty or because they have germs on them. Both are acceptable reasons for washing before eating food or touching food.
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.