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Articles by Topic - Sanitation
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Departments: Sustainability Certifications for Food Manufacturers
As sustainability gains momentum throughout the food industry, we’re seeing the increasingly popular use of ecolabels and certifications like organic, Marine Stewardship Council, and Pesticide Residue Free by primary producers. Third party certifications provide a valuable and credible way for these businesses to tell potential customers about their sustainability efforts. While most current certifications focus on primary producers, third party verification can also play a valuable role in advancing...
Features: Pest Control: Past and Present
In today’s climate of heightened food safety scrutiny, it is hard to believe that not so long ago, attitudes about what constituted a hygienic processing environment were very different. This is especially true for pest management practices. Only a little more than 70 years have passed since Congress enacted the Federal Food, Drug and Cosmetic Act of 1938 (FD&C Act), and a little more than 100 years ago, Upton Sinclair’s The Jungle opened America’s eyes to what was happening in meat...
In any food processing plant, a pest management program is only as strong as the employees who implement it. To ensure a successful pest management program, the staff should be given training about prevention of pest problems before they occur. Not only does this serve as a low-cost training opportunity in a stressed economy, but it also can save money long-term by preventing pest problems that would require costly remediation.
After a string of high-profile nationwide foodborne illness outbreaks in 2009, food safety reform is a high priority for legislators and consumers alike. Big changes are on the horizon to overhaul the federal agencies that ensure that consumers are protected against the bacteria and disease that contaminate food and threaten overall security.
After an extended holiday from my column, I would like to get back to basics and examine how to educate sanitation crews. If a sanitation crew knows both why they are doing the job and the importance of doing it correctly, they can take pride in the accomplishment of a job well done. I will use my sanitation handbook as a reference guide.
Adding chlorine to trough water effectively reduces survival of the bacterium that causes Johne's disease among dairy cattle—especially if the trough is made of stainless steel, according to a new study.
This article is excerpted from a chapter in “Food Irradiation Research and Technology,” which was edited by Christopher H. Sommers, PhD, and Xuetong Fan, PhD. The book was published in 2006 by Wiley-Blackwell, which also publishes Food Quality magazine.
Audit. It’s not a word many like to hear, but audits are necessary to maintain food safety within any food processing business. When audit is paired with pests, however, the association is even more unfavorable.
Departments: Improve Your Sanitation Training Program
Across the food industry, legions of plant sanitarians would swear they could comfortably retire if they had a sawbuck for every time they have heard this axiom. While battle fatigue associated with this oft-used adage is understandable, its underlying message—that effective cleaning and sanitizing are essential prerequisites for producing safe, quality food—remains at the core of sanitation training programs.
Departments: ATP Assays Point Way to Greater Safety
Food contamination can be a devastating public relations disaster for a food or beverage manufacturer or restaurant. For example, the Michigan-based Bill Knapp’s restaurant chain never fully recovered from a food contamination scandal in the 1990s. Although the cause of the contamination was identified and eliminated, the chain struggled until it finally closed its doors in 2002. An even bigger scandal in 2008, involving Salmonella contamination of peanut products, led to the discovery of major...