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Articles by Topic - Sanitation
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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...
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...
Departments: Inspection Equipment Can Pay for Itself
There’s no question—we are in a recession. Budgets are tight, and every dollar spent faces more scrutiny than ever. But this is no time to sacrifice product quality or take chances when it comes to product inspection. Consumers are reigning in spending, so any question about a product’s safety or integrity may prompt shoppers to switch to another brand.