Sanitation is a fundamental aspect of food safety, as safe food cannot be produced in the absence of hygienic conditions. Sanitation includes the methods, procedures, and chemicals used to clean food processing equipment, as well as hygienic design of facilities and equipment and food worker hygiene.
Biofilm is a colonial structure formed by microorganisms in order to survive and adapt in adverse environmental conditions. Biofilms formed by bacteria in food processing facilities can lead to transmission of disease, food contamination, spoilage of food products, and/or damage to food production surfaces.
Clean-in-place (CIP) describes systems and equipment used in food processing that can be cleaned and sanitized without being disassembled or moved. Clean-out-of-place (COP) denotes systems and equipment that must be disassembled, relocated, or specialty treated in order to clean and sanitize them.
Environmental monitoring is a process used in food processing facilities that assesses how effectively the plant is being cleaned. This typically means swabbing various surfaces for pathogens and performing a lab analysis of these samples.
Food production and processing facilities encompasses everything from processing plants to storage and warehouses to retail and foodservice outlets. It also includes the equipment used to facilitate the production, processing, transport, and distribution of food.
Food workers are tasked with ensuring the safety and quality of food during handling and preparation activities at food processing facilities and retail foodservice operations.
Food workers, especially those who prepare and/or serve food in commercial processing or retail foodservice operations, must be vigilant about personal hygiene and handwashing protocols.
Pest control focuses on preventing insects and animals from entering agricultural areas, food processing facilities, storage facilities, or food shipments in transit so that harborage points are minimized and food safety and quality are not compromised.
Sanitation Standard Operating Procedures (SSOPs) are written procedures or programs used to maintain equipment and the facility environment in a sanitary condition for food processing, and are a fundamental part of a food safety plan.
There's zero tolerance for birds inside your food processing plant. You want to humanely remove them and then utilize strategies to deter them from ever coming back. IFC can help.
Meritech’s new Sole Clean Low-Moisture Automated Footwear Sanitizing Pan sanitizes any style of footwear in just 12 seconds, with a fast-drying footwear sanitizer specifically catering to dry or semi-dry production facilities.
In the past week, the U.S. Food and Drug Administration (FDA) has published an updated list of its Human Foods Program priority guidance topics, resources to help industry comply with the Food Traceability Final Rule (FSMA 204), and a new Employee Health Policy Tool for food establishments.
A recent study provided insight into the on-farm hygiene characteristics that affect the contamination of milk produced at informal dairy farms in Zimbabwe. The risk variables identified in the study can serve as a foundation for microbial contamination prevention strategies for the sector.
This article discusses the value of 5S methodology applied to the sanitation team to effect organization, efficiency, efficacy, safety, and standardization.
To keep your plant in compliance with regulations and ensure that operations are running safely and smoothly, you need to ensure that your food safety and sanitation programs are being managed appropriately.
Guaranteeing food hygiene and safety is crucial to preventing foodborne illnesses and upholding product quality. Neglecting hygiene standards can lead to financial losses, damage to reputation, and legal repercussions.
On Demand: In this webinar, technical experts will explain what a system breach is, how to manage and reduce system breaches, and how to design breaches out of a system to help prevent pathogen contamination in dry and low-moisture environments.
On-Demand:In this webinar, attendees will learn how wet sanitation can become safer and more sustainable by either redesigning or modifying the seven-step cleaning process.
On Demand:From this webinar, attendees will learn how employee personal hygiene is fundamental to food processing and foodservice facility sanitation, with real-world examples and best practice recommendations.