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Articles by Keyword - Sanitation
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Departments: Keep Your Food Lab Pest-Free
How a complete, proactive program assures a sanitary facility.
Equipment ensures that Papa John's totes, buggies, and containers are consistently cleaned and sanitized while improving throughput speed and reducing labor costs
Departments: Food Safety Happens in a Vacuum
System sprays down, sucks up sterile liquid to get pathogens off food surfaces
Departments: Keep Refrigeration Units Clean
The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.
In recent years, the focus on the environmental quality of the food production landscape has increased. Although far from being a new problem, high-profile cases resulting in sickness and death traced back to the manufacturing process have caused the industry to reassess contamination control strategies, an issue currently under discussion in the Senate and inherently linked to food safety. Some level of contamination control naturally already exists and, given the diversity in environmental production...
Columns: Red, Yellow, Green, Go
Cultivating behavior change requires a specific communication strategy. The objectives of this strategy are to ensure that food employees and managers throughout the facility are familiar with food safety standards, their role in maintaining these standards, and the consequences of not maintaining these standards.
Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.
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.
My last article focused on sanitation training and the five basic steps for cleaning a food plant. In this article I address the pitfalls, as well as the results, you can expect when you implement a high-quality food safety/sanitation system.