Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Is Your Sanitation Program Starting on the Right Foot?
Cross-contamination can occur at any point in the food production process, making it imperative for processing facilities to be proactive in preventing pathogens from entering and spreading throughout the facility. Often overlooked, cross-contamination from footwear can come from
I have recently being doing a lot of cleaning at food facilities. It’s a long story….but I have learnt a few valuable lessons in the process. It’s one thing to make the audit finding another thing completely to take the corrective action. I have done a lot of research recently to
There was a great response to our recent article on Listeria. Needless to say it has been a very topical issue in the last two months. We have done a lot of research on how to eradicate the problem and have come across some great resources to share with you.
A uniform approach to HACCP
Under HACCP, it is every manufacturer’s prerogative to rank the severity of the physical, chemical and microbial dangers in a process. While uniforms and garments are not likely the weakest link for a business in which food safety is imperative, operators should recognize the ris
Assuring Water Quality and Safety in Food Processing (Part 4)
Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results
The risk of biofilms to the food processing industry (Part 2)
Biofilms represent a significant hygiene risk to the food processing industry. In Part 2 of this article we will look at Biofilm Detection and Treatment
Assuring Water Quality and Safety in Food Processing (Part 3)
How ice is manufactured, stored and used is another issue that should be part of a processor’s water management program. There is a sense that plant workers and their managers believe that frozen water cannot be a source of contamination.
Compressed air in the food industry (Part 2)
The burning question being, can one get clean air ? The short answer is yes. But there is a but, first ‘clean’ must be specified and then the cost must be considered. Part 2 of this article looks at contaminants and offers some technical tips
Compressed air in the food industry (Part 1)
The burning question is this - can one get clean air ? The short answer is yes, however, there is a also a "but". Firstly, 'clean' must be specified and then the cost must be considered. The questions normally start when people find out there's oil in compressed air
The risk of biofilms to the food processing industry (Part 1)
Biofilms represent a significant hygiene risk to the food processing industry. They are colonies of different types of microorganisms covered in a protective polymer coat; this is a natural barrier that protects against heat, mechanical damage, disinfectants and desiccation
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