Sanitation best practices - Articles - Page 2

An employee wears sanitized apparel in a meat plant

2017 Food Safety Report

Food safety apparel: Wear it well

Requiring workers to wear sanitized apparel while guarding the garments from contaminants is crucial for enhancing food safety in meat and poultry plants.

Richard Mitchell

March 14, 2017

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Apparel can be a powerful enemy in the battle to contain pathogens in meat and poultry facilities.

Michigan Turkey Producers' Smoke Truck Tunnel Washer

Protein Problem Solver

Automate to improve smoke rack cleaning, sanitizing

February 17, 2017

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Michigan Turkey Producers’ (MTP) Grand Rapids, Mich.-based state-of-the-art, ready-to-eat (RTE), products plant recently underwent a 33,000-square-foot addition to help it keep pace with increasing product demand.

Food Safety

Sanitation in meat and poultry plants

Effective sanitizing is crucial for reducing bacterial threats in meat and poultry plants, but employee turnover and the intricacies in developing operational guidelines have an impact on outcomes.

Richard Mitchell

April 6, 2016

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The need to properly sanitize meat and poultry facilities is perhaps the most onerous undertaking for producers.

Food Safety

Sanitation and sanitary design

Lynn Knipe

January 26, 2016

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When making ready-to-eat (RTE) meat products, the processing step that poses the greatest biological hazard is the post-lethality handling step.

Clean-in-place systems: Cleaning made easy

Protein plant operators can potentially garner strong paybacks by investing in clean-in-place technology.

Richard Mitchell

September 28, 2015

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The never-ending quest for greater operating efficiencies by meat and poultry plant operators is making the sector ripe for clean-in-place (CIP) systems.

Clean through hygiene

It is crucial for employees to actually buy in and understand the significance of employee hygiene; here are some strategies to accomplish that goal.

Tim Biela

July 15, 2015

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Recall after recall, there are indications that employee hygiene and good manufacturing practices are not being followed and companies are not leveraging their most powerful tools, their employees, to control the process and prevent these events.

Meat Science Review

Don’t short-shrift cleaning programs

Studying the efficacy of detergent and quaternary ammonium sanitizer on reduction of shiga toxin-producing E. coli attached to stainless steel.

Amy R. Parks Mindy M. Brashears

July 3, 2015

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Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.

Sanitizing the sanitizers

New sanitizers aim to reduce toxicity to employees and the environment.

Megan Pellegrini

March 13, 2015

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If it isn’t broke, don’t fix it, right? While most of the sanitizers employed in meat and poultry facilities have been effectively used for decades, concerns remain over their toxicity to employees and the environment.

Slicers sharpen up

Megan Pellegrini

March 11, 2015

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Slicers are inherently dangerous to employees, so it’s no wonder processors are reviewing new technologies that will automate sanitation and cutting procedures.

Protein Problem Solver: Automated wash process maintains maximum food safety

May 7, 2013

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The Food Safety Modernization Act (FSMA) was created to ensure the safety of the U.S. food supply. FSMA shifts industry focus from responding to contamination, to preventing it, making food processors take a more proactive approach to eliminating and preventing foodborne contaminants from entering their plants.