Food safety professionals have long hunted for a more sustainable and effective means of ensuring that their food and beverage processing facilities are as free from pathogens as is practically possible.  

Food processing equipment design, engineering and materials can play a big part in a food plant’s drive for food safety excellence.

What the latest regulations mean for food manufacturers and pest control operators  

An important but often overlooked component of food safety is product packaging.

Hand hygiene continues to be the most effective means to prevent infection and its spread. A paper towel that incorporates several of the needs for improved hand hygiene compliance has recently been developed.

Dairy products face unique challenges. Fortunately, dairy manufacturers have discovered the benefits of rapid detection of microbial contaminants, which can provide reproducible results in as few as 48 hours, reducing product hold times by 2–12 days, and resulting in significant economic benefits.

There are three lines of defense a food processer can use in preventing pests: protecting the exterior of the facility, inspection of incoming goods and interior pest prevention.

Until the FSMA requirements are released to the industry, it is up to companies to take a more preventative approach to their own food safety programs. The existing regulatory and compliance programs provide necessary guidelines for food safety and consumer protection.  

 The Produce Traceability Initiative requires the produce industry to adopt electronic bar coding solutions for supply chain-wide traceability.