The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.

The use of a chemical disinfectant, not a sanitizer, is key to interrupting the spread of norovirus from contaminated surfaces during an outbreak.

Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.

The MegaSampler, a sponge on a stiff plastic rod, does an excellent job of sampling both large and small surfaces in the food production facility with minimal effort.  

Sanitation verification systems using ATP are standard methods for evaluating and monitoring sanitation efficacy at food production and foodservice organizations.

Does your company have a practical approach to manage food sanitation? Is your sanitizer validated for your processes? Here’s some food for thought.

Restaurants need to take precautions to sanitize gluten-free food prep areas and kitchen equipment: Are you doing enough?

If your job in the food industry is plant inspection, here are some lessons from one who’s been there.

Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.