Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.

Adenosine triphosphate (ATP) detection has become the industry standard for “measuring” or monitoring these sanitation programs.

SOPs and SSOPs must be integral and foundational parts of all food manufacturing facilities’ food safety program.

With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.  

Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.

Pest management must be afforded the same level of importance as any other aspect of food safety.  

Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.