Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.

Make sure your food safety plan is ready for a U.S. Food and Drug Administration inspection before it's too late.

Food companies need to embrace a change in their culture to one of collaboration with their internal colleagues and their equipment and infrastructure supply chain. Public health can only be maintained with safe food, and a culture of hygienic design helps deliver it in a responsible way.  

It is much easier and less expensive to deal with a food facilities pest control problem when it is a risk, versus waiting until later when it is a reality.

We need to better define the requirements around ambient air testing in the latest version of the Safe Quality Food audit scheme.

Hygiene in food production has always been a priority, even when production occurs under crisis conditions.