HRS Heat Exchangers has been awarded the American 3-A Sanitary Standards approval for hygienic design for two of its key heat exchanger models used in the food and beverage industry.
The backbone of innovation relies on what some call the "underbelly" of the industry: sanitation. Many would agree that sanitation is the most fundamental aspect of an operation's ability to consistently produce high-quality, safe food. But how much does our industry really know about sanitation as a whole?
In this episode of Food Safety Matters, we interview Joe Stout, the recipient of Food Safety Magazine’s 2022 Distinguished Service Award, on his four-decade career as a sanitarian, the myriad challenges of sanitation work, the solutions offered by hygienic design, and ways that companies can cultivate a healthy sanitation culture.
Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.
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