The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.

Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.

Most retrofits fall into one of two categories: 1) Upgrade/modernize your plant or 2) expand or repurpose your plant.

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.  

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

Often overlooked and critical for food safety are the plumbing systems installed in your facility. Read more for how you can keep your facility out of “hot water” down the road.  

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

Food equipment hygienic design is more important than ever before and is often addressed in a general manner in most regulatory and industry food safety programs.

Sanitary design is much more than principles that support an organization’s food safety program.