Proper cleaning of power transmission belts is essential in the food industry for both safety and operational efficiency.

Do engaged, informed, and empowered sanitation teams act as a predictor of success for an integrated pest management (IPM) program? With excellent food safety risk management behaviors, a frontline sanitation team can help manage existing risks and identify new ones, dramatically reducing the potential of product contamination due to pest activity in a facility. This article describes an action plan to help achieve these goals. 

Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.

In this episode of Food Safety Matters, we are joined by Angela Anandappa, Ph.D., President and Founder of the Alliance for Advanced Sanitation, for a discussion about the Alliance's history and its current and future work, the fundamental role of sanitation in food safety, and the current challenges of the sanitation workforce.

The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.

Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.

In this episode of Food Safety Matters, we talk to Michael (Mike) Cramer, author of Food Plant Sanitation—now in its third edition! Mike has nearly 43 years of experience in food safety and quality assurance (FSQA) and sanitation at meat and poultry processors and major frozen foods producers, having retired from Ajinomoto Foods North America in 2021. He discusses his learnings throughout his time in industry and provides guidance, resources, and valuable insights for both experienced and up-and-coming FSQA professionals looking to implement effective sanitation programs and foster healthy food safety cultures at their organizations. 

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?

The closing session of the 2022 Food Safety Summit focused on the realities and challenges of sanitation in food processing facilities, as well as how facilities can use sanitation verification data and analysis as tools to drive hygienic improvements.

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.