Sanitation
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Sanitation is a fundamental aspect of food safety, as safe food cannot be produced in the absence of hygienic conditions. Sanitation includes the methods, procedures, and chemicals used to clean food processing equipment, as well as hygienic design of facilities and equipment and food worker hygiene.

Topics

Biofilm Control

Biofilm is a colonial structure formed by microorganisms in order to survive and adapt in adverse environmental conditions. Biofilms formed by bacteria in food processing facilities can lead to transmission of disease, food contamination, spoilage of food products, and/or damage to food production surfaces.

CIP/COP

Clean-in-place (CIP) describes systems and equipment used in food processing that can be cleaned and sanitized without being disassembled or moved. Clean-out-of-place (COP) denotes systems and equipment that must be disassembled, relocated, or specialty treated in order to clean and sanitize them.

Cleaners/Sanitizers

Cleaners and sanitizers are chemicals used to disinfect and sanitize food processing facilities, equipment, tools, and personnel.

Environmental Monitoring

Environmental monitoring is a process used in food processing facilities that assesses how effectively the plant is being cleaned. This typically means swabbing various surfaces for pathogens and performing a lab analysis of these samples.

Facilities

Food production and processing facilities encompasses everything from processing plants to storage and warehouses to retail and foodservice outlets. It also includes the equipment used to facilitate the production, processing, transport, and distribution of food.

Food Prep/Handling

Food workers are tasked with ensuring the safety and quality of food during handling and preparation activities at food processing facilities and retail foodservice operations.

Personal Hygiene/Handwashing

Food workers, especially those who prepare and/or serve food in commercial processing or retail foodservice operations, must be vigilant about personal hygiene and handwashing protocols.

Pest Control

Pest control focuses on preventing insects and animals from entering agricultural areas, food processing facilities, storage facilities, or food shipments in transit so that harborage points are minimized and food safety and quality are not compromised.

SSOPs

Sanitation Standard Operating Procedures (SSOPs) are written procedures or programs used to maintain equipment and the facility environment in a sanitary condition for food processing, and are a fundamental part of a food safety plan.

ARTICLES

Scientists Point to Food Safety Threats Posed by Microplastics in Wastewater

Bailee Henderson

November 13, 2024

Researchers are pointing to the food safety and public health threat of microplastics in wastewater, which can serve as a vehicle for pathogenic biofilm communities and antibiotics, introducing these hazards to the environment and crops, and even contributing to antimicrobial resistance (AMR).

Preventing E. coli Contamination of Leafy Greens: Advanced Sanitation Practices and Exposure Reduction

Keshava Depa M.B.A., M.S.

November 11, 2024

The challenge of mitigating E. coli in leafy greens calls for a rigorous, multifaceted approach that includes stringent sanitation practices, facility design optimization, and the use of advanced microbial control methods.

large overhead sprinkler spraying water on crops

EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water

Food Safety Magazine Editorial Team

November 4, 2024

Setting a new a new precedent for preharvest food safety interventions, the first-ever registration of an antimicrobial treatment for foodborne pathogens in preharvest agricultural water has been approved by the U.S. Environmental Protection Agency (EPA).

New Pulsed Light-Based Sanitization Solution for Food Production from XENON

Food Safety Magazine Editorial Team

October 31, 2024

XENON’s new stainless steel washdown lamp housing is powered by Intense Pulsed Light (IPL) -based PUREPULSE technology, providing an eco-friendly and effective sanitization solution for food packaging processes.

Researchers Investigating how Wax Roller Brushes for Produce Affect Microbial Food Safety

Food Safety Magazine Editorial Team

October 24, 2024

An ongoing study funded by the Center for Produce Safety aims to fill knowledge gaps about the microbial food safety risks posed by wax roller brushes used on fruit and vegetables, as well as identify best cleaning and sanitation practices.

eBook | Achieving Sanitation Success with Innovative Techniques, Simplified SSOPs, and Applied Technology

October 23, 2024

Our exclusive eBook, Achieving Sanitation Success with Innovative Techniques, Simplified SSOPs, and Applied Technology, will equip you with expert guidance on chemical applications and sanitation best practices to help your company achieve sanitation success and ensure food safety.

How Belt Cleaning Impacts Food Safety: Explore Megadyne E-book on Best Practices

October 22, 2024

Maintaining high standards throughout the production process is crucial in the food industry. Contamination can lurk in the most unexpected places, necessitating constant vigilance.

SCRUBS-in-a-Bucket wipes and refill packs

Refill Packs Now Available for SCRUBS In-a-Bucket Cleaning Wipes

Food Safety Magazine Editorial Team

October 17, 2024

ITW Pro Brands now offers Refill Packs for its SCRUBS In-a-Bucket cleaning wipes.

Robroy: Preventing Food Recalls With Hygienic Design

Food Safety Magazine

September 26, 2024

In this bonus episode of Food Safety Matters, we speak with Steve Voelzke, President of Electrical Products Division at Robroy Industries, about the important role that the hygienic design of food manufacturing equipment and facilities plays in food recall prevention.

Circular Catch Basin for FoodSafe Slot Drains Features Enhanced Hygienic Design

Food Safety Magazine Editorial Team

September 25, 2024

Global Drain Technologies has released its new Circular Catch Basin for the 10,000 Series FoodSafe Slot Drain, designed to meet the stringent hygiene requirements of food production facilities.

Caitlin Karolenko Ph.D.

Caitlin Karolenko, Ph.D. is a Scientific Program Manager at the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). In this role, Dr. Karolenko leads various food safety initiatives including the Food Microbiology Committee. Additionally, she manages organizational projects to promote and enhance scientific integrity in the food and nutrition research process. Dr. Karolenko received her Ph.D. in Food Science with a concentration in Food Microbiology from Oklahoma State University. She has direct experience with process validation, including pathogen inhibition and microbiome analysis.

Articles

Deepti Salvi Ph.D.

Deepti Salvi, Ph.D. is an Associate Professor of Food Engineering at North Carolina State University in Raleigh, North Carolina. Her areas of expertise include food processing technologies and techniques to ensure food safety and quality, the role of physical properties of food to control excessive caloric intake and enhance nutrient absorption in the human gastrointestinal tract, and numerical modeling of transport phenomena in biological and food engineering. She holds a Ph.D. in Biological and Agricultural Engineering from Louisiana State University, and is a member of the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP).

Articles

Jerry Heath

Jerry Heath, Board Certified Entomologist, serves a broad range of technical service needs for IFC's food industry clients. With nearly 40 years of experience, Jerry’s career has focused exclusively on the fields of entomology and pest management in academic and industrial settings. For more information, visit www.indfumco.com or call 800-477-4432.

Articles