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Solutions today for tomorrow's global food industry.

Where Do Service Dogs Go in Food Processing Plants?
Where Do Service Dogs Go in Food Processing Plants?
AIB International Director of Quality Assurance, Bonnie Biegel, explores the challenges of including service dogs in the food industry.
1981 Views
Updating your Current HACCP Plan Facebook Live Q&A
Updating your Current HACCP Plan Facebook Live Q&A
Cornelius Hugo, Food Safety Professional and FSMA expert, presented tips on transitioning from a HACCP to HARPC on Facebook Live. After his presentation, Hugo answered questions from the live audience. Due to time limitations, not all questions were answered on camera and therefore answered here on the blog.
2966 Views
Sanitary Transportation Facebook Live Q&A
Sanitary Transportation Facebook Live Q&A
Senior Director of Client Development, Judi Lazaro took to Facebook Live to present her tips on sanitary transportation and AIB's latest Consolidated Standard for Inspection.
1614 Views
FDA Releases New Edition of Waivers for FSMA Sanitary Transport Regulations
FDA Releases New Edition of Waivers for FSMA Sanitary Transport Regulations
The FDA has issued waivers for 3 types of businesses as they relate to the FSMA Sanitary transport regulation. Keep the waivers in mind as exempt from the Sanitary Transport Rule as you evaluate your facility internal programs
1303 Views
What is important in a master cleaning schedule?
What is important in a master cleaning schedule?
A master cleaning schedule includes cleaning of equipment, tools, containers, structures, and grounds, and identifies the area or equipment to be cleaned, the time period between each cleaning, and the person(s) responsible for the cleaning.
8990 Views
Shortcuts: Faster and Better or Hasty and Dangerous? Part 2
Shortcuts: Faster and Better or Hasty and Dangerous? Part 2
This is why the latest discussions surrounding food safety and sanitary design could lead to hazardous consequences if shortcuts are taken. Earlier we explained the shortcomings, here is part two of ways to eliminate and prevent shortcuts.
1388 Views
Tip of the Week: ATP vs. Protein Testing
Tip of the Week: ATP vs. Protein Testing
The most common methods of sanitation verification are ATP (adenosine tri phosphate) and protein testing.
1485 Views
Sanitary Design
Sanitary Design
There are other standards for specific industry segments, including meat, dairy, and produce. It is important to determine which standards your company should use. Sanitary design should support the cleaning and maintenance of equipment and structures. Keep the following considerations in mind.
3842 Views
Rodents, and Insects, and Birds...Oh My!
Rodents, and Insects, and Birds...Oh My!
An Integrated Pest Management (IPM) program is an important part of every food facility’s effort to produce a safe, legal food product. Certain insects, rodents, and birds are capable of introducing significant contamination issues into a food plant. Every effort must be made to minimize the risks posed by these pests.
2389 Views
Tip of the Week - Checking Air Pressure Differentials
Tip of the Week - Checking Air Pressure Differentials
Have you thought about the design of your facility? In a food plant, materials and products need to move from the raw to the cooked/clean areas. Equipment or people movement has to be the exact opposite pattern, from the less soiled to the more soiled parts of the plant. This is also necessary for air movement in your facility, especially if you handle sensitive Ready-to-Eat (RTE) products.
1456 Views
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