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.  

Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.

Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.

The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.

A cross-connection is a point in a plumbing system where the potable supply may come in contact with a potential source of contamination.

Bioaerosols are a risk factor in food safety and should not be overlooked.  

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

Water may be adulterated by a number of chemical, heavy metal, microbial and physical hazards that pose potential public health risks if they are present at high levels.

Processors should conduct an audit of the water and plumbing systems.  

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.