The bakery industry is gaining a better understanding that there are hazards associated with its products.

Air handling in food manufacturing factories is quite different from air handling in commercial or residential environments.

Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.

Let’s take a journey back in time and reflect on how and why hygienic design plays a critical role in food safety and pathogen control.

In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.

The success of any sanitation program, whether you are just starting or retrofitting an existing program, begins and ends with the food safety culture of the company and of the plant.

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.