Preventive maintenance is an area where a well-documented
program can provide a company not just with significant cost
savings but also with data for future savings. The sanitation
staff is the first—and best—line of defense against mishaps that
can lead to costly recalls, lost product batches and workplace
injuries. Part one of sampling ABCs: an essential guide to the
basics of sampling. Costs of effective sanitation programs can
be reduced significantly using up-to-date SSOPs. Need a portable
thermometer? Find out how to choose exactly what you need.
Conservatively, going green can save the food industry upwards
of $15 million annually. Good personal hygiene is cited by
leading experts and regulatory agencies as one of the most
significant controls in avoiding microbial contamination of
foods. The best defense against biofilms in the food production
facility is a good offense developed as part of the sanitation
program. The challenge for all of us is to keep up with the
changing nature of chemical hazards.