UnitedFresh.com | December 2016 | by United Fresh Produce Association. A first-of-its-kind meeting of 15 equipment suppliers (each with a sales/marketing as well as a design engineer representative) and 16 fresh cut processors (food safety representative along with operations or engineering representatives), along with several influential buyers, was held September 27 to begin a […]
FoodSafetyMagazine.com | December 2016/January 2017 | by Joe Stout. Hygienic design has always been a forward-looking, futuristic discipline with the intent of modifying equipment and facility design for easier cleaning. An easily cleaned food plant establishes a firm foundation for a sanitary environment to enable production of high-quality and safe food. One challenge with […]
As a food manufacturer, you execute effective routine cleaning practices at the end of every production run… then why would you still require periodic cleaning of your equipment or facility’s infrastructure?
Quality Assurance & Food Safety Magazine | October 24, 2016 | by Editor of QA magazine. QA magazine takes a detailed look at guidance provisions specifically related to sanitary design in the FDA released draft (August 23, 2016) of the first five chapters of what is to be a multi-chapter guidance on FSMA’s Preventive […]
Bakingandsnack.com | October, 2016 | by Joe Stout. In the processing and packaging areas of baking and snack facilities, allergen-containing dust has been identified as a potential cross-contamination point. It’s also a common observation that’s made during many audits, including those by Global Food Safety Initiative inspectors and others.
Intralox.com | September 2016. “To those working in the food business; it is really an honor to help feed the world, and it is a big responsibility!”, says Darin Zehr, General Manager at Commercial Food Sanitation. “So when you talk about training and learning, it is about making sure people get that passion. We […]
Food Process Vakblad Page 44 | September, 2016 | by Karin Blacow. In the past years, I have worked with many companies who are looking to improve the hygienic design of their equipment and facilities. Recently I started working with a food processing company looking for more knowledge on hygienic design, which has turned […]
ProFoodWorld.com | September, 2016 | by ProFood World. Between tainted flour, scraps of metal or traces of bacteria, the past couple of years have seen several high-profile recalls. But, user error isn’t all to blame. That’s because many of today’s food processors fail to invest in hygienic equipment design.
You might have heard about the Center for Disease Control (CDC) and US Food and Drug Administration (FDA) sharing information about the Whole Genome Sequencing (WGS). What is this exactly and what does it mean for food safety and the food industry?
YouTube ILSI Global | August 18, 2016 In a debate on “current perspectives: Is our food supply too clean?” Joe Stout successfully argues “No, the food industry needs to continuously improve”. With some personal examples Joe clearly draws a picture of how consumers add risk to the food supply. Trust us: you will all […]