6 04, 2018

Sanitary Design

Sanitary Design What is sanitary design? Sanitary design is a set of standards and conditions related to food hygiene. Food plants use sanitary design to prevent physical, chemical, and biological contamination of food. It is a prerequisite program that makes it easier to perform all the tasks within a food plant. Sanitary [...]

6 04, 2018

Integrated Pest Management

Integrated Pest Management What is Integrated Pest Management? Integrated Pest Management (IPM) is a set of practices, procedures, conditions, and strategies to control pest populations. IPM is an essential prerequisite program, and a vital component of good manufacturing practice (GMP).1 Its objective is to eliminate or reduce a pest population to acceptable [...]

6 04, 2018

Foreign Matter

Foreign Matter What is Foreign Matter? Foreign matter is defined as any kind of outside contaminant introduced to a food product at any point in its production or distribution. Problems with foreign matter may arise from equipment design flaws, structural issues, or employee handling.1 Glass is the most commonly reported foreign material in [...]

15 03, 2018

Hygienic Design of Bakery Equipment

Hygienic Design of Bakery Equipment What is Hygienic Design of Bakery Equipment? It is the set of conditions and requirements with which machinery and equipment should comply to prevent physical, chemical, and biological contamination of the baked goods. Hygienic design requires bakery equipment to: Be easily cleaned (i.e., allow for straightforward dry/wet cleaning) [...]


Go to Top