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 [...]
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 [...]
Glass and Brittle Plastics What are Glass and Brittle Plastics? Glass and brittle plastics are common materials used in food processing facilities. Unfortunately, this also makes them a contaminant risk. Brittle plastic is generally defined as a plastic that is made of acrylic and can shatter—that is, break into pieces upon high [...]
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 [...]
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) [...]
