A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long run. A great place to get started? A HACCP plan. The foundation of any food safety program, it's [...]
There’s a lot of pathogens and bacteria that can be passed on though food. One particularly big one in the food industry is Listeria, a gram positive, non-spore-forming motile foodborne pathogen. It can be especially present in ready-to-eat food production. How can you control listeria in your food production? 1. Prevention of re-contamination: Contamination with it after [...]
ATP Also known as microbial ATP bioluminescence assay or rapid hygiene monitoring What is ATP? ATP, or adenosine 5’-triphosphate assay, is a rapid microbial test based on bioluminescence. It is used to measure the effectiveness of cleaning activities and SSOPs performed on food-contact surfaces such as: Mixers Tanks Conveyors Piping1,2 [...]
Hygienic Design of Belt Conveyors What is the Hygienic Design of Belt Conveyors? Belt conveyors are an essential component of industrial bakeries. They allow work-in-progress and finished products to effectively move along the production line. The hygienic design of belt conveyors encompasses the hygienic principles, strategies and engineering considerations that must be [...]
