25 02, 2019

Hygienic Floor Design

Hygienic Floor Design What is Hygienic Floor Design? Hygienic floor design where food processing takes place is a very important component of a productive and safe manufacturing operation. This concept is essentially a preventive measure for food safety management. Setting proper hygienic design allows bakers to proactively tackle plant sanitation issues. Adequately [...]

19 09, 2018

UV Sanitizing

UV Sanitizing What is UV Sanitizing? Ultraviolet (UV) light radiation is a physical disinfection method that can be applied to liquids and solid surfaces to partially or totally reduce their microbial load.1,2 UV sanitizing radiations are referred to as UV-C. They are routinely used in the food industry to disinfect:3 Small enclosed [...]

9 05, 2018

HACCP Plan for Bakeries

HACCP Plan for Bakeries What is a HACCP Plan for Bakeries? An HACCP plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards based on the seven principles of [...]

6 04, 2018


Sanitation What is Sanitation? Sanitation must be a top priority for food processing facilities, because it helps protect public health as well as preserve product quality. Countries and localities across the globe have a wide range of sanitary requirements for food processing plants.1 When facilities make a consistent effort to meet sanitation standards, [...]

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

Environmental Monitoring

Environmental Monitoring What is Environmental Monitoring? Environmental monitoring (EM) is a planned sequence of samplings, observations, and measurements used to evaluate the effectiveness of microbiological agents in food processing facilities.1 EM is a key prerequisite program (PRP) that determines whether or not cleaning and sanitation procedures and frequencies are effective.2 The scope of [...]

6 04, 2018

Chemical Control

Chemical Control What is Chemical Control? Chemicals are used in food manufacturing for production, maintenance, sanitation, pest control, and laboratory work. Due to the potential hazards of improperly handled chemicals, a chemical control program is required to ensure plant chemicals do not pose a risk to product or personnel.1  Effectively controlling chemicals [...]

7 06, 2015

Clean In Place (CIP)

Clean-in-Place (CIP) What is Clean-In-Place? Clean-in-place (CIP) is a cleaning method widely used in the food, dairy, pharmaceutical, brewing and winemaking industries that require the highest standards of plant hygiene. CIP implies cleaning equipment and its parts without disassembling them. CIP methods can include: Soaking/agitation systems Solvent refluxing High-impact spray-cleaning Turbulent flow [...]

1 06, 2015


Mold What is Mold? Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases. Molds are non-motile, filamentous, and branched microorganisms. Their cell walls are composed of cellulose, chitin or a combination [...]


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