Current Good Manufacturing Practices in Food Production
Current good manufacturing practices (CGMPs) are general practices and procedures recommended by the FDA to ensure product safety and quality.
Read moreFloor and Drain Cleaning in Food Manufacturing
Floors and drains, a notorious source of foodborne pathogens, are a commonly overlooked source of contamination in food manufacturing.
Pest Control in Food Manufacturing
Pests are naturally drawn to food manufacturing and processing plants. Common pests in and around these facilities include rodents, flies, cockroaches, beetles, spiders, and birds.
Read moreSalmonella Control in Food Manufacturing
Food manufacturing and processing plants are the first line of defense against Salmonella. Employees must be properly trained to prevent foodborne illness.
Read moreProper Hand Hygiene and Handwashing in Food Manufacturing
Lack of proper handwashing is the second-leading cause of foodborne-illness, and can cost your company millions in wasted product, recalls, lawsuits & loss.
Read moreListeria Control in Food Manufacturing
The most effective way to prevent Listeria contamination is to provide all employees with proper training on prevention, cleaning and sanitizing procedures.
Read moreHow Do Food Manufacturers Use Hazard Analysis and Critical Control Point (HACCP) Plans to Protect Consumers?
As a food manufacturing employee, you need to understand your responsibilities to help keep your company’s products safe for human consumption.
Read moreCleaning and Sanitizing in Food Manufacturing
Food manufacturers must implement and follow proper cleaning and sanitizing procedures to prevent cross-contamination, foodborne illness, and accelerated spoilage.
Read moreHow Are Food Manufacturing Workers Protected From Chemical Exposure?
Food processing and manufacturing facilities must be kept clean and sanitary to protect food safety and prevent foodborne illness. Chemical soaps, detergents, sanitizers and disinfectants are routinely used to help keep food free of unwanted microorganisms and other contaminants. These chemicals are vital to the safety and success of any food production process, but they can also be hazardous. Employees who use them or work around them need to understand their hazards and know how to protect themselves.
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