Floor 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.

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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.

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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.

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Salmonella 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.

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Proper 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.

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Listeria 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.

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How 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.

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Cleaning 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.

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How 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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