Intralox | August 26, 2021. Engineering and food safety experts from Intralox and Commercial Food Sanitation (CFS), an Intralox company, recently partnered with the North American Meat Institute (NAMI) to update its Food Safety Equipment Design Principles for all equipment used in meat and poultry establishments.
Overspray can force debris and water onto surroundings. Rinse top down at a low pressure to avoid overspray and cross contamination of adjacent lines and surroundings. Awareness is the first step to positive change. We have all found ourselves in situations where we are just doing things the way they were always done. Taking […]
EHEDG Connects | July 27, 2021. The European Hygienic Engineering and Design Group (EHEDG) published a new EHEDG Guideline on ‘Basic Principles of Cleaning and Disinfection in Food Manufacturing’. This video interview with EHEDG Working Group Chair Dirk Nikoleiski provides you a sneak preview of the contents, the new format and the practical […]
Intralox | July, 2021. Richard Brouillette was named the recipient of the 2021 International Association for Food Protection (IAFP) Sanitarian Award. Brouillette, Food Safety Director of Commercial Food Sanitation, an Intralox company, received the award at the annual IAFP meeting in Phoenix, Arizona.
Intralox | July 2021. As the need for food safety education and training grows, Commercial Food Sanitation announced expanded services to food processors in Brazil with the addition of two new employees. The newest members of the CFS team will provide sanitation and hygienic design consulting and in-plant training sessions in Brazil.
Bakingandsnack.com | July 1, 2021 | by Charlotte Atchley. At a time when labor challenges persist in the baking industry, training has never been more important. Effective training ensures that product quality is upheld as well as employee and food safety standards. Without training, baking companies cannot hope to turn out high-quality baked […]
Food Process Vakblad | April 30, 2021 | by Karin Blacow. A clean production environment is the first step towards food safety. Cleaning is key. When sanitation is not executed well, the base is unstable. The ultimate goals is to produce safe food for consumers and this should always be top of mind when […]
Food Safety Magazine | April 16, 2021 | by Richard Brouillette and Tom Haley With the appearance of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), there was a renewed interest in sanitizers and disinfectants. Most food safety professionals in the U.S. are aware that sanitizers and disinfectants are not the same and must be […]
Bakingandsnack.com | February 22, 2021 | by Charlotte Atchley. KANSAS CITY — The importance of training became no clearer than in 2020 as bakeries tried to adapt to new protocols and communication methods to address the coronavirus (COVID-19) pandemic. With advances in training methods, Cari Rasmussen, food safety specialist, Commercial Food Sanitation, explained […]
Commercial Baking | 19 February, 2021 | by Joanie Spencer. KANSAS CITY, MO — In bakery manufacturing, training is essential. Capital investments are made with things like efficiency and ROI top of mind, but it’s important to remain cognizant of the workers who are not only running the equipment but also have the […]