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Food Processing November 2008 Dave Fusaro	Hand to Hand Combat: The Hygiene Equation Along with the washdowns, clean-in-place systems and hazards analysis and critical control points (HACCP) programs, there is renewed emphasis on one of the basics of plant sanitation -- personal hygiene.
Food Engineering August 6, 2007 Steve Bjerklie	Don your battle clothes New fabric technology innovations make the work uniform the newest, and one of the most basic and most effective, means to inhibit pathogenic growth.
Food Processing March 2005 Mike Pehanich	Designing food safety into your plant Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production. HACCP programs and AMI's 'Eleven Principles' are good starting points.
Food Processing April 2010 Bob Sperber	Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains.
Food Processing March 2006 Mike Pehanich	Cleaning without chemicals Sometimes a cleaning and sanitizing solution is not a solution, it's steam, gas or a silver bullet.
Food Processing May 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
Food Processing April 2007 Mike Pehanich	A really clean floor Advances in flooring and floor-cleaning technology make maintenance and sanitation easier and more effective than ever before.
Food Processing July 2006 Mike Pehanich	Extreme makeover: Plant edition Need to give your food plant a facelift? Start with materials and designs that spell safety, cleanliness and a "spankin' new look."
Food Engineering March 6, 2006 Kevin T. Higgins	Goodbye, elbow grease Manual sanitation regimens gradually are giving way to automated cleaning systems, with clean-in-place only part of the mix.
Food Processing December 2011 David Phillips	Can You Prove You're Clean? Avoiding contamination is arguably "job one" for food manufacturers.
Food Engineering August 1, 2009 Richard F. Stier	Food Safety: The well-dressed worker Proper plant attire is just one more way to help protect the food supply.
Food Processing September 2009 Sperber & Fusaro	Floor to Ceiling Food Safety Recent product recalls have pointed a liability-filled finger at problems with an often overlooked culprit -- floors, drains, roofs and other physical pieces of the plant.
Food Processing January 2007	Equipment Round-Up: Sanitation January's Equipment Round-Up covers sanitation products that can help keep a plant clean and within code.
Food Processing January 2006 Mike Pehanich	Secure Your Plant Food plants are fertile ground for product contamination from tiny microbes to terrorists. You need a plan that extends beyond hazards analysis and critical control points.
Food Processing January 2010	Equipment Round Up: Sanitation Products January's Equipment Round Up features the latest in cleaning and sanitation products for the food processing industry.
Food Engineering September 1, 2006 Richard F. Stier	Form fits function Choosing whether to build a new plant or renovate or expand an existing one is based on any number of necessary functions.
Food Engineering May 1, 2005 Kevin T. Higgins	Smart sanitation strategies Today's food processors are taking a smarter approach to sanitation, using sophisticated tools to execute SSOPs. And they are finding that the rewards are not only improved sanitation; there's an economic payback, too.
Food Engineering February 1, 2008 Steve Bjerklie	Floors: What Lays Beneath Flooring may be your plant's most crucial element. More food processors now color-code floors to distinguish areas of operation.
Food Processing June 2006 Mike Pehanich	Controlling moisture in the plant With once-ignored USDA requirements for condensation control compelling processors to take a closer look at humidity problems, here are some timely tips on choosing between desiccant and mechanical dehumidifiers.
Food Processing April 2010	MRO Q&A: Sanitizing, Standardizing Your Maintenance Program MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
Food Engineering March 1, 2009 Kevin T. Higgins	Tech Update: Sanitary Design Aggressive cleaning programs and advanced technologies are improving food plant hygiene, but sanitary design principles also should be considered.
Food Engineering September 5, 2007 Kevin T. Higgins	A Higher Sanitary Bar From the machines to process food and beverage to the floors they rest on, the sky's the limit when it comes to sanitary design in today's plants.
American Journal of Nursing August 2008	Compliance with Hand Hygiene Guidelines: Where Are we in 2008? Hospitals may best improve hand hygiene among its staff by assessing the barriers to it, measuring the rates of compliance, educating staff on the importance of hand hygiene, making sanitizing products more available for staff use, and holding staff accountable.
Food Processing June 2009	MRO Q&A: What Are The Main Personal Hygiene Steps For A Food Processing Factory? Good hygienic practices should start with maintaining high standards of personal hygiene.
Food Engineering April 1, 2009	Tech Update: Contamination Killers There are a number of disinfecting and sanitizing technologies that can reduce contaminants significantly.
Food Processing April 2009	MRO Q&A: Roofing, HVAC as a Source of Contamination How do the majority of plant managers view the threat to food safety from contamination from HVAC systems, and what they are doing to mitigate this threat?
Food Processing December 2008	MRO Q&A: Considerations for a New Floor Things to consider when choosing new flooring for a food processing plant.
Food Processing May 2005 Mike Pehanich	How to retrofit an aging plant Food processors looking to retrofit aging facilities to get more out of their capital budgets should heed these "rules of retro" before they bring their plants into the 21st century.
Food Engineering February 1, 2005 Richard F. Stier	It's a food plant, not a garage Many food plant operators and managers hear "plant safety audit" and think about the processing area. But one of the most common problem areas is actually the shop and/or maintenance department. Here are some guidelines to make sure yours passes muster.
Food Processing July 2013 Kevin T. Higgins	Bakery Throughput Demands Can Be Met With Easier-To-Sanitize Equipment Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput.
Food Processing December 2012 Bob Sperber	Cleaning and Sanitation Equipment Keep Processing Plants Profitable and Compliant Sanitation equipment suppliers are designing machines that not only meet the high standards for customer cleanliness, but also for regulatory compliance as well.
Food Engineering June 1, 2005 Fassl et al.	28th Annual Plant Construction Survey: Extreme Makeovers Dominate Projects and budgets remain flat as food and beverage processors put their money into updating existing assets and improving food safety measures.
Food Processing February 2008	Equipment Round-Up: Cleaning & sanitation products A liquid pre-treatment, an ozone-dosing system and a cheap and easy vacuum.
Food Engineering April 1, 2008 Kevin T. Higgins	Tech Update: Antimicrobial Tools Want to get tough on mold and bacteria? An impressive arsenal of microbe killers exists.
Food Processing April 2011 Pisciotta & Ramsey	Is Your Manufacturing Plant Secure? With the new Food Safety Act, it's time to perform a physical security checkup.
Food Processing May 2009 Bob Sperber	CMMS Software: Will Work for Food Maintenance software starts out as a generic tool; can become a critical instrument for safety and compliance throughout the plant.
Food Processing June 2009 Bob Sperber	Renovate for Food Safety From leaky roofs to corroded underground pipes, old plants are slow-motion accidents waiting to happen.
Food Processing April 2010	MRO Q&A: What are the differences between sanitizing, disinfecting and sterilization? MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
Food Engineering April 1, 2009 Richard F. Stier	Food Safety: The great peanut butter debacle How should companies handle lots in which pathogens are found?
Food Engineering June 4, 2006	29th Annual Plant Construction Survey Measuring Up to a Higher Standard Today's food processors are focusing on the fundamentals -- clean, safe, economical -- but with a twist. The stakes -- and responsibilities -- are much higher.
Food Processing October 2011	MRO Q&A: Any Input for Forktruck, Monitor and Keyboard Sanitation/Sterilization? Q: I can't find any information for sanitizing/washdown of a forktruck and proper procedures for monitors and keyboards sanitizing. Can you help?
Food Processing February 2012 Bob Sperber	Software Puts Your Plant on Fast-Forward New automation software lets you 'TiVo' your process, while Johnsonville Sausage finds a neat trick to make SAP data more usable in the plant.
Food Engineering April 1, 2005 Kevin T. Higgins	Plant of the Year: Farmers Pride Inc./Bell & Evans Evolutionary Innovation Best practices, not faddish trends, drive plant innovation at this Pennsylvania poultry processor. The centerpiece of the project is a multi-phase air-chill system to replace conventional immersion chilling.
Food Engineering June 1, 2005 Kevin T. Higgins	Food Automation & Manufacturing 2005 Conference and Expo: Information Abundance Shifting markets are impacting production demands in food processing, says keynote speaker at Food Automation & Manufacturing 2005 Conference and Expo.
Food Engineering January 1, 2008 Kevin T. Higgins	Water Gets Its Due The sustainability bandwagon is groaning under the weight of corporations climbing aboard. The time for water resource management has never been better.
Food Engineering January 1, 2008 Richard F. Stier	Could More Inspections Stifle Food Contamination? Inspections minimize contamination, but the key to avoiding problems is in prevention.
Psychology Today Sep/Oct 2008 Carlin Flora	Cult of Clean We've become a nation of grime fighters, and there's growing evidence that we're sacrificing our safety and our sanity to sanitization.
IndustryWeek October 1, 2006 John Teresko	National Gypsum Co.: IW Best Plants Profile 2006 A Comeback Winner: Wallboard maker stages a revival that is all about people, purpose and performance.
Food Processing June 2007 Mike Pehanich	Today's renovation plan saves tomorrow's downtime Thorough planning, modern design tools and an instinct for the unexpected are key ingredients in the recipe for fast and efficient plant renovation and expansion.
Food Processing September 2006 David Joy	Guard against intentional contamination The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.