The primary goal of an FSQA manager has always been to maintain food safety standards. However, the role has changed over the years with the emergence of modern technology, increased consumer interest in food safety, and more rigorous regulatory standards.

Playgrounds and other areas where children gather are notorious for having higher levels of germs and bacteria.

Cross-contamination in food processing facilities can happen in a number of ways, and not all of them are as visible as you might expect.

Effectively sanitizing in any type of food processing facility can be difficult, but poultry processing equipment comes with a particular set of challenges. The equipment used in raising, processing, and packaging poultry must be regularly sanitized in order to prevent contamination and a potential food-borne pathogen outbreak. The risks associated with an outbreak have lasting negative consequences for food brands, which is why it is so important to mitigate as many of them as possible through daily sanitation.

The primary theme in food safety news in October has been Listeria. With the discovery of a new strain, a massive food recall, and the beginning of the associated lawsuits, this is a good time for FSQA managers to review sanitation protocols. These timely reminders of the constant evolution of bacteria and the costly consequences of contamination are strong motivations for staying vigilant and continually evaluating plant sanitation processes.   

Bacterial resistance in the food industry is a challenge that all FSQA managers face. When microorganisms become resistant to the sanitizers that are used to remove them, the products become less effective over time.

The sanitizing chemicals used in biosecurity applications must all meet a minimum standard for effectiveness, but this is not the only feature that should be considered when evaluating your options.

The health risks associated with the most common foodborne pathogens are quite serious, and no company wants to be responsible for causing illness or death. When there is an outbreak of bacteria such as Salmonella, E. coli, or Listeria in a food processing facility, the financial implications can be disastrous for both consumers and food producers. 

FSQA managers in the food processing industry typically have at least two sanitizers in rotation because it is one of the best practices for the prevention of bacterial resistance, and required by the FDA and USDA. The types of cleaning products and sanitizers used in a facility will depend on the specific food processing environment, the equipment being used, and a number of other factors.

A range of sanitizing chemicals can be used in a food processing environment: hydrogen peroxide, quaternary ammonium disinfectants, aldehydes, and more. Though all of them are required to deliver a minimum level of efficacy, not all of them offer the same benefits.