The program is one of the four core programs that are funded by the local health protection grant from the state of Illinois. The purpose of the program is to prevent food borne illness and assure food safety to the general public. The Environmental Health staff conducts unannounced inspections based on risk assessment. Class I establishments are fraternal organizations, seasonal operations, and bars or gas stations or preschools with only prepackaged foods are inspected 1 time a year.
Including small, medium, and large-scale facilities nationwide. From Micro to Macro Produce: Popular training programs include: Products Acid Cleaners We offer a number of acid-based cleaners and sanitizers, each appropriate for certain applications depending on the surface and strength needed.
These include products containing: Peracetic acid also known as Peroxyacetic acid, or PAA Hydrochloric acid Phosphoric acid Alkaline Cleaners We offer alkaline cleaners and alkaline detergents that are effective for removing oils, fats, greases, and protein soils.
Some of these products include: Chlorine Dioxide In addition to its ubiquity in the treatment of drinking water, Chlorine Dioxide is an effective biocide in the food processing industry. Ask us about using it for: Fruit and vegetable washes Disinfecting food contact surfaces e.
Enzymatic products tend to be the least toxic and most environmentally friendly.
Grease is literally digested by the actions of the enzymes. Alkaline foaming detergents and other alkaline products are often particularly effective in high soil load applications. They are sometimes formulated with emulsifiers and wetting agents.
Formulations with bactericidal characteristics or broad-spectrum biocides, such as a quaternary ammonium biocide, can eliminate both gram-positive and gram-negative bacteria as it cleans up your grease problems.
Sanitation Chemicals Chlorine Based Compounds: These sanitizers are among the most popular type of product used in food plants and are effective against all bacteria. These agents release free iodine when dissolved in water. They are fast acting and effective against all bacteria.
QACs work against a number of microorganisms, but are less useful in combating some common spoilage bacteria.
Acid-anionic surfactants are combinations of acid, usually phosphoric, with surface-active agents. These sanitizers are effective against most bacteria, and are odorless, relatively non-toxic, stable, and noncorrosive to stainless steel.
They are also effective in removing and controlling milkstone, beerstone, and water hardness films.
PAA solutions contain a mixture of hydrogen peroxide, acetic acid, and peracetic acid. They can kill all microorganisms, even bacterial spores. Take charge of your food safety program! Setup a call with our food safety consultants to get started.Food Safety Concerns for Children Under Five iridis-photo-restoration.com Children under the age of five are at an increased risk for foodborne illness and related health complications because .
USDA Food Safety and Inspection Service Topics Careers. Data Collection and Reports. Fact Sheets. Food Defense and Emergency Response.
Food Safety Education. FSIS Employees Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness.
Sanitation Standard Operating Procedures (SSOPs) constitute the foundation of your plant’s food safety program, they should explain, in detail, how your sanitation program would operate.
For this reason, they are a major focus of our HACCP plan development services. Sanitation must be a top priority for food processing facilities, because it helps protect public health as well as preserve product quality. Countries and localities across the globe have a wide range of sanitary requirements for food processing plants.
Studies have shown that an appreciable percentage of foodborne illness cases can be attributed to poor sanitation and food hygiene, including contamination of equipment. Quite simply, food safety and sanitation requirements start and end in all the situations in which food is grown, prepared, processed, transported, consumed and disposed.
So, food safety and sanitation requirements have to be inculcated in the minds of every user all over the world.