Braman Termite and Pest Elimination的动态

Sanitation Verification and Validation: What's Next? Time for Re-Validation. #Sanitation #FoodSafety #Validation #ReValidation #CleanOperations #QualityAssurance #SanitationStandards #FoodIndustry #Compliance #Hygiene

Sanitation Verification and Validation: What's Next? Time for Re-Validation. #Sanitation #FoodSafety #Validation #ReValidation #CleanOperations #QualityAssurance #SanitationStandards #FoodIndustry #Compliance #Hygiene

?????????????????????????? ??????, ????????, ?????? ?????? ???? ????????????: ?????? ???????? ???? ?????????? ???????????????????? Ensuring the safety of juice requires a multi-layered approach. Here's how HACCP utilizes different control measures: ???????????????????????? ???????????????? (??????): These form the foundation. Examples include maintaining a clean and hygienic facility, proper employee hygiene practices, and a calibrated maintenance program for equipment. ?????????????????????? ???????????????????????? ???????????????? (????????): Here, we focus on specific production stages. For instance, an OPRP might involve filtering water used for juice dilution to a particular size to remove potential contaminants. ???????????????? ?????????????? ?????????? (??????): This is the most crucial step. In juice production, the CCP could be the pasteurization process. Here, temperature and time are precisely monitored to ensure the elimination of harmful pathogens. ???????????????? ????????! ? ?????? ?????? ?????????? ???? ?????????????? ???????????????? ???? ??????, ????????, ?????? ?????? ???????? ???????? ????????????????? ? ?????????? ???????????? ?????????????? ?????? ???? ??????????????, ?????? ???????? ???? ???????????????????? ?? ?????? ???? ?? ?????????? ????????? ?????? ???? ?????? ??????? ???????????? ?????????? ???????? ???????????????? ???? ?????? ???????????????? ?????????? ?????? ??????'?? ??????????????!

The Critical Link Between Sanitation and Change Management in Preventing Recalls Last week, a company had to initiate a recall after trace amounts of an allergen were detected following routine maintenance. While details are still emerging, this incident underscores two critical areas of focus in food operations: 1. The Importance of Routine Sanitation Verification – Sanitation is not just about cleaning; it’s about ensuring your processes consistently deliver safe, allergen-free systems and products. 2. Robust Change Management Protocols—Every operational change, no matter how small, must be followed by thorough monitoring to ensure that no unintended consequences—like allergen cross-contamination—slip through the cracks. This situation reminds us that discipline in sanitation practices and change management is essential to protecting consumers and safeguarding your brand. For more information on this and other recalls, visit https://lnkd.in/e5DAUQYX Follow Manningresource.com to learn how we can help optimize your processes and prevent costly recalls. #FoodSafety #ChangeManagement #AllergenControl #RecallPrevention #SanitationStandards #ContinuousImprovement

The Critical Link Between Sanitation and Change Management in Preventing Recalls Last week, a company had to initiate a recall after trace amounts of an allergen were detected following routine maintenance. While details are still emerging, this incident underscores two critical areas of focus in food operations: 1. The Importance of Routine Sanitation Verification – Sanitation is not just about cleaning; it’s about ensuring your processes consistently deliver safe, allergen-free systems and products. 2. Robust Change Management Protocols—Every operational change, no matter how small, must be followed by thorough monitoring to ensure that no unintended consequences—like allergen cross-contamination—slip through the cracks. This situation reminds us that discipline in sanitation practices and change management is essential to protecting consumers and safeguarding your brand. For more information on this and other recalls, visit https://lnkd.in/eC64Wypm Follow Manningresource.com to learn how we can help optimize your processes and prevent costly recalls. #FoodSafety #ChangeManagement #AllergenControl #RecallPrevention #SanitationStandards #ContinuousImprovement

Ever Wonder What REALLY Happens During Supplier Audits? ?? Let's talk about some eye-opening experiences from our past audits... ? A vinegar supplier who breezed through a 4-page corrective action verification in 12 minutes... ?? An egg producer with a risk assessment highlighting an "allergen cross-contamination risk from... egg!" (This prompted a review of ALL their risk assessments, finishing the audit in 3 hours!) ?? A tomato processor with a complex HACCP plan they couldn't explain. ?? A cookie factory where surprise ingredients like "bucket rubber" and "equipment paint" weren't on the list. ?? And, the pièce de résistance: a fish cannery with a feline pest control specialist. Believe it or not, ALL these facilities had third-party certifications!?Scary, right? That's why second-party audits, conducted directly by you (the customer) or your representative, are crucial.?Certifications can be misleading. Would a re-visit by the original certifiers doing a supplier audit expose the same issues? If so, their initial job wasn't done well.?If they find the same problems we did, what's the point of those certificates? ?? At Vlitix, we're independent of certification bodies. We focus on representing YOU, ensuring your suppliers meet your standards. This might be funny, or concerning, but we hope it opens your eyes. Don't rely solely on certifications! Limited resources for supplier audits??Contact us with "SVP" (Supplier Verification Program) in the message and let's discuss your needs! #SupplyChain #FoodSafety #SecondPartyAudits #QualityAssurance

According to the U.S. Environmental Protection Agency (EPA), “setting an action threshold is critical to guiding pest control decisions”. “A defined threshold will focus the size, scope, and intensity of an IPM Plan.” Pest management in food processing (as per the Food Safety Modernization Act or FSMA) must be preventive, and that is where the Action Threshold (AT) comes into play! Establishing a line-in-the-sand (threshold) for pest population growth allows the food protection team to recognize when and where pest activity is reaching a critical limit. A limit beyond which the pest-related food contamination risk is unacceptable. Action Threshold limit values can vary pest to pest and plant to plant. This webinar provides an understanding of the structure and function of the AT, and a format for developing a preventive integrated pest management program.

Ensuring Safety and Quality in Food Production: A Unified Approach to Pest Control and Quality Control In the dynamic environment of a food factory, maintaining high standards of safety and quality is paramount. As a pest control engineer, I understand that effective pest management is not just about eliminating pests but integrating it seamlessly with quality control processes. Common Strategies for Pest Control and Quality Control: 1. Regular Inspections: Conducting routine checks to identify potential entry points and signs of infestation ensures that any issues are addressed promptly before they escalate. 2. Sanitation and Hygiene: Maintaining strict hygiene practices prevents the attraction of pests and ensures the production environment remains safe and uncontaminated. 3. Employee Training: Educating staff on pest prevention and quality control practices fosters a proactive approach and ensures everyone is vigilant and informed. 4. Integrated Pest Management (IPM): Implementing IPM strategies minimizes the use of chemicals, reduces environmental impact, and maintains product integrity. 5. Documentation and Monitoring: Keeping detailed records of pest control activities and quality control measures helps in tracking progress and identifying areas for improvement. Setting HACCP and ISO Conditions: - Hazard Analysis and Critical Control Points (HACCP): Establishing a HACCP plan is essential for identifying potential hazards and implementing controls at critical points in the production process. This includes monitoring for pest activity and ensuring that corrective actions are taken immediately. - ISO Standards: Adhering to ISO 22000 and ISO 9001 standards ensures a comprehensive quality management system that encompasses pest control measures. Regular audits and continuous improvement practices are key to maintaining certification and ensuring product safety. By integrating pest control with quality control and adhering to HACCP and ISO standards, we can safeguard our food production processes, protect consumers, and uphold the highest levels of quality. Let's work together to create a safer, healthier food supply chain! #FoodSafety #PestControl #QualityControl #HACCP #ISOStandards #IPM #FoodIndustry #PublicHealth

?? Fapas? fact: Hygiene monitoring in the production environment helps to reduce the risks from microbial pathogens – minimising contamination in the processing environment reduces the risk of post-processing contamination of the food itself. In the production of many foods, heat is applied to the product at some point which would eliminate pathogens if appropriately controlled. This ‘kill step’ would be a critical control point in a hazard analysis critical control point (or HACCP) plan and so the main risk from pathogens is that the product becomes contaminated from the environment after the kill step in the manufacturing process. A hygiene monitoring plan can typically involve looking for pathogens directly in high risk areas and monitoring the overall microbial count and level of indicator organisms like Enterobacteriaceae. The former aims to ensure pathogens are detected if they are present in the environment, and the total count and indicator organisms can show if the cleaning and hygiene processes are in control or not. Rising total counts, or Enterobacteriaceae counts, indicate the processes may not be under control and bring an associated increase in risk of pathogens being present (???????????????????? is a bacterium within the wider family of Enterobacteriaceae, as is ?????????????????????? ????????). #Fapas #proficiencytesting

Hygienic design is a matter of great importance on food production. The GFSI points the importance of having a good hygienic design risk management, and the food safety certification bodies are being even more careful and giving lot of attention when evaluating this requirement. Having a correct hygienic design not only lowers the risk of any hazard contamination but also improves costs with CIP chemicals, reduces water usage for chemical rinse, reduces the downtime of equipment among others benefits. Today at European Hygienic Engineering & Design Group (EHEDG) webinar, the Tetra Pak group shared some insights on how to build a good hygienic design risk assessment and also a little bit of what is to come on the EHEDG new guideline that is to be published! Just a remind that at the EHEDG website we already have available the White Paper for the scopes JI and JII, that can be downloaded for free! https://lnkd.in/ewwEK-sD #hygienicdesign #ehedg