Food Processing Sanitation Experts

Best Practices

Best Practices and Thought Leadership

Since our inception, AMERISAN has been dedicated to promoting the knowledge and industry expertise of quality assurance practioners associated within the food processing profession. On this page of our web site we want to share information from thought leaders from within the industry who offer their unique perspective on the issue at hand. Our goal is to provide the best practices and lessons learned regarding the problems and challenges quality assurance professionals face every day.


Articles on this page include:

The 5S Method of Improvement

  Costs pile up in the form of defects and waste. Consider these all-too-familiar situations: • Output does not meet its potential due to crew-to-crew variations. • Utilization suffers because product changeovers take too long. • An important part cannot be found, so another is rushed in. Companies attempt to improve through Lean, Six Sigma, […]

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Condensation Control

New requirements are compelling food processors to take a closer look at in-plant moisture issues. Condensation on walls, ceilings, and pipes. These are operating conditions in a refrigerated processing facility. At least, that often was the case before USDA started emphasizing the contamination risks posed by moisture. “Until five years ago, the [focus and] emphasis […]

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3 Simple Ways to Improve Your Allergen Management

You will no doubt be aware that food allergies are an increasing occurrence in most developed countries’ populations, but just how much it is increasing is rather alarming! Some recently compiled statistics from Europe show that: – Over the last 20 years, there has been an increase of 615% in hospital admissions for anaphylaxis. – Up to 1 […]

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Hand Washing is Vital to Safety

It’s not just hype, hand washing is vital to safety   It’s a fact that 10 million bacteria would fit very comfortably on something as small as the head of a pin. Given the right conditions, those 10 million bacteria would double every 20 minutes.  Unfortunately, these invisible germs are passed around our communities easily […]

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5 Ways to Improve Food Safety NOW

Reduce contamination and bacteria spread with efficient hand washing All employees at the plant level must wash frequently and effectively using the proper procedure and equipment. To see our full-line of hand soaps and sanitizers click here.   Color code for safety  As specified by food auditors and safety inspectors, it is highly important that […]

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Color Coded Safety

Editor’s Note: The following content was extracted from an article titled, ‘Why you should be color coding your cleaning equipment,” By QJS Equipment Why you should be color coding your cleaning equipment Here’s 4 simple ways color coded hygiene equipment can help you: 1)     You can Reduce Cross Contamination. Color coding equipment specific to their […]

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Changing Definition of Food Safety

Editor’s Note: The following content was extracted from an article titled ‘Consumer survey shows changing definition of food safety,’ By News Desk – Food Safety News A recent survey of 5,000 consumers nationwide that asked about food buying decisions showed changing attitudes about food safety. People still want toxin-free and pathogen-free food, but they also […]

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Listeria

Editor’s Note: The following content was extracted from an article titled ‘How Listeria Gets in your food, and how to prevent it’ by Jenn Harris How Listeria Gets in your food, and how to prevent it According to the Centers for Disease Control, listeriosis is a serious infection caused by eating food contaminated with the […]

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Drain Cleaning

Editor’s Note: The following content was extracted from an article titled ‘DRAIN CLEANING Effective Procedures, Challenges, and Recommendations’ by Adel Makdesi DRAIN CLEANING Effective Procedures, Challenges and Recommendations Often, people think that microorganisms or germs “hide” somewhere in the building environment. The truth is that microorganisms do not hide. They reside and grow anywhere you […]

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Meat Tenderization

Editor’s Note: The following content was extracted from an article titled ‘UPDATED: New labels, instructions for tenderized beef roll out today’ by News Desk, May 17, 2016 The 6.2 billion servings of mechanically tenderized beef roasts and steaks consumed annually by Americans might be a little safer because of labeling requirements that take effect today, […]

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Prevent Food Recalls

Editor’s Note: The following content was extracted from an article titled ‘A Uniform Way to avoid Class 1 Recalls in Food Production’ by Clean Rental. Contamination of products produced in food processing plants is a major cause of public health risks. Food recalls can destroy a brand too – remember what happened to Topps Meat Company in 2007? […]

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Condensation Contamination

Editor’s note: This article was extracted from Food Safety Magazine written by Gene W. Bartnolomew, Ph.D  Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities Wherever one finds adjacent surfaces or areas that have different temperatures, or where relative humidity is very high, condensation can form. Temperature differentials and high humidity in the food […]

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Color Coding

Editor’s Note: The following content was extracted from an article titled Color Coding by FQ&S Staff and Incorporating a Color-Coding Program by Cristal Garrison It’s Important to incorporate a color-coding program: Here’s Why… With the signing of the Food Safety and Modernization Act (FSMA), many food processors have been taking a critical look at their production […]

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Advantages of Microfiber Cleaning

Editor’s note: This summary article was extracted from an article title “Microfiber cleaning systems” and originally appeared in Services Magazine. Over the years cleaning products have been rapidly developing. One of the major developments that have occurred within the past few years is cleaning products based on microscopic technology. Microfiber cleaning tools have been rapidly […]

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Center for Disease Control Hand Washing Survey

Editor’s note: This summary article was extracted from an article title “Running water, soap and 20 seconds” written by Phillip Lawless and originally appeared in Cleaning & Maintenance Magazine. Everyone experiences sickness throughout their lives. It is something that no one wants to deal with, but at the same time everyone will at some point […]

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The Scary Truth about Rags and Towels

Editor’s note: This summary article was extracted from an article title “Throwing in the towel to invisible hazards” written by Kim MacDougall and originally appeared in Cleaning & Maintenance Magazine. One of the key issues that a company endures is workplace safety. Employees use products daily that contain hazards, without even knowing it. One item […]

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The Different Chemicals Found in Disinfectants

Editor’s note: This summary article was extracted from an article title “The science of disinfectants,” written by Kirsten Thompson and originally appeared in Cleaning & Maintenance Magazine. Every company/industry uses some sort of disinfectant at their facility. Often, without even realizing it, we take advantage of the actions of disinfectants. This is because a lot […]

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The Four Steps to Complete Restroom Care

Editor’s note: This summary article was extracted from an article title “Achieving complete restroom care,” written by Steve Schultz and originally appeared in Cleaning & Maintenance Magazine. The restroom is a key part to any kind of business. Having a dirty restroom can have a negative effect upon the business. For instance, if a hotel […]

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Know Your Towel Dispenser

Editor’s note: This summary article was extracted from an article title “It pays to pay attention to dispensers,” written by Dan DeCriscio and originally appeared in Cleaning & Maintenance Magazine. It is said that on average people will spend roughly 50 out of the 52 weeks in a year at work. With that being said […]

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Disinfectants: The Truth Revealed

Editor’s note: This summary article was extracted from an article title “Tough questions about disinfectants Answered,” written by Allen Rathey and originally appeared in Cleaning & Maintenance Magazine. Due to the mass amounts of contagious illnesses in society today there is a strong desire and need for the use of disinfectants. However, with the use […]

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The Product Label of the Future

Editor’s note: This summary article was extracted from an article title “GHS-the right to understand,” written by Dawn Shumaker and originally appeared in Cleaning & Maintenance Magazine. Starting In December of 2013 there has been a change in the way in which warning and hazard labels are displayed on products, specifically cleaning products. OSHA, also […]

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The Danger Lurking in Your Soap Dispenser

Editor’s note: This summary article was extracted from an article title “Danger in the soap dispenser,” written by Dave Shoemaker and originally appeared in Cleaning & Maintenance Magazine. There has been an increase in the amount of scientific evidence that backs the idea that refillable bulk soap dispensers may be counter acting your efforts to […]

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Should Food Processors Use Metal Detection or X-Ray Inspection?

Editor’s note: This summary article was extracted from an article titled “What food processers should know: metal detection vs. X-ray inspection,” by Bob Ries, Lead Product Manager, Metal Detection and X-Ray Inspection of Thermo Fisher Scientific. As a food processor your major area of concern is safety. With the new Food Safety Modernization Act (FSMA) […]

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