All food processors face significant food safety challenges. However, these challenges vary by the type of food produced and the environment required. AMERISAN understands that ketchup producer is quite different from a frozen pizza company or a meat producer. As a result, it requires completely different cleaning processes, hygiene tools and chemicals to sanitize these environments.
To improve understanding of the current state of food safety hazards at food processing facilities, the US Food and Drug Administration conducted a study. The FDA surveyed food processing industry experts to identify the main problems that pose microbiological (i.e., pathogenic bacteria, viruses, and parasites), chemical (i.e., allergens, cleaners and solvents, and mycotoxins), and physical (i.e., foreign objects such as glass and metal) safety hazards to food at the processor level. The goal of the study was to better understand the challenges of each category of food producer. The results were divided into baked goods, dairy, frozen, refrigerated, shelf-stable, and meat and poultry. This chart below identifies the ten most important food safety problems facing food manufacturers today based on the frequency and severity of the problems by category.
|Food Safety Problem||Baked Goods||Dairy||Frozen||Refrigerated||Shelf-Stable||Meat and Poultry||Average|
|Poor plant and equipment sanitation||81%||75%||94%||88%||88%||94%||87%|
|Deficient employee training||69%||81%||94%||94%||69%||88%||83%|
|Contamination of raw materials||75%||69%||88%||88%||63%||88%||79%|
|Poor employee hygiene||63%||75%||81%||81%||44%||81%||71%|
|Post-process contamination at manufacturing plant||56%||63%||56%||81%||56%||69%||64%|
|No preventive maintenance||56%||63%||63%||75%||56%||69%||64%|
|Contamination by reworked product||38%||56%||44%||69%||38%||75%||53%|
Source: US Drug and Food Administration
The top problem is poor plant and equipment sanitation followed by deficient employee training, various types of contamination and poor employee hygiene. AMERISAN understands how important these issues are to your business and our goal is to help you solve these problems by providing innovative sanitation solutions. We can supply you with the products, advice, and best practices based upon our in-depth industry experience of working with the world’s leading food processing manufacturers.
AMERISAN has been helping food processors solve their food safety and sanitation problems for over ten years. We know that all food processors face significant food safety challenges. However, these challenges vary by the type of food produced and the environment required. AMERISAN understands that ketchup producer is quite different from a frozen pizza company or a meat producer. As a result, it requires completely different cleaning processes, hygiene tools and chemicals to sanitize these environments.
For example, dairy is primarily concerned with Biofilms, which is a slime layer formed by bacteria that provides an environment for pathogens to grow. Dairy producers also use manufacturing equipment that is extremely difficult to clean. Conversely, Bakeries primary concern is foreign particle contamination. No one wants to find a piece of hair, bristle from a cleaning brush or insect in their loaf of bread.