6-5 |
|
J. T. C. YUAN, Food Safety & Technology, American Air Liquide Corp., 5230 S. East Ave., Countryside, IL 60525 With the rising occurrence of food born illnesses and the demand of safer food production, there exists a need to enhance sanitary practices at all points on the food production floor. This could be accomplished in commercial food processing environment using a multiple interventions strategy. The potential intervention points could be environmental sanitation, personnel hygiene, food contact surface treatments, and air management. Technology for each of these intervention points is available today. Examples of each intervention point and a discussion of the potential synergy of them will be provided.
Session 6, Foodborne pathogens in the food processing environment and their control
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |