We live in a world with limited resources, especially fresh water, and it’s the lifeblood of cleaning systems in food and beverage processes. 

It’s curious why FDA in their writing and publication of the “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food; Final Rule,” address equipment sanitation in Subpart A, Definitions, Subpart B on GMPs (117.35, 117.40, 117.80) and Subpart C on Preventive Controls (117.135). 

Dairy ingredients serve as the foundation for various food sectors, such as infant formulas, baking and confections, and sports nutrition.

When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin. 

Food production environments for food and dairy operations offer a shell of protection from a range of contamination sources.

While today’s dairy processing plants don’t include computer-generated holograms, elaborately designed automatic equipment and the ability to harness the power of water and wind into solar energy are just a few sustainability tactics construction engineers are utilizing to design and build the dairy plant of the future.

Every process industry goes through the same issue, “What do I do with the product that remains in the piping system after the process is complete?”

Like a car being made in an automotive assembly plant, the technology and equipment used to get — and track — real-time dairy data has improved tremendously over time.

Preserve food safety, protect dairy plants from biofilms with regular cleaning and sanitation.

Is eliminating water to clean more sanitary?