facility design
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A guidance publication describing the need to prevent listeria contamination in food and how to ensure a food establishment has appropriate safety measures in place
A checklist for evaluating equipment and facility design for working with low-moisture foods. Includes checklists in English, Chinese, and German.
A checklist for evaluating equipment and facility design for working with meat, poultry, seafood, and dairy. Includes checklists in English and Chinese for the meat, poultry and seafood checklist.
A fact sheet offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers
A fact sheet describing and comparing some popular materials used to finish surfaces that need to be "smooth and cleanable" in processing areas
A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.