Food safety cross-contamination risk
Started by
eve0
, Jul 03 2025 01:50 AM
How to effectively deal with the risk of cross-contamination among multiple categories of production during food production?
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
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I think that in a food production environment, if professionally designed custom clothing (such as protective clothing and work clothes) is used, it can not only improve the comfort of employees, but most importantly, it can reduce the risk of fiber shedding and contamination. In particular, customized fabrics and styles are more in line with the actual needs of the production line, significantly reducing the possibility of microbial cross-contamination.
Because we are a bread production company, we do this, and it does reduce the risk of contamination. I hope it can be helpful to you. :gleam:
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety
Raffia threads as a Food contact materials
ISO 22002 2025 Change Summary - Food Manufacturing