Hygiene – Nuno F. Soares

Hygiene, Transport

Cleaning of transport containers: reality and tips

April 5, 2021

Refrigerated containers in which fruit and vegetables are transported are the same uncleaned containers previously used to transport meat still with large standing pools of blood droplets on the floor. When considering the supply chain from farm to fork, the general public and often even food safety professionals typically tend to focus on the risks [...]

Sources of contamination own-kitchen Nuno F. Soares article

Hygiene

Sources of Contamination in our Home-Kitchen

April 1, 2020

More often than we realize, we seem to leave all that food safety mindset at work and make basic mistakes when we use our own kitchens. Most of us fall short on what we can do to bring awareness into our family or community to principles that should be implemented when we prepare food and [...]

Food Safety for Elderly Population – March 2020 Nuno F. Soares article

Food Safety Culture, HACCP, Hygiene

Food Safety for the Elderly

March 1, 2020

When defining control measures and even conformance criteria we must take in consideration not only our organization’s position in the food value chain but also how consumers are susceptible to some specific hazards. Age is one risk factor that must be taken in consideration. The aging adult population is increasing in the United States [...]

Hygiene

Disinfectants by-products: check them out!

March 1, 2019

Historical background Ever since Dr. John Snow established in 1854 that water could be a mode of transmission for deadly diseases such as cholera, water disinfection is a basic requirement in all drinking water treatment process. Chlorine, the first disinfection chemical discovered in 1774 by the chemist Karl Scheele (Centers for Disease Control and [...]

Hygiene

Sanitation in food facilities: principles, steps, tools and future perspectives

May 1, 2018

Food Sanitation is an everyday job to avoid food contamination. No one and nothing should be left behind and all functions and operations must be involved in sanitation. This commitment is vital to prevent foodborne illnesses, control pathogens (e.g. Listeria monocytogenes), control normal spoilage bacteria, meet customer expectations and comply with regulatory requirements. In 2005, the [...]

Tags: Hygiene