ATLANTA—March 16, 2022—In direct response to the food processing industry’s need for a hygienic, food-safe, water-resistant paper towel dispenser, GP PRO today introduces the automated paper towel dispenser certified by HACCP International. Read more…
More speed. More efficiency. More output. The industrial world continues to run faster, smarter and further than ever, placing ever-greater demands on manufacturing and production. As a result of this, attention tends to focus on the ability of hardware and technology – such as high-speed interior doors – to improve operational performance and efficiency. Read more…
Digital thermometers from a reputable supplier are an essential monitoring tool in most food facilities. Many CCPs are monitored by temperature checks and this is because heat (or the lack of it) is used to control the growth or kill micro-organisms. Modern thermometers are electronic and feature microprocessor driven probes or even detectors capable of reading infrared radiation but around 300 years ago temperature measurement as a science was in its infancy. In 1714 Daniel Gabriel Fahrenheit invented the mercury in glass thermometer and went on 10 years later to develop the temperature scale that bears his name. Fahrenheit Read more...
HACCP International is the firm responsible for developing the international standard ‘Pest Management Services for Food Businesses’. Here, HACCP International director Clive Withinshaw discusses the unique demands of the food industry with the Australian publication Professional Pest Manager. Read more…
My role with HACCP International involves the review of equipment specifically developed for use within the food industry. Much of this equipment is produced by some of the world’s leading manufacturers and I often hear the term ‘Hygienic Design’ tossed around. So what exactly is ‘Hygienic Design’ and why do we want it ? In its most basic form, ‘hygienic design’ means ‘easy to clean’. But I like to consider a more holistic meaning where hygienic design means that all food safety hazards (including chemical, physical and microbiological) have been engineered to an acceptable level of likelihood occurrence when Read more...