Food Production Practices and How We Can Make Them Better

Food production can be a confusing business. When providing consumables to the general public, there are miles of rules and regulations to follow to ensure the safety of all. These practices are in place for a reason, but is there a way to make things even safer? Here are some of the most common food production practices available today and at the end, we will discuss how to make them all more beneficial.

Understanding of Food Allergies

Food allergies used to be an uncommon entity, but today, it is highly likely you can think of at least one individual with either a mild or severe allergy to specific foods. One of the most common, and dangerous allergy is related to peanuts. Whether your suffer from a complete nut allergy or a more specific one such as just tree nuts, nut allergies are serious business. They are so serious in fact that processing plants are now required to completely separate nut production from other production areas. Many labels now have warnings when the product is processed in a production plant containing nuts for the safety of consumers.

Sanitization Habits

Like restaurants, production facilities dealing with food must meet sanitation measures for the safety of consumers. Both scheduled and random inspections performed by the USDA test for contaminants and that all sanitation measures are being adhered to. Facilities are required to use food safe cleaning products and regularly sanitize equipment. Certain facilities, such as salad production lines, keep their interior temperature below 40 degrees to keep foods out of the danger zone where bacteria can grow. Since most salad ingredients are not cooked, this measure is supposed to cut down on recalls, but so far has not eliminated all of them.

Cleaning Validation

One thing that consumers often do not realize is that cleaning equipment in production facilities is more than just scrubbing down equipment. It involves a battery of quality control testing to ensure each piece of equipment is void of any trace of bacteria. Even the smallest portion of bacteria has the potential to grow and cause recalls.

Gentle Processing

The solution to all of these issues is simple. Education into proper production practices and ongoing training for all employees is certainly a way to avoid many issues related to production, but there is an even better solution to the possibility of contamination, Gentle Processing™.

Other production measures and safety practices only help solve one of the problems. Gentle Processing™ works differently. Our specialized technology is available for all levels of processing food from the time it leaves the field from the time it arrives on the dinner plate. Through revolutionary energy processing, we are able to eliminate all harmful bacteria from foods. Imagine having your fruits, vegetables, meats, and all foods processed without losing any of their nutritional value and being completely safe without the risk of recalls. That is what we at Gentle Processing™ are working to provide to you. Is your food processed with Gentle Processing™?