How to prevent listeria in “Ready-To- Eat” food production

Prevention of food-borne illness requires a clean, sanitized plant and effective HACCP program. It is necessary a focus on the things that typically cause food-borne outbreaks: gaps in HACCP and other prerequisite building blocks, weak GMP’s and sanitation programs without effective verification. The points to e considered are:

- Preventing Cross Contamination
- Environmental swabbing program
- Rotation of sanitizers
- Antimicrobial treatments
- Personal Hygiene
- Training of the sanitation team
- Control of the floors and bacteria
- Chemical applications