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Food processors should regularly review their Sanitation Standard Operating Procedures (SSOPs) to ensure they have the correct utensils for handling food and cleaning their facilities. Waterfed brushware provide an extra layer of sanitation and are excellent for cleaning tanks/equipment, floors, walls and even employee protective wear. A water source is connected directly to the brush head or to the handle via a quick disconnect coupler. A direct stream of water flows through the brush b …

We know that brewing is a labor of love… and that 90% of your work is cleaning. We’ve developed four Brew Kits, exclusive to Union Jack, just for you! Based on core products used by brewers for cleaning and material handling needs, our kits help make your job easier and keep your brewhouse and beer clean. Union Jack chooses our food safe products based on quality, performance and customer recommendations. And, we bundle them based on best use to make shopping easier and faster for our cust …

The Food Safety and Modernization Act (FSMA) of 2011 (pronounced “fiz-muh”) requires that breweries, wineries, cideries and distilleries follow Good Manufacturing Practices (GMPs) to keep consumers safe. This may seem like a daunting task for breweries that are just getting started or have a small staff. The regs were originally designed for food manufacturers until the FDA deemed beer “food” in 2011. As of September 2018, all breweries - regardless of size - must comply. It can b …

Safety directors are constantly striving to reduce hazards in food processing plants. These facilities often require specialized cutters to cut open ingredient bags, boxes, strapping / banding, netting, tape, and plastic wrap during the manufacturing and packaging process. Workplace lacerations threaten user safety, can lead to loss of productivity and/or contamination of the food prep areas. Additionally, food manufacturers have to mitigate the risk of foreign object contamination should a …

The ongoing COVID-19 pandemic is disrupting normal operations for countless food and beverage manufacturers. Limited staff from illness, layoffs or social distancing requirements, additional sanitation requirements, changes in the level of production (up or down), and even facility shutdown have resulted in fewer resources and less focus on food safety sanitation. Manufacturers have a legal obligation to produce safe food and it is therefore essential that routine sanitation practices c …