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Processing Considerations

Facilities and Equipment

Maintenance in a Food Manufacturing Facility: Keeping a Sanitary Process Environment During Repairs
Guidelines for maintaining sanitation in processing facilities during repair and maintenance of equipment. Developed by the University of Nebraska.

Sanitary Design and Construction of Food Equipment
University of Florida resource discusses sanitary principles that should be accounted for in the design, construction, installation and cleaning of food equipment.

Sanitary Design and Construction of Food Processing and Handling Facilities
University of Florida resource discusses sanitary principles that should be accounted for in the design and construction of sanitary facilities such as toilets.

Sanitation and Worker Hygiene

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
Detailed explanation of appropriate cleaning and sanitizing methods for equipment in professional food processing facilities. Published by University of Florida.

Basic Elements of a Sanitation Program for Food Processing and Food Handling
Basic guide for food processing and handling facilities addressing all areas of basic protection from contamination. Published by University of Florida.

Cleaning and Disinfection of Storage Tanks
It is important to disinfect storage tanks regularly. This publication covers how to make a chlorine solution, safe handling of chlorine and follow-up testing.

Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
Intended for growers to guide and evaluate the hygiene training of employees. Includes sample forms for use on the farm (or in a food safety plan) to keep track of worker trainings and worker toilet facility upkeep.

Commodity-Specific Guidance for Processed Foods

For Safety’s Sake: Pickle and Pickle Product Problems
Troubleshooting for producers of pickles and pickle products, explaining which abnormalities in pickles are safe and which indicate contamination.

Guidance for safe production of herbal foods, including explanations of applicable regulations. Developed by N.C. State University.

Herbal Raw Materials
Good Agricultural and Collection Practice (GACP) document from American Herbal Products Association provides guidance to growers and collectors of herbs that are used in consumer products.

Medicinal Plants
World Health Organization guidelines (2003) on good agricultural and collection practices (GACP) for medicinal plants.

Manufacturing Jelly and Preserve Products
Guidance on food safety and applicable regulations for the production of jelly and preserves.

Understanding GMPs for Sauces and Dressings
Explanation of Good Manufacturing Practices (GMPs) regulations and recommendations for the production of cold-filled sauces and dressings.

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