While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques.

• Wet and dry food processing facilities are at risk for Salmonella contamination
• Salmonella can enter through raw ingredients and persist in the environment
• Proper cleaning and drying of equipment