The first step of a sanitation program self-inspection is simply to walk through the processing plant.
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.
Whether you are building a new food manufacturing facility or maintaining your plant, sanitary design of the facility and equipment is one of the most effective food safety strategies.
The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.
The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.
To develop appropriate Good Manufacturing Practices, there are prerequisites with which the food manufacturing entity must comply.
Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.
Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.
When good sanitation practices in the food manufacturing environment are consistently, even habitually, applied over time, all of the company’s food safety programs are enhanced.
How do we make sure that we have put sanitation in a position to be the most important department in the plant?