It is no secret that when the basic elements of good sanitation practices in the food processing environment are consistently, even habitually, applied over time, all of the company’s food safety programs are enhanced. The cleaner the facility and equipment at the outset of every product run, the better the assurance that potential food safety hazards are mitigated or eliminated every time a shift begins throughout the entire production cycle. The key to good sanitation practices is to provide training to a wide base of plant employees, which may include personnel outside of the sanitation department. It is important for supporting functions to understand how they enable effective sanitation.Their daily efforts to ensure the hygiene of the plant will be to no avail if maintenance personnel are unaware that they should not take tools from raw materials into finished product areas. The five basic elements of good sanitation are:

  • Assessment of environmental factors to develop effective sanitation procedures
  • Commitment to continuous improvement of sanitation practices
  • Proper application of daily sanitation procedures
  • Use of periodic sanitation
  • Verification of effective sanitation

All aspects of sanitation are critical in the food processing stage. Employees play a key role in making sure best practices are followed. In addition to proper training, our air sanitation units work overtime to eliminate 99% of harmful contaminants in the air and on surfaces. This keeps food and consumers safe from foodborne illness while protecting the shelf life of products. Our expert technicians have the knowledge to install a system that works around the clock in processing plants.