When the facility is clean, there is a higher probability that from the time every shift starts and throughout the production process, the food will stay clean and hygienic.
One of the most important things you can do to increase food safety in manufacturing is making sure that all the employees at the plant have been trained. In addition to that, there are three basic elements to food production sanitation listed below.
Assessing environmental factors
These factors include the configuration of the rooms where the production is taking place, the cleanliness of the staff carrying out the processing and the state of the machinery that is used in the process. Look into the issues that pose a threat to the manufacturing process and figure out a way to eliminate them so as to create a germ free space to produce food.
Committing to continuously improve the sanitation processes
This could be making sure that every week there is a schedule that indicates when the general cleaning of the plant will take place. It can also mean teaching the staff new ways of ensuring that germs are not transferred to the food when they are handling it. It is also important to make sure that the proper sanitary processes are applied on a daily basis. This can be done by putting in place someone who will act as a supervisor in charge of the entire production process. They will oversee the production process and ensure that maximum hygiene standards are maintained.
Periodic sanitation processes such as tearing down and heating everything
Every few weeks, the machinery should be taken apart and cleaned. This way, any grime that could be accumulating there is removed. This lowers the possibility of contamination happening. It is also good to think about incorporating things such as strainers and over screens to aid in production and help increase safety and sanitation. When you use sanitary SKS overscreens you are adding one extra layer of protection. They are ideal for areas that have a high risk of contamination. When the right machinery is used, food production will never be dogged with unclean products.
To make these periodic deep‑cleans truly effective, many facilities schedule independent sanitation audits that review cleaning methods, chemical use and access to hard‑to‑reach areas. Bringing in specialist teams for an Audit cleaning ensures that teardown routines are validated against industry standards and that any mold or nesting issues are identified before they pose contamination risks.
These audits also create actionable checklists for maintenance crews and help align daily practices with regulatory requirements. Having an external perspective can uncover overlooked problem spots and optimize future cleaning schedules.
A company’s sanitation is really up to every person in the company. It will take management realizing the sanitation needs, and employees understanding and committing to those needs. It’s important to keep communication open so that problems can be addressed quickly and resolved. The tips above are great ways to start looking into the sanitation of your company.
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