The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
While a great number of manufacturers take a reactive approach to maintenance, preventive maintenance can improve performance, control costs, maximize uptime, and maintain critical equipment.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.
Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.