Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results.

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?

Food manufacturers, meat processors and equipment manufacturers continue to design, develop and implement sanitary principles to improve processes and products for consumers.