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Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.
Sanitation success relies on people, programs, and hygienic design/maintenance. These three groups are characterized by interrelationships that are not always fully considered; however, examining them helps improve investigations of sanitation failures.
Food companies need to embrace a change in their culture to one of collaboration with their internal colleagues and their equipment and infrastructure supply chain. Public health can only be maintained with safe food, and a culture of hygienic design helps deliver it in a responsible way.
Today, cloud-based training helps solve some of the key challenges pertaining to food safety training.
April 9, 2019
Human resources, facility and food safety managers responsible for overseeing training should understand the depth of the skills gap as well as how e-learning can be utilized to take training to the next level.
Experts offer advice on creating food and beverage processing facilities that are easy to clean, while also looking to a future that includes automating the process.