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.

Robots and other innovative food automation equipment are revolutionizing commercial kitchens, but are potential food safety risks being overlooked?

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.  

Hygiene in food production has always been a priority, even when production occurs under crisis conditions.

Advice for proper use, care and maintenance of food processing cleaning tools amid the pandemic.

Whether building a new facility or working with an existing plant, here are seven steps to form and manage an effective hygienic design team.