This article explores the total cost of ownership and the many categories of expenses involved in operating, maintaining, and cleaning equipment, as well as the different criteria to consider during the design phase.
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.
In this episode of Food Safety Matters, we interview Joe Stout, the recipient of Food Safety Magazine’s 2022 Distinguished Service Award, on his four-decade career as a sanitarian, the myriad challenges of sanitation work, the solutions offered by hygienic design, and ways that companies can cultivate a healthy sanitation culture.
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.