While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

In an industry where food safety is paramount, standards of cleanliness rise with each passing year.

It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.

Processors should conduct an audit of the water and plumbing systems.  

Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.

Good conveyor hygiene is essential for any sanitation program for food-related applications.

The first step of a sanitation program self-inspection is simply to walk through the processing plant.  

Lighting consultants often can increase productivity, enhance safety and augment sanitation with minor modifications to the existing lighting system—with an eye toward economy.

As GMPs are essential to the effectiveness of the primary food safety programs in a food plant, it is essential to gain a solid understanding of how to implement GMP programs effectively.

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.