Although food can become contaminated at any point during production, unsanitary conditions coupled with disease-carrying pests in food facilities can cause widespread outbreaks.
Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.
Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
Despite the importance of sanitation within the food processing environment, foodborne illness outbreaks continue to be linked to products produced under unsanitary conditions.