The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
While a great number of manufacturers take a reactive approach to maintenance, preventive maintenance can improve performance, control costs, maximize uptime, and maintain critical equipment.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.