Maintaining hygiene is a never-ending battle in food-processing facilities. Plants that use Good Manufacturing Practices (GMPs) usually follow a Hazard Analysis and Critical Control Points (HACCP) management system, including daily or weekly procedures that ensure production and working conditions remain sanitary and free of contamination. However, some cleaning tasks are not required daily or even monthly.
Keeping areas healthy and free from dirt and debris inside food product zones can be challenging to both employees working the conveyor lines and sanitation managers. Potential problems often occur in unseen places and can be so infrequent that a sanitation manager may be stumped as how to address a problem when it arises.