While preventative facility maintenance can sometimes feel like a low priority or even unnecessary, ongoing and effective maintenance will actually help food production facilities run more efficiently, likely saving money in the long-term. By focusing maintenance on some key issues, snack and bakery operations managers can better understand aspects most likely to impact their facilities and be in the best position to address them.
There are numerous factors involved in the overall safety and sanitation of an operation, but three major trends to consider first. The first issue is the age of the building and considerations that went into the building’s initial design. Many buildings were not purpose-built for their current use. The second issue is poor employee and powered equipment traffic patterns. Finally, the location of the building is an issue.