We have developed a list the top ten critical food facility issues. These are the issues we have seen over the years that a great amount of effort is spent in addressing and solving. If you think there are others that should be added to the list, please let us know!
Food plant floors are under constant strain from the physical abuse of heavy traffic, thermal shock from temperature variations between cleanup and operation, and chemical attack from harsh cleaning chemicals. The correct material, proper preparation, and careful application will prevent premature failure from the abuse that floors in food plants undergo.
Condensation will occur in improperly refrigerated environments. The problems often stem from improper vapor barrier in insulated panel construction, vapor pressure issues, or infiltration/ex-filtration between different types of rooms. Proper identification of how each of these issues may occur is critical to prevent condensation from occurring
Walls are subject to physical abuse from traffic and chemical abuse from cleaning chemicals. Proper specification and application of materials that can withstand the physical and chemical abuse is critical in order to protect food plant walls.
Floor drains are a source of potential contamination. Installing sanitary floor drains that are easy to clean, and designing a process waste systems that minimize the potential for contaminating food is critical to food safety.
Food-processing equipment can require different types of energy sources to operate, and sometimes choices can be made between sources. Choosing the most efficient and cost effective source of energy is critical for controlling production costs.
Many types of sanitation systems exist, both wet and dry. The correct temperature and pressure requirements for wet cleanup as well as the various options for heating, circulation, and delivery of water, are important for both energy use and sanitation effectiveness.