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Top Ten Critical Food Facility Issues

Top Ten Critical Food Facility Issues

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!

01Floors: 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.

02Freezer Floors: Freezer floor slabs are subject to heaving if not designed properly. There are various methods, such as air tubes, heat tracing, and glycol, along with a properly insulated floor, that can be applied to prevent freezer floors slabs from heaving.

03Condensation: 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.

04Walls: 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.

05Floor drains: 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.

06Lights: Food plant lighting fixtures must be easy to clean and maintain. Sometimes they must be able to handle wash down. Plus they must also be energy efficient.

07Pipes and conduits: In a food-processing facility piping and conduit materials must be sanitary on the interior and exterior. Proper application of materials that are sanitary, can withstand the abuse of chemical cleaning and hold up to temperature variations is critical.

08Air conditioning/refrigeration: Air contacts exposed food products in a facility and can cause both quality and contamination issues. Air balance and filtration is critical to maintain an environment for the safe production of food, especially for ready-to-eat products.

09Equipment utilities: 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.

10Sanitation systems: 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.