As food processors, we understand all too well the importance of having professionals take specialized responsibility for food processing safety. For us, quality is job one, meaning that plant hygiene and food processing safety must be everyone's responsibility.
While the sanitation department usually receives the most focus, measures to ensure food safety involve different departments, including production, quality assurance, maintenance, and even human resources. The plant manager bears ultimate responsibility for the articulation, implementation, and enforcement food processing safety protocols.
He or she is in charge of the budget for sanitation and food safety supplies, training, and equipment and begins the process of making a case for capital expenditures – championing investment in new sanitation equipment or physical plant improvements.
Management support from the top is essential in the process of making food safety a plant-wide priority. Top management putting attention on and supporting the value of processing safety, and the central importance of sanitation personnel and programs, encourages middle management to make food processing safety goals a priority.
Management commitment is one of the most essential factors in the development of a plant-wide zero-defect food safety culture. All levels of management need to be on board with the tremendous importance of food processing safety as a business as well as a public health issue.
The foundation for all food safety processes is the elimination of soils from the plant environment. The benefits of rigorous food safety processes fall into different categories: