Wet processing zones often need more work in eliminating bacteria harbors than dry processing zones, especially in environments with frequent washdowns and clean-in-place programs.
Big-D Construction
A facility built with sanitary design in mind can help manufacturers meet food safety goals, while an eye on ever-changing industry trends ensures that program stays successful. Read this coverage from Senior Editor Michael Costa.
Food safety is the cornerstone of any thriving food processing operation—without it, a company can lose the trust of customers and go out of business faster than it took to build the brand. While the focus of food safety has often been on employees and processing lines where food is manufactured, a bird’s-eye view can reveal the building itself—floors, walls, ceilings, and more—is also crucial to the success or failure of a food safety program.
