The pressure to comply with the Food Safety Modernization Act (FSMA) only continues to mount. The need for FSMA compliance, paired with public scrutiny propelled from this year’s influx of food recalls, puts food safety front and center. To prevent food safety incidents and meet regulatory mandates, food and beverage companies are now taking a deeper look at their processing practices, facility designs and processing equipment.
Without a sophisticated sanitary design strategy, a facility can never be cleaned to a microbiological level. A sound food safety program starts on the facility floor. From the beginning, the facility must be designed for a more predictable outcome that minimizes risk and includes sufficient space and lighting for cleaning and drying systems to foster a food-safe environment.