Contamination has Devastating Consequences

About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized and 3,000 die each year from foodborne diseases. *Center for Disease Control and U.S. Federal Food & Drug Administration

Its lurking everywhere. Bacteria. Pathogens. Toxins. Harmful organisms that threaten to contaminate your manufacturing facility. Avoid brand damaging outbreaks and recalls.  A proactive, clearly defined food safety plan and sanitation program that covers key components is crucial.

 

guy in hair net working sanitation system
  1. Outside In Approach. 

Killing contamination before it enters the facility and within it.  High traffic locations require employee, equipment, pathways, drains and clothing cleanliness. Cracks, crevices and other suspect areas that aren’t in plain sight also require attention.

  1. Risk Analysis

Identify threats and dangers, looking for areas that can lead to foodborne illness in your operation and the hazards that can be controlled or eliminated.

  1. Training

Make a good plan great by having ongoing educational follow-up sessions that reinforces the importance of good manufacturing practices to the entire team as well as new hires.  Instilling it as part of the company culture elevates responsibility and performance.

  1. Washing and Sanitizing

It’s essential to have a proper program with detailed protocols for washing and sanitizing equipment and tools.  Do you have the best possible cleaning equipment and systems in order to meet today’s highest standards for food safety?  Douglas Machines Corp. is the perfect partner to support your food safety strategy.

  1. Monitoring

Another effective way of checking the cleanliness of your plant is through environmental monitoring, sampling and reviewing data to ensure compliance. 

workers using dish washing systems
  1. Evaluation

Verify that all policies, procedures, and corrective actions are followed properly.  Documentation is your ally.  Assess your food safety management systems periodically to ensure everything is working effectively and efficiently. 

two hands pointing to a contract
  1. Vendor Partnerships

A second set of eyes, looking through a different lens, can help proactively spot issues and solve problems before it reaches crisis status.  Leverage your partners.

Food safety favors the prepared. 

Having clean containers, untensils and parts are just as important as keeping the equipment your business uses to make products clean and in good working condition.  Don’t risk increased government oversight, losing business, credibility and consumer trust by having a less than thorough food safety plan and sanitation program. 

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