Brainstorm: Plant Cleanliness and Food Safety Techniques

It’s much more effective and efficient to perform sanitization procedures at midday when more experienced workers are available, and the process can be supervised.

We firmly believe that the practice of cleaning and sanitizing equipment in place, whenever feasible, can make a substantial difference in maintaining plant cleanliness and food safety.

Food Manufacturing Magazine recently asked about food safety: What plant cleanliness techniques and best practices can food manufacturers employ to improve food safety in their facilities. David offers the following tips for improving plant cleanliness and food safety:

Improve sanitation efficiency by designing out sharp corners from chutes
Swap out smaller pieces of machinery. Take them away for cleaning and keep equipment up and running with a sanitized piece that’s ready to go
Use Six Sigma to ensure that both standards for organic and non-GMO are met and that microbes aren’t proliferating
Reduce variation in moisture and open up the prospect of increasing yields, giving the manufacturer a safe product at a lower cost

TBM consultant, David Beal, published a Brainstorm column in the Nov/Dec issue of Food Manufacturing Magazine. In his view, good sanitation practices lie at the root of food safety, good business and happy, health customers. And, they can be a factor in greater profitability—especially when paired with improved process control. Read the full article.

Frequently Asked Questions

Why is plant cleanliness foundational to food safety performance?

Plant cleanliness is foundational because it directly affects contamination risk, regulatory compliance, and product quality. The article explains that poor cleanliness creates conditions where food safety hazards can develop and spread, even when formal procedures exist. Clean, well‑maintained environments make problems visible and controllable, supporting safer operations and more consistent food safety outcomes.

Why do food safety and cleanliness issues often persist despite standards and audits?

The article highlights that cleanliness issues persist when standards exist on paper but are not reinforced through daily execution. Audits and checklists alone do not change behavior if expectations are unclear or accountability is inconsistent. When cleanliness is treated as a periodic activity rather than a daily discipline, problems reappear and risks increase.

How can food manufacturers improve plant cleanliness in a sustainable way?

Food manufacturers can improve cleanliness by embedding it into daily management routines instead of relying solely on inspections or special events. The article emphasizes clear ownership, standard work, and frequent observation to ensure cleanliness expectations are met consistently. When leaders reinforce cleanliness as part of normal operations, food safety improves, risks are reduced, and performance becomes more reliable over time.