Food processors are very conscious of the need to ensure a sanitary environment on the processing floor. However, when it comes to hygiene programs, there is no such thing as “one size fits all.”
The considerations for a plant manufacturing ready-to-eat (RTE) meats, fish or dairy items are different from those for processors making low-acid canned foods or carbonated soft drinks. The type of program a processor develops depends upon many factors, including the product being manufactured; the age of the plant; and the real or perceived risk associated with its operation.