First, the pathogens must find an entry point. Disease-causing microorganisms can find their way into food processing plants from a number of sources: the outside environment, raw ingredients, human hosts, tools and equipment, and even in-plant laboratories. Once the pathogens have made it in to the facility, they can disappear quickly – either because they are short-lived organisms or because effective cleaning and disinfection removes them – or they can remain for longer periods of time.

When the pathogens persist in the environment, it’s usually in “harborage sites”, or places where they will not be readily cleaned away. These sites are generally a result of poor design of food processing equipment or from damage to the plant’s infrastructure. If a harborage site also fosters pathogenic growth, it is then called a “growth niche”. Both are likely causes of contamination to the processing facility.

For the organisms to then cause cross-contamination, they need to move from their source to other places or products. This movement requires a vector, which is anything that can carry or move a pathogen: people, tools and other objects, water and other liquids, even air and gases. Vectors can be divided into two categories: “environmental”, which carry the organisms from one place to another within the same location; and “product”, which carry them into a food product or the ingredients that make a product.

Identifying these possible sources and vectors requires a thorough inspection of the facility and taking microbiological samples. It may be found that the sources and vectors are connected to a certain step in a process or they may affect the entire line. Once it has been determined where the microorganisms are coming from, steps can then be taken to eradicate their sources and vectors and thereby prevent any harmful effects to the safety of the facility and its products.

Using a food safety motor with Sanifan Technology can eliminate cross-contamination. The design of this technology makes it easier to clean previously inaccessible areas on the motor. Instead of bacteria building up in these areas, they are kept clean so that they won’t contaminate food or other areas of the environment.

Animal welfare is a continuing issue and meat packers, seafood and poultry processors must address these concerns while simultaneously lightening their carbon footprint. This is not an easy task as beef, fish and free-range chickens are expensive, and maintaining tight margins is equally as challenging.

This task also provides meat manufacturers a lot of opportunity. As technology has increased, new and more innovative techniques have been discovered and implemented to maintain an improved operating standard. This has led to greater aspirations to improve all around performance, versus only from a financial standpoint. With this new example, plant managers are thinking outside the box instead of following strict SOPs simply because they are the norm.

Kill facilities will likely be located off site, and some of the processing will be done either in different buildings or separate from the actual meat processing. Nowadays the manufacturers of the equipment are also focused on offering more hygienic solutions. Sanitation companies are adhering to stricter and more conscientious guidelines in farm and animal health practices. As a whole from initial processing to finished product, the entire practice is being re-evaluated.

Continuing technological advances provide for protein manufacturers to gain a greater efficiency and control over these beliefs but still operate within industry constraints even when each piece of raw material they’re working with is completely unique from one piece to the next.

The protein processing is far ahead of the rest of the food industry in regard to safety processes being put into place as part of a standard procedure. Only last month the FDA released the two most recent guidelines of the Food and Safety Modernization Act (FSMA). These rules will extend the HACCP plan regulations to almost all food manufacturing plants. These are the same rules that meat processors have been expertly refining for almost two decades.

Having washdown duty motors in the processing environment of protein manufacturers helps to prevent contamination through the cleanability of the motors. As electric motor manufacturers, we’ve introduced an innovative design that maximizes cleanability. Sanifan Technology allows the equipment to prevent contamination by giving access to the areas where it was once hard to clean. This technology has increased the safety of food in the processing environment.

For businesses lacking a QA program that includes self-inspection, there are additional reasons for adding this step:

• Product quality
• Current Good Manufacturing Practices (cGMPs) compliance
• Good sanitary practices
• Accurate records showing current practices as well as operations changes
• Safety of employees
• Food production quality and safety

Quality assurance is one of those all-encompassing programs that injects a certain degree of confidence into the manufacturing process. Having programs such as Quality control, set standards, a written evaluation of incoming materials, the development of a tracking and coding system and adherence to cGMPs will assure that products are produced, packaged, distributed and ultimately reach the consumer in a timely manner and in good condition. These concepts reflect an organized, systematic approach towards achieving a goal; that is, safe food that meets established, well-defined quality parameters or specifications.

It makes good sense financially and economically to have programs in place that assure your facility is operating within regulatory guidelines as well as your own operational standards. A clean well-run facility with a safe working environment and a self-inspection program in place will see reduced waste, reduced insurance premiums, and more sales.

More importantly, the business can avoid adverse publicity due to product recalls or even a plant closure. Management, particularly in the U.S., must realize that their food safety and quality assurance departments should not be treated as an expense on their company’s balance sheets. They should be considered cost-savings centers. This is an issue not usually recognized until too late.

Having sanitary washdown motor equipment will help with self plant inspections. When you use processing equipment that allows for cleaning in hard to reach areas, you can eliminate contamination before it builds up. Sanifan Technology motors are the most efficient motors available for washdown environments. This innovative technology provides cleaning for previously inaccessible areas.

Business cannot be done without energy. For most businesses, energy is a significant cost. Your efforts to rein in those costs should focus first on ongoing daily uses with participation by all employees. Do not make the mistake of focusing too much on big ticket items that may require substantial upfront costs and significant organizational adjustments to upgrade. Below is a list of some areas which frequently offer a quick pay off for relatively little time and effort.

1) Lighting: Almost every plant has a substantial investment in lighting infrastructure. A common design flaw is to light all areas equally. A better plan is to provide task lighting when and where it is most needed. Since lights are everywhere, this provides two opportunities for an energy savings program. First, it offers the potential for substantial savings. Second, it makes sure everyone can participate, no matter what type of work they do.

2) Climate Control: Essentially, look for air leaks and poor maintenance. After lighting, heating and cooling is typically one of your biggest energy expenses. This should naturally include auditing indoor air quality and temperature.

3) Water and Chemical Use: The goal is to reduce waste-water discharge. This can reduce cost per unit of production by lowering energy costs. Also, remember that if you are producing garbage or waste-water, you are flushing profits down the drain.

4) Upgrade Equipment: Upgrading to more energy efficient motors and other types of equipment can save more than you would think. Energy efficient motors reduce plant utility cost and may allow for tax incentives. Since there is efficient removal of waste heat from these motors, looking into the Energy Recovery series at Stainless Motors, Inc. is well worth the time to see how they aid in cost savings.
Starting off right helps insure early win/win results for the whole team and that is necessary for long term success.

The FDA Food Safety Modernization Act (FSMA)

Food recalls due to contamination in the U.S. and global food supply have been a hot topic in the media. According to the Centers for Disease Control and Prevention, approximately one in six Americans (or 48 million people) suffers from a foodborne illness every year. Of those, nearly 130,000 are hospitalized and 3,000 die from their illness. Often the most vulnerable portions of the population – the very young and the elderly – are those experiencing the worst consequences from foodborne illnesses. Public outrage and lack of confidence in a brand can have devastating effects on a producer involved in a food recall. A food processor can suffer irreparable damage both financially and to its brand image due to a contamination problem. A single food recall may potentially force a processor out of business.

Recent foodborne illness outbreaks have caused the U.S. government to focus its attention on food safety legislation resulting in changing standards for the food processing industry. By instituting stricter standards for the food processing industry, lawmakers hope to improve overall public health, reduce medical costs, and avoid costly disruptions to the U.S. food system caused by illness outbreaks and large-scale recalls. FDA Commissioner, Margaret Hamburg, M.D., has made it clear that ensuring the safety of the US food supply is a matter of utmost importance to her. In the article “Basing Food Safety Standards on Science and Prevention” released on January 8, 2013 by the FDA Voice, Hamburg states that, “Two of my highest priorities as FDA commissioner have been strengthening the scientific foundation of FDA’s regulatory decisions and ensuring the safety of an increasingly complex and global food supply.”

Similarly, the landmark, bipartisan Food Safety Modernization Act (FSMA) signed into law by President Obama on January 14, 2011 has the goal of preventing contamination in the food supply, rather than just responding to it. “FSMA is a common sense law that shifts the food safety focus from reactive to preventive,” said Health and Human Services Secretary Kathleen Sebelius. “With the support of industry, consumer groups, and the bipartisan leadership in Congress, we are establishing a science-based, flexible system to better prevent foodborne illness and protect American families.” The FSMA is implemented by two rules designed to prevent foodborne illness. These rules represent the very heart of the prevention-based reforms envisioned by the FSMA and focus on preventing food safety problems before they happen:

- The Preventive Controls for Human Food rule proposes that food companies—whether they manufacture, process, pack or store food— put in place controls to minimize and reduce the risk of contamination.

- The Produce Safety rule proposes that farms that grow, harvest, pack or hold fruits and vegetables follow standards aimed at preventing their contamination.

The first rule is of significant concern to food processing plants. All manufacturers of food to be sold in the United States, whether produced at a foreign or domestic-based facility, are required under the Preventive Controls for Human Food rule to develop a formal plan for preventing their food products from causing foodborne illness. The rule not only requires manufacturers to have plans for correcting any problems that arise, but also to put into place formal plans to prevent food contamination.

The second rule relating to Produce Safety applies exclusively to raw consumable foods. The regulation calls for stricter standards for the producing, collection and harvesting, shipment packing, and the retaining of vegetables and fruits. It requires more sanitation during the washing and irrigation process, a stricter hygiene for all workers, and stricter rules for the cleanliness of any materials used to grow fruits and vegetables.

Sanifan Technology™ and the FSMA Requirement for a Plan to Prevent Food Contamination

The risk for food contamination in a processing plant is significant as the warm, moist environment in which most food is processed provides an ideal environment for bacterial growth. Strict sanitation guidelines and requirements already exist to fight against the possibility of pathogens infecting food products. However, equipment which appears sanitary and clean from the exterior may still harbor bacteria and microbes in crevices and inaccessible areas of processing equipment. It is this hidden danger of contamination that the FSMA is geared toward preventing.

Processors who still use processing equipment with paint coated cast motors run a higher risk of contamination issues. Painted cast motors, although quite mechanically effective, require frequent removal for maintenance caused by corrosion, rust, flaking paint, and water seepage. The cost in money and shutdown time for the cleaning maintenance is high for these food processors. These types of motors can also be riddled with the crevices, knurls and metal-to-metal contact points that are the breeding ground for pathogens.

The introduction of stainless steel electric motors into the industry by Stainless Motors revolutionized the industry with motors that were both easily cleanable and corrosion resistant. Stainless steel motors vastly improve sanitation and lower maintenance requirements in processing plants. However, it is still possible for hidden contaminants and food debris to lurk in inaccessible areas of the fan and shroud covers. Unable to see contamination, many food processors are either unaware of the potentially dangerous bacteria and pathogens building in their motors or simply choose to ignore this issue. Normal cleaning procedures with high pressure spray equipment are unable to eliminate and prevent the microbe growth, thus allowing bacteria to enter food products when particles became airborne.

Once a contamination event occurs, the only solution available to a processor is to completely disassemble the equipment, clean it thoroughly, and then test it to determine if the contamination is removed. The cost of shutting down a plant is substantial. Furthermore, even though a problem may be able to be corrected, often the originating source of the contamination cannot be determined. Thereby, food processors are left with no plan to prevent future problems as the source of the contamination may not be traceable.

In 2004, the FDA released its Good Manufacturing Practices (GMPs) for the 21st Century. Within the GMPs, Section Two: Literature Review of Common Food Safety Problems and Applicable Controls ; 2.1 Microbiological Safety; lists the following areas where contamination problems may lurk for food processors:

 Niche environments. Niche environments are sites within the manufacturing environment where bacteria can get established, multiply, and contaminate the food processed. These sites may be impossible to reach and clean with normal cleaning and sanitizing procedures. Examples include hollow rollers on conveyors, cracked tubular support rods, the space between close-fitting metal-to-metal or metal-to-plastic parts, worn or cracked rubber seals around doors, and on-off valves and switches (Tompkin, 2002). Tompkin (2002) provides an extensive list of potential niches. Manufacturers must identify and eliminate niches. Microbiological sampling of the environment and equipment can detect a niche. Third-party validation of test results might be useful to further establish confidence in environmental sampling results. Further, sanitary equipment design can help prevent niches (AMI, 2003). Proper maintenance to keep equipment parts from providing potential niches is also essential.

 Lack of sanitary equipment design. Good hygienic design of equipment prevents or minimizes microbiological contamination of food. The materials used for food processing equipment should be easily cleanable. As noted earlier, niche environments are known sources of pathogens; surfaces also deteriorate with age, and this abrasion makes cleaning more difficult (Blackburn and McClure, 2002). For cleaning and sanitation to be effective, all parts of the equipment should be readily accessible. Another way to improve equipment hygiene is to use antimicrobial coatings on equipment parts (Higgins, 2003).

Per the GMPs, two of the major ways to reduce contamination are to eliminate niches and to use equipment with a good hygienic design that permits accessibility and thorough cleaning. Contrary to these suggestions, the plastic fans installed on most food processing motors have pockets that collect debris. The fans are also not easily accessible for cleaning. The fan hubs and the method of securing it to the motor shaft offer a connection surface for particles to collect. Screw threads, crevices, and deep splines on the motor shaft can also potentially harbor microbes and bacteria. The usual flat angle brackets or dimples in the fan shroud used to attach it to the motor present a similar debris-catching issue. Thus, even manufacturers with the best intentions of maintaining a hygienic and sanitary environment in their processing equipment may be thwarted from preventing food contamination.

Sanifan Technology™ introduced by Stainless Motors in August 2012 provides an answer to the problem of hidden contamination and provides an ideal way for plants to follow the FDA’s GMPs for eliminating microbial danger. Sanifan Technology™ is a patent pending revolutionary stainless steel motor designed with a niche-free environment and provides a means to thoroughly wash areas in the fan, endbell and shroud previously inaccessible. The new motor design uses a crevice-free polished stainless steel fan in replacement of the customary molded plastic fan. The fan is secured to the motor shaft in a sanitary manner utilizing an elastomeric gasket that prevents metal-to-metal contact thereby eliminating niches. Use of specially designed elastomeric slingers / seals also eliminates metal-to-metal contact between the fan and endbell and shields the mechanical shaft seal from large particles. Elastomeric shields are a confirmed method of preventing microbial growth and are recommended by the FDA. Sanifan Technology™ motors present a clear and resounding answer to the GMPs suggested by the FDA. Any manufacturer who uses Sanifan Technology™ motors also takes a step toward compliance with the FSMA’s Preventive Controls for Human Food rule. Sanifan Technology™ motors can arguably be seen as part of plan to minimize and reduce the risk of contamination.

Sanifan Technology™ motors are available in two versions – the dry design described above plus a revolutionary wet design which allows for even more extreme cleaning capability. In the wet design, the motor has an integral spray head built into the endbell. A water port attached to the spray head endbell allows water or cleaning solution to be forcefully sprayed from within the otherwise inaccessible area under the fan shroud out through the slots in the fan shroud. The water port is available in several connection configurations and inlet positions allowing for utilization in any application. A Sanifan Technology™ motor with an integral spray head endbell may be cleaned while the motor is running or stationary. The integral spray head is an ideal sanitizing solution for processors of viscous food stuffs with high particulate buildup. The wet design is also an answer for food processors with motors situated near or under operational areas that experience occasional spills or runoffs. The increased cleaning efficiency of a wet design Sanifan Technology™ motor makes it an advantageous choice for all manufacturing operations focused on increased hygiene and sanitation compliance.

All new Stainless Motors are now being designed with Sanifan Technology™ and any of the nearly 2,000 existing Stainless Motors models will accommodate the new motor design. By designing the Sanifan Technology™ as a drop-in for all existing motors, Stainless Motors provides a cost effective solution for customers choosing to proactively upgrade their processing equipment. Sanifan Technology™ is a simple and affordable way for processors to show their good faith in taking preventative steps to stop contaminated food from entering the U.S. food supply.

The risk of contamination in plants will continue to rise. Food trends show a steady increase in consumer demand for ready-to-eat foods. This type of food product has a particularly high tendency toward contamination. As the demand continues to increase in response to consumers’ busy lifestyles, the danger of an increase in foodborne illnesses due to contamination in processing plants will also steadily rise unless preventative measures like Sanifan Technology™ motors are put into standard practice by processors. Manufacturers cannot ignore this issue and must choose more sanitary equipment that is accessible to cleaning and niche free. The industry standard for clean has changed and is likely to become more stringent. Sanifan Technology™ by Stainless Motors is the industry leader on this issue and the prudent option for proactive and liability-conscious manufacturers.

American Meat Institute (AMI). 2003. Sanitary Equipment Design. AMI Fact Sheet. March.

Tompkin, R.B. 2002. Control of Listeria monocytogenes in the Food Processing Environment. Journal of Food Protection. Vol. 65, No. 4: 709-725.

Blackburn, Clive de W., and Peter J. McClure. 2002. Foodborne Pathogens: Hazards, Risk Analysis, and Control. CRC Press, Washington, DC.

Higgins, Kevin T. 2003. Food Safety: Say Goodbye to the Burn. Food Engineering. January

An estimated 2.2 million people fall ill each year from consuming leafy vegetables that are contaminated. The Disease Prevention & Control Centers released a study on Tuesday, that concluded the 2.2 million cases to be 23 percent of all 9.6 million food-borne related cases annually. This study is supported by 11 years of analysis, concerning outbreaks of food-borne illnesses. The duration of the study lasted from the year 1998 to 2008, and an annual rate was reached after its completion.

Aside from the issue of leafy vegetables, contaminated poultry has the same fatal effects, extending to matters as serious as death. Of all deaths that are food related, deaths caused by contaminated poultry represent 19 percent of them.

In 2011, a salmonella outbreak happened, due to the consumption of ground turkey that was contaminated. The outbreak resulted in about 130 sicknesses and one death. Ground turkey had to be recalled that year by the pounds, and Cargill Inc. confirmed that 36 million pounds of the contaminated turkey was removed from the market on August 3rd of that year. The salmonella outbreak, along with many other outbreaks propelled the United States Agriculture Department to propose a new plan, regarding salmonella testing for poultry.

Contaminated produce is equally dangerous, and it caused a listeria outbreak in 2011, which killed 33 people. The contaminants were found in cantaloupes.

Most major food recalls can be accounted for by the presence of listeria, salmonella, and E. coli, and other bacteria on farms and in manufacturing facilities. However, contamination can happen in places such as restaurants kitchens and homes, as stated by Dr. Griffin. She stated that if hands are washed, and raw meat is kept separate from produce as a precaution during food preparation, illnesses can be significantly reduced. People become ill when bacteria are spread on foods that aren’t cooked. So, if raw meat is cooked, and bacteria are killed through heat, this wouldn’t save the people who are exposed to the uncooked food that already carries the contaminants.

Investing in a sanitary washdown motor is an efficient way to do this, as they are created for washdown environments. Stainless Motors provides stainless steel electric motors which feature Sanifan Technology, which allows the user to reach and cleanse places that would otherwise be in accessible. The design of stainless steel electric motors is sanitary, providing elimination of contamination through an easy cleansing process.

Recently the FDA released a set of rules regarding The Food Safety Modernization Act. They have not yet released all rules regarding the act more but they are coming soon.

The main goal of the act is to prevent the conditions that are responsible for foodborne illnesses, rather than relying on inspections of the food its self. Businesses will now have to create systems that ensure their facilities are sanitary. These systems must be FDA approved, and they must document their systems use. Major violations of their system can lead to stiff FDA penalties, such as temporary closure.

Despite the fact that these new rules are going to cost companies nearly $500 million a year, the act has garnered great support. Many companies have already begun to embrace the act, especially companies that have had food recalls in the past. They are now realizing the damaging effects being associated with foodborne illnesses can do to their reputation.

Luckily, companies like Stainless Motors, Inc have developed innovative sanitary equipment that can aid in the prevention of contamination. Their Sanifan Technology design can remove contaminants with their standard sanitary motor design while preventing contaminant build-up.

This is a step in the right direction for the FDA Food Safety Modernization Act (FSMA). Obama signed this law into effect during his first term as president. Once the law was signed, the FDA had one year to propose the changes to be made to the current policies in place. These are the regulations that they have released based on this new law that Obama signed.

These regulations are definitely necessary because of recent issues and mistakes made in previous years. There has been a need for prevention for a long time now. Another good reason for the reforms are because there have not been any changes or updates in the form of prevention in more than 70 years! These reforms are long overdue and it really is time we start being proactive instead of reactive.

The first rule, named Preventative Controls for Human Food, requires manufacturers of all food to not only plan for ways to deal with issues as they arise, but also put into place formal plans to prevent food contamination. This regulation applies to any food sold in the United States, no matter where it is grown or manufactured in the world.

The second rule, named Standards for Produce Safety, applies exclusively to raw consumable foods. The regulation calls for much stricter standards for the producing, collection and harvesting, shipment packing, and the retaining of vegetables and fruits. It calls for more sanitation during the washing and irrigation process, a stricter hygiene for all workers, and stricter rules for the cleanliness of any materials used to grow the fruits and vegetables. Overall, there is a call for more sanitation and cleanliness.

These regulations are laid out in 1,236 pages released by the FDA. They are visible to the public for approximately 120 more days. These are only the draft proposals and will be voted on after the 120 days has passed.

Stainless Motors, Inc. has innovated sanitary equipment design to help prevent contamination with effective cleanability for washdown environments. New Sanifan Technology combats contaminants with our sanitary equipment design that comes standard on our sanitary washdown motors to provide cleanability to prevent the possibility of a buildup of contaminants in previously inaccessible areas for cleaning.

The primary response to foodborne illness outbreaks is to further monitor the implementation of the Hazard Analysis and Critical Control Points (HACCP) system as well as other food safety programs. The recent foodborne illness outbreaks also caused the U.S. government to focus on food safety legislation. The U.S. Food and Drug Administration (FDA) has put into effect the Food Safety Modernization Act (FSMA) with a goal of preventing contamination in the food supply, rather than just responding to it.

Schmidt notes that factors which have contributed to foodborne illness outbreaks have been traced to inadequate equipment cleaning and sanitizing programs, as well as poor design, construction and maintenance of equipment.

It should be noted that several organizations worldwide are involved in the hygienic design of food equipment. Regardless of the differences between these organizations, there exists a consensus on food safety and the importance of hygienic design and construction of equipment.

It is found that improved hygienic design enhances the ability to clean the equipment. This in turn decreases the risk of biological, physical and chemical contamination. Additionally, equipment that is designed and constructed to meet hygienic codes is easier to maintain and reduces the risks of physical hazards in food processing.

All food contact surfaces should meet specific hygienic design and fabrication requirements. This guarantees the equipment can be easily cleaned. Also, the corrosion resistance and durability of the materials used in the equipment are crucial in producing cleanable apparatus.

Due to these properties, stainless steel is the preferred material for fabricating food equipment.

Additionally, it is important to keep in mind that, where appropriate, equipment should be constructed to allow easy access for inspection. This will aide in the ability to detect whether the equipment has been properly cleaned.

A sanitary washdown motor specifically designed for washdown environments can be an effective way to prevent contamination. The stainless steel electric motors from Stainless Motors include the ultimate sanitary design with Sanifan Technology, that provides access to previously inaccessible areas for cleanability.

Employees of Costco are required to take courses on the subject of food safety even if they are working it areas that does not directly involve food. This is in case an employee ends up in a situation that requires food safety, thus maximizing Costco’s safety efforts. These courses were created by Costco and are divided up into two levels. The first level is for standard employees while level two training courses are for managers. Managers are required to take the level two course every three years. The amount of testing Costco requires proves how serious they are on the subject of food safety.

Costco’s vendor audit program has been used as an outline for many other businesses, which show the superiority of their program. Suppliers of Costco consider the business to have an extensive vendor operation auditing program that is best in the food industry.

Similarly, the quality assurance section, which is the division that focuses on the science dealing with food safety, is also number one in the industry. The department offers scientifically support to Costco’s warehouses, packaging plants, and manufacturing factories. The quality assurance team inspects all food samples in order to make sure all food is safely consumable. The department may work with third party chemists and microbiologists for aid in the analyzing process.

Costco’s food safety operations division manages questions and concerns for those in buying offices, human resources, call center, member services, and main buildings. A safety operation manages issues relating to the environment, members, employees, general inspections, HACCP, SSOP, and sanitation in general.

Costco is constantly reviewing their food safety program making sure to make changes or improvements if necessary. The company has a mission to stay ahead of the competition by providing the best service to their regulatory agencies and members.

In addition to internal procedures for employees, having the right equipment helps manufacturers with sanitation. Stainless Motors, Inc. are among North America’s leading electric motor manufacturers with a complete line of stainless steel motors. As innovators of Sanifan Technology, Stainless Motors includes this sanitary equipment design with our stainless steel motors for washdown environments.

Five approved standards from the GFSI are currently set. There are a number of steps that can be followed to aid in the successful adoptions, development and implementation of the FSMS no matter what standard is chosen for the business.

1. The standard of the requirements should be understood. A copy should be obtained, read thoroughly and repeatedly. A training seminar can be attended to help with the understanding of the requirements and satisfying them after the standards have been reviewed.
2. A leader for the team, someone that typically oversees the program for food safety should be assigned while you increase the knowledge of food safety standards.
3. The support of upper management should be obtained and kept. While the management might agree to implement a standard they might not support it; it could be seen as just something that has to be done to keep a specific customer.
4. The requirements for certification should be determined. A Gap Analysis can be done in order to identify what has to be done to satisfy the standard’s requirements.
5. A game plan should be created to get the team involved in Gap Analysis. The actions identified in the analysis should be assigned to the members of the team with a timeline.

Along with food safety training for the team, having the right sanitary washdown motor, designed increases sanitation within washdown areas. The latest enhancement to our quality stainless steel motors is Sanifan Technology, which helps clean previously inaccessible areas on washdown motors.