There are many things we can learn from the recent foodborne illness outbreaks and recalls.  If we step back and look at the equipment used in the production of food products, can it be cleaned and sanitized?  Did the food plant design and construction contribute to product contamination?  Microbes are hitchhikers and need a means of transfer from one source to another. How has this played into these outbreaks and recalls? A used piece of equipment a processor purchased to enhance food safety of their product contributed to illnesses and deaths. In other cases the equipment could not be taken apart for cleaning and sanitizing.  The equipment became a distributor for microbial contamination.  Ledges and niches inside of equipment can provide the hiding palace for microbes and allergens, awaiting the opportunity to cause a product recall. The most common regulatory demerit observed is related to facility maintenance and construction connected to product protection.  Buckets, plastic film and duct tape are not the answer to roof leaks. There have been several recalls related to roof leaks where leakage provided a ride for salmonella into the plant so the employee shoes could distribute it around the plant. Cleaners and sanitizers are wonderful materials for use in providing a clean sanitary environment for food production. If that food contact surface and surrounding areas are not accessible or have surfaces that cannot be reached due to design problems, the best of cleaning materials cannot prevent a problem.  If you cannot see it, you cannot clean it.  Cleaning and sanitizing is a reoccurring cost over the life of equipment/facility and any improvements in the ability to properly clean and sanitize is an investment with a pay back in Brand protection and labor savings.

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