What Are the Most Common Sanitation Risks in Food Processing Plants?

Food processing environments demand strict hygiene standards, and even minor oversights can lead to contamination, product recalls, or regulatory penalties. We help identify and eliminate sanitation risks before they threaten your operation or your brand.

Here are the most common sanitation risks in food plants:

• Allowing buildup on equipment and surfaces: Creates breeding grounds for bacteria and mold
• Using unclean or improperly stored tools: Transfers pathogens between zones or products
• Skipping routine cleaning of drains and floors: Increases the risk of Listeria and other harmful bacteria

• Failing to monitor air and ventilation systems: Allows airborne contaminants to circulate
• Neglecting high-touch points and shared surfaces: Enables the spread of germs between workers and areas

The Importance of Food Plant Sanitation

Maintaining a clean and sterile environment in food plants is of utmost importance as it directly impacts the safety and quality of the food products consumed by customers. By adhering to stringent sanitation practices, you can minimize the risk of contamination, prevent foodborne illnesses, and protect your brand's reputation.

To help with this, we offer a comprehensive sanitation program that includes:

• A comprehensive assessment of your food production establishment
• Thorough cleaning and disinfection protocols

• Targeted sanitation for production lines, equipment, and storage areas
• Ongoing inspection and testing ...and more

Investing in our sought-after service demonstrates your commitment to food safety, customer satisfaction, and industry excellence. We also assist you in avoiding costly product recalls, legal liabilities, and damage to your brand's reputation.

MWAC's Detailed Sanitation Process

As part of our commitment to our client's utmost satisfaction, we ensure our experienced sanitation crew is trained to thoroughly disinfect and monitor all critical areas of your food plant. We utilize industry-leading cleaning agents and advanced techniques to eliminate bacteria, viruses, and contaminants that can compromise food safety.

Our approach is carefully designed to ensure that your facility meets and exceeds industry sanitation standards, giving you the confidence to deliver safe and high-quality products to your customers. We also employ quality control measures to double-check our work, so you won't need to worry about mistakes or oversight.

Serving All Major Commercial Food Plants

We provide expert sanitation services across a wide range of commercial food facilities. From protein processors to frozen foods and produce, our crews are trained to clean in high-risk environments and meet the demands of modern production schedules.

The types of facilities we serve include:

• Poultry processing plants
• Pork and red meat facilities
• Ready-to-eat (RTE) fully cooked food facilities
• Seafood and fish processing plants

• Frozen food processing and packaging facilities
• Vegetable processing plants
• Vegetable canning operations
• Fruit processing and packaging sites
• Commercial and industrial bakeries

How Often Should Sanitation Be Audited in a Commercial Food Plant?

Sanitation audits should be part of a proactive hygiene program, not just a reaction to failed inspections or complaints. For most commercial food plants, internal sanitation reviews should happen weekly, with more comprehensive audits conducted monthly or quarterly, depending on the risk level and type of product handled.

Regular audits help spot overlooked areas, ensure compliance with FDA and USDA guidelines, and verify that cleaning procedures are being followed correctly. Auditing also keeps your team accountable, helps document compliance, and identifies training opportunities before small issues turn into big ones.

How Do Our Cleaners Prevent Cross-Contamination During Cleaning?

Our cleaning crews follow strict food safety protocols designed to prevent cross-contamination at every stage of the sanitation process. We train every team member on best practices aligned with Health Canada and Canadian Food Inspection Agency (CFIA) guidelines, and we take every precaution to maintain the integrity of your facility.

This includes using colour-coded tools for different zones, sanitizing equipment between uses, changing PPE when moving between departments, and working in clean-to-dirty sequences. We also separate allergens when applicable and follow plant-specific protocols to avoid compromising your operation. Every cleaning routine is tailored to your facility’s standards.

Maintaining Sanitation with After-Hour Service

Shutting down a food plant for cleaning during operating hours is costly, which is why you won't need to do so when you partner with us. We offer flexible scheduling options, including after-hour service, to minimize disruption to your production processes.

Our 24/7 service allows us to work during periods of low or no production. Whether you require daily, weekly, or monthly cleaning, we'll align your plan with your preferred hours, so you don't need to compromise on anything.

Fully Licensed, Trained Sanitation Crew

You can rest assured that our professionals will uphold the highest standards for your food plant sanitation. Our cleaning crew comprises highly trained and fully licensed experts with extensive knowledge of food industry best practices. They undergo regular training and stay updated with the latest protocols and applicable regulations.

In the food industry, standards get revised frequently. You can trust that our cleaners are mindful of every change.

How Quickly Can Our Sanitation Services Be Scheduled or Deployed?

Food plants operate around the clock, and unplanned downtime can be costly. That’s why we offer responsive scheduling and deployment for all sanitation services. Whether you need daily cleaning, emergency response, or support during inspections, we’re ready to mobilize quickly.

In most cases, we can schedule services within 24 to 48 hours. For recurring contracts, we offer set schedules and flexible staffing to match your production flow.