What Are the Key Elements of a Food Safety Management Plan?

A strong food safety management plan keeps your facility compliant, your product safe, and your brand protected. Whether you're running a large-scale processing plant or a small production line, your plan needs to address both daily routines and unexpected issues. It also has to be easy for your staff to follow and enforce.

Here are the essential elements every food safety management plan should include:

• Conducting hazard analysis: Identifies biological, chemical, and physical risks in your process
• Establishing critical control points: Determines where controls are needed to prevent contamination
• Monitoring sanitation procedures: Tracks and verifies that cleaning tasks are done consistently

• Training staff in food safety protocols: Ensures team members understand and follow procedures
• Documenting corrective actions: Records steps taken when deviations from the plan occur

Local Specialists in Kitchen Safety and Sanitation

At MWAC, we understand that one of the most significant challenges in the food manufacturing industry is the lack of specialized knowledge in maintaining stringent food safety standards. Navigating the complexities of food safety and sanitation demands expertise and a deep understanding of the unique requirements of food manufacturing facilities.

That's where we step in.

Our team comprises experts in food safety protocols and the specific cleaning needs unique to food production. We want to be your partners in ensuring your facility operates seamlessly, safely, and in full compliance with all health regulations. Find out why we’re trusted throughout the local food plant sanitation industry by scheduling a consultation with our qualified crew.

Cleaning and Sanitizing Food Production Equipment

Our food safety and sanitation service includes:

• Cleaning and sanitizing food contact surfaces using an approved solution mix
• Cleaning and sanitizing equipment used in food processing
• Maintaining pest control procedures

• Testing and assessing ongoing sanitation procedures
• Regular follow-up service for hygiene maintenance
• ...and more

We carefully select equipment tailored to tackle the unique challenges of food preparation areas and deploy carefully monitored procedures to eradicate harmful bacteria and germs. Following a stringent process is the key to keeping equipment free from harmful substances and ensuring you provide customers with food that is safe to consume.

How Frequently Should Your Facility Be Professionally Sanitized?

Every food processing facility needs regular, professional sanitation to meet health standards and reduce contamination risks. While your in-house team may handle daily cleaning, scheduled deep cleans by trained professionals help catch buildup, biofilms, and bacteria in hard-to-reach areas.

The frequency depends on your production schedule, the types of food you handle, and your facility’s layout. High-risk areas like protein processing zones and drain systems may need more frequent attention than dry storage areas. MWAC works with you to develop a sanitation schedule that keeps your space safe and compliant without disrupting your operations.

Here are the areas we commonly target during scheduled sanitation:

• Overhead piping and ceiling structures
• Drain systems and floor surfaces
• Food contact equipment and tools
• Cold storage and walk-in coolers

• Conveyor belts and processing lines
• Walls and exterior surfaces of machinery
• Packaging and staging zones

Can Bacteria Still Grow in Cold Storage Units?

Freezing or chilling food doesn’t kill bacteria. Typically, freezing only slows down microbial growth. If your cold storage isn’t properly cleaned or maintained, bacteria like Listeria monocytogenes can thrive on surfaces and even contaminate packaged goods.

Moisture buildup, food spills, and poor airflow create perfect breeding grounds for pathogens, even at low temperatures. That's why cold storage units need to be included in your facility’s sanitation plan. Regular cleaning, moisture control, and surface disinfection are key to keeping cold storage areas safe.

What Is Zone Cleaning and Why Does It Matter in Food Processing?

Zone cleaning is a method that separates your facility into different hygiene zones based on risk level. It helps prevent cross-contamination between raw materials, cooked products, and packaging areas. The idea is simple: each zone has its own cleaning tools, staff guidelines, and sanitation procedures, all designed to limit the spread of bacteria and allergens.

In food processing, this strategy is critical because it helps maintain product integrity and meet regulatory requirements. For example, you wouldn't want the same mop used in a raw meat area touching a space where ready-to-eat items are packed. Zone cleaning eliminates that risk, and it's one of the smartest ways to protect both your product and your team.

Consistent Food Production Sanitation

As you know, consistency in cleaning standards is crucial for the integrity and smooth operation of your food manufacturing facility. Inconsistencies can lead to varied quality control, potentially impacting both product safety and business reputation.

Our solution is a systematic approach to cleaning, ensuring uniform standards across every inch of your facility. We deploy rigorous, industry-specific protocols, coupled with regular audits and updates, to maintain exceptional quality in our services.

Customized Food Safety Sanitation Solutions

Understanding that each food manufacturing facility has its own set of unique requirements, we work hard to offer customized cleaning solutions tailored to meet your specific needs. We’ll conduct a thorough assessment of your facility, taking into account factors such as the type of food processed, the equipment used, and the layout of your plant. This enables us to develop a cleaning plan that aligns seamlessly with your production schedules and safety protocols.