Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved? This article will focus on five areas critical to the integrity of the food safety supply chain: equipment and facility design, mechanical maintenance and repair, sanitation processes, training and end users.
Articles, research and reference materials have covered the science behind equipment and facility design. Continued efforts by designers and builders add to the body of knowledge available for improved equipment and processes. What is missing then if we have this wealth of experience and knowledge? Communication and application of scientific principles are two areas lacking when addressing sanitary equipment and facility design.