Abstract
Plant sanitation and housekeeping go hand in hand. Sanitary standards are continually changing in direct relation to our standards of living. There is an unconscious resistance to change; the desire to retain old methods, some of which may have been extremely insanitary. Some food industries have established sanitary codes for the design, construction, and installation of machinery and equipment. Properly drained floors and adequate cleaning facilities are important features of plant design and construction. Certain aspects of equipment design are mentioned including holding vessels, product pipelines, valves, and conveyor belts. An effective cleaning program is necessary to maintain a plant in a sanitary condition. The necessary tools must be provided. Check lists can be used as an index of sanitation in a plant. Bacteriological line checks, the diacetyl test in the citrus industry, and swabs and contact plates for equipment contamination are also important tools. Good housekeeping is an important adjunct to sanitation. One company employs a Good Housekeeping/Safety contest as a method of maintaining a safe and neat appearing plant.
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