What is a food safety flow? A food process flow is often established to exploit the maximum degree of
convenience and work efficiency but it fails to attend to space, air and temperatures. Such ill-designed factory eventually gets caught in recruitment crisis. As business owner omits, environment becomes causal, employee quality drops. Food safety flow: all paradigms run against food safety need to be altered. Flows liable to cross contamination should be avoided. This can be 80% perfect, not need to be 100%.
Food safety+staff comfort+return on investment
Designing production efficiency: for operators, packing goods around the cooking area is fast, easy and efficient since all containers or bags in need are close by. Floor is wet and dirty. Workplace is humid. Operators are exhausted. As a response to that, an air conditioning and fans are added. It is usually difficult to change the food process flow owing to the resistance from the bottom. Chemical additives are used as a remedy. Moreover, a great number of pipes are laid to substitute labor conveyance. It takes just one button to solve that matter. Of course it is okay from the production stand point. It’s easy and simple as what needs to get done is to wipe up the outer pipes. What about the contamination not visible to the eyes?
Food safety flow: staff’s comfort needs in the first place, environments clean and, as the result, employee quality gets improved. Semi-automatic machines can make operator’s jobs easier. A separated packing room is therefore necessary to attain the standard and quality mentioned above. A sound operating environment leads to staff satisfaction, which further leads to an improved employee quality. Many flows are designed to settle the immediate production costs, neglecting the cost of sterilization and cleaning. If manufacturing comes with a risk, production would stop. It is like one bets his life against traffic light in every crossroad, when would the next accident occur?