That allows us to track by location or overall cleanliness of a shift. Technicians take samples from the processing equipment, and any surface that comes into contact with food, particularly pre-packaging machinery. We do because we feel it makes a difference, but this also opens up a special potential for problems. Sanitation is very critical in the area where we store the eggs. Chilled tanks must be properly cleaned and sanitized.
Management picks up where the initial training sessions leave off.
We monitor employees. Consequently, learning the software programs has expanded their capabilities in tracking trends and they are proof that investing in well-trained employees frees management to spend time in other capacities. As long as that fear factor is there, it defeats the food safety program. Holding product isn't optimal, but a company can't afford to feed Listeria-laden product to the consumer. It's a matter of setting priorities and having a good in-house program and open communication.