ABSTRACT
Food manufacturing plants continue to increase in complexity, and the potential for issues to develop that adversely affect the consumer increase accordingly. To avoid being in a negative spotlight, food plants have developed numerous programs and policies designed to meet their challenges. Good manufacturing practice (GMP) policies, hazard analysis and critical control point (HACCP) programs, plant policies and practices, production parameters, preventive maintenance programs, and sanitation/hygiene programs, along with others, assist facilities in meeting their obligations. One critical program that must be in place to verify that all objectives are being met on a consistent basis includes plant inspections [1].
