The Most Common Problems In Food Manufacture (And How To Avoid Them)

Most of us need to rethink our relationship with food. Many of us eat too much of it. Yet more of us eat too much of the wrong types of food and too little of the good stuff. Some of us feel like we’re slaves to food; however while most think of this in terms of managing their cravings there are some whose every waking thought and deed is dedicated to food. Those who have made a living from food manufacture are even more obsessive over their food than most; since they know that even the slightest lapses in standards could send their businesses and their livelihoods tumbling into disarray.

While many of us still have memories of horse meat scandals fresh in our minds, the biggest problems faced by those in the food industry come from lapses in standards caused by a lack of vigilance, deviation from established procedures or simple ignorance. Here are some common problems in food manufacture and how you can (easily and cost effectively) avoid them…

Inadequate processes or equipment

It’s understandable that any enterprise will want to keep overheads down wherever they can, but this should never come at the expense of the quality of their product. Cutting corners on your processes or equipment may give you an artificial boost in time efficiency but it will inevitably lead to an inferior (and potentially dangerous product). Invest in the right equipment and you can remain efficient while maintaining high standards. Check out for some examples of such equipment. You’ll be able to (if you’ll pardon the phrasing) have your cake and eat it!

Packaging and labelling

All food manufactures face a constant battle against allergens which could potentially harm their loyal customers and make their businesses vulnerable to litigation. Your packaging must clearly label any allergens contained in your ingredients as well as any potential allergen risk (however remote) that may be caused by exposure to trace elements of allergens. Thus, your record keeping should be spotless, accounting for allergen control in every stage of the manufacturing process so that your packaging is accurate.


Food manufacturers understand the need for constant and unwavering temperature control to mitigate the risk of contamination by microbes that can make food unfit for consumption. However, manufacturers face severe risk if their refrigeration equipment is not well maintained. Thus, responsible manufacturers ensure that refrigeration equipment is routinely maintained and that steps are taken to mitigate the potential for condensation. Pipes, fans and compressors should be kept in good working order and kept sanitary at all times.


As well as ensuring that employees take strict measures to ensure that they are sanitary such as the use of gloves and hairnets, equipment sanitation is also an area in which manufacturers must be ever vigilant. Employees must understand their own roles and responsibilities in ensuring plant sanitation, and should be given adequate and documented training to ensure that they understand the potential risks as well as how to keep themselves and their equipment sanitary.

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