Food safety is a priority for any food processing facility, especially when it comes to raw ingredients such as meat and dairy products. It is important to control temperatures, expiry dates, cleanliness of the environment and employees. Documentation of compliance must be prepared according to quality standards e.g. HACCP.
Poor food safety control can be an issue due to lack of sufficient number of employees, unawareness of procedures by new employees or lack of time to regularly check the hazard points. Filling-in the quality compliance forms e.g. HACCP is time consuming.