Message to operations working with consultants

When making changes to your operational procedures, involve your food safety and quality consultant early in the process.

Thinking about industry, customer and government compliance before making changes may save you time and $$$ when drafting your change plan. It is never a good thing to have to undo what you have done because you only thought out efficiency. Efficiency is mighty important! I agree...but if the process does not comply to requirements...well...you know the rest of the story. 

Here is a string of changes that might come with simply adding a new line or piece of new equipment, or maybe retrofitting an existing building;

• Repositioning/change of material for better sanitation
• Air flow/ventilation needs
• Hazard Analysis update
• Process Flow chart changes/additions
• Product Description and coding changes/additions
• CCP possible changes
• New or edited standard operating procedures
• Sanitation frequency changes/additions
• Monitoring report edits/changes
• Micro sampling changes/additions
• Employee trainings

To name a few! 
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Take a look at the picture below. An existing building...a nice blank slate to start with. What would be first on your list of "to do's" if you where to repack potatoes in this building?

How about resurfacing the floor, and wall siding that can be cleaned and sanitized efficiently.