Cross-contamination between products can lead to deterioration of products and also cause severe allergy symtoms for consumers. Airborn microbial contamination from mold spores and bacteria like salmonella, listeria, and campylobacter, reduces the quality and shelf life of the products and threatens the health of the consumers. Particle contamination like dust, powder ingredients and combustion particles, increases the cost for cleaning and damages products and equipment. In addition, the health of your workers suffers from all these challenges, leading to absence and loss of productivity. Food manufacturing workers has one of the highest injury and illness rates compared to all industries according to the Tasa group.
Another challenge is smoking. Facilities in this line of business tend to be large, and smoking outside means longer smoking breaks, which is not ideal for productivity.