Low-Moisture Food Manufacturing and Storage Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Part of the Food Science Text Series book series (FSTS)


Rigid sanitation practices are essential in low-moisture food manufacturing and storage facilities to maintain product acceptability and to comply with regulatory requirements. A sanitary operation should be complemented with appropriate facility site selection and hygienic design of the building and equipment. Unprocessed materials should be sampled during the receiving operation to verify that they are not infested with insects, molds, rodents, or other unacceptable contaminants. Insect-resistant packaging should be considered for nonperishable items.

Separate storage areas should be provided for raw materials, supplies, cleaning compounds and sanitizers, lubricants, and pesticides. Toxic materials should be stored in separate, locked rooms where access is limited to authorized personnel. During storage, unprocessed and manufactured products should be protected from contamination through effective housekeeping practices. Storage areas require routine inspection to observe for microbial and pest infestation. Inspection and cleaning frequency of storage areas depends on temperature and humidity. Prompt disposal of defective products is essential. Cleaning in the manufacturing area should be done daily. Cleaning equipment consists of basic cleaning tools for low-moisture product areas, including vacuum equipment, powered floor sweepers and scrubbers, and compressed air for certain applications. Periodic deep cleaning should be considered for areas and equipment that are difficult to clean.


Cleaning Design Equipment Insects Storage 


  1. Cramer M (2006). Food plant sanitation 145. CRC Press: Boca Raton, FL.Google Scholar
  2. Hui YH (2015). Plant sanitation for food processing and food service 12. CRC Press: Boca Raton, FL.Google Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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