What is Sanitation? Sanitation is an applied science for the attainment of hygienic conditions.
When the term sanitation is used in relation to food processing operations, it usually points to the current and continuous conditions and practices surrounding pre-start up, start up, production , and clean up phases of processing operations. On a broader scale it includes the entire environment.
When SmithConnen conducts its initial survey, it takes a very close look at both the processes (intrinsic) and the environment (extrinsic) those processes take place in. We work along side the people responsible for managing the sanitation program and the people actively involved in the processing work. Both parties are evaluated as to their alertness, intuitiveness and knowledge, and, where needed, trained or retrained to improve their ability to contribute to effective sanitation practices.
The goal of an effective santitation program is to identify and keep microorganisms (molds, mildew, yeasts, bacteria, viruses) in their early limited growth (lag) stage for as long as possible. Through effective sanitation and hygienic practices, the rate of growth of microorganisms can be significantly reduced or stopped completely.
An effective program results in higher quality products which appear better, smell better, taste better, and enjoy a much longer shelf life.
What Our Customers Are Saying
Vito Girardi, President - Gioia Cheese Company, Inc
"I want to thank the people at SmithConnen for their assistance in strengthening Gioia's food safety program. They reviewed our previous HACCP plan and after finding serious omissions and inaccuracies, presented management with a new, comprehensive, up to date and easy to understand HACCP plan that helps ensure Gioia Cheese Company's compliance with local, state, and federal food safety regulations."
"I welcome them as part of our team and look forward to an ongoing relationship as our company continues to grow, providing our customers with the highest quality products available."
Ray Broguiere, President - Broguiere's Farm Fresh Dairy
"We want you to know how pleased we are with the service you provided us. The upgrading of our HACCP program has been outstanding. We also appreciate you taking care of our Egg Nog formulation for us. Your company's knowledge and expertise in both the food and commercial insurance industry has been valuable to us."
"We are pleased to maintain a working relationship with you. It has been a great benefit to our company."
Maria de Lourdes "Lulu" Sobrino, Founder & CEO, Lulu's Dessert Corporation
"I want to thank SmithConnen for their invaluable assistance in helping our company improve its food safety program, production efficiency, and logistics planning. This unique multifaceted company, with its exceptional experience in food quality assurance, risk management and business insurance, has proven to be an important resource for Lulu's Dessert."
"Frank Smith and Rene Connen worked closely with us in looking at options for future production and growth plans that utilize our resources more effectively and identifies new ways to grow our brand; all while helping us maintain our high food quality and safety standards. Beyond the role of advisors or coaches, they've become a part of our team, working tirelessly to ensure our success."
"I highly recommend SmithConnen as a valued resource and partner. Their comprehensive approach to identifying and solving real or potential problems, plus their ability to educate and train our staff, has significantly improved Lulu's ability to raise the bar in virtually every aspect of its operations."