Food Plant Sanitation Programs
Our SQF & HACCP-certified Food Safety Specialists use their technical expertise and years of experience to develop a customized sanitation program with our BrandGuard platform.
Why Choose RMC?
Most manufacturers have the same common end goal, but the path to that goal is unique for each, and as such, a successful and cost-effective food safety program must be individualized based on needs.
The BrandGuard Program was built specifically to help customers navigate and maintain the necessary requirements of GFSI. The GFSI standard is often a required standard among suppliers and customers. With GFSI accreditation, maintenance is necessary and will involve dedicated people working together with a continuous focus on improvement.
Tailored needs may require chemical dilution dispensing equipment, floor cleaners, allergen control, SQF/BRC support, sanitation / disinfectant training, or fogging. Maybe a specialty caustic cleaner, peracetic acid, or a Kosher or Halal-approved cleaner is needed.
Our mission is to make sure that your sanitation program is always working for you by offering a variety of services. It’s simple. We provide the solutions to your sanitation program that will assist you in being the best you can be. That is what we thrive on – being the best possible partner to our valued customers by bringing them continuous, innovative solutions.
When we are invited to survey a plant, we take GMP, HACCP, GFSI and Sustainability into consideration and typically find improvements that result in substantial savings. Our plant surveys are comprehensive and the results are provided in a detailed, cohesive binder that will become a GFSI-supporting compliance manual if we are afforded the business.
Sustainability is also at the forefront of our program. Our Specialists are trained to identify areas in food manufacturing plants to reduce labor, energy, water and chemical costs with the goal of improving the company’s bottom line.
From the Food & Beverage Blog
We can continue to build and deliver training material relevant to supporting sanitation in the food and beverage markets, but studies suggest that only 10-25% of training in this country
Allergen control remains a critical component of the HACCP Plan of all food and beverage Food Safety Programs. Due to the allergenic reaction of the host’s immune system to a
The proper preparation and execution of a food processing fryer requires a thorough comprehension of the sanitation principles utilized for all system components. Implementation of appropriate chemistries in concert with
