It doesn’t drip every day, but when it does, it can cost you everything.
Condensation and roof leaks are two silent killers and brand destroyers in food and beverage facilities.
One small droplet, whether from a sweating pipe or a leaking ceiling, can lead to contamination, spoilage, lost product, or a full-blown recall.
And yet, they’re often brushed off as “maintenance issues” instead of serious food safety risks.
Roof leaks are more than just a facility problem, they’re a contamination vector. Water from the roof can carry dirt, mold, rust, and pathogens into zones where product is exposed. And once it hits the surface, packaging, or open ingredient, the damage is done, and the line is contaminated.
Condensation poses the same risk. When it forms above tanks, processing lines, inside of filling equipment, or packaging areas, you’re one drip away from a disaster. It’s not just a drop of water, it’s a breakdown in your system.
Here’s what you need to do:
– Inspect ceilings, HVAC, and roofs regularly, especially during and after storms or seasonal shifts.
– Install drip pans and shields in critical areas.
– Ensure insulation and airflow are functioning as designed.
– Repair leaks immediately, no matter how small and implement a sanitation step.
– Increase Environmental swabbing in areas to monitor progress.
– Implement a condensation and roof leak escalation process.
– And most importantly, treat every drip as a potential contamination event.
Leadership means looking up. Walk your plant, talk to your employees, inspect your ceilings, and take action before that first complaint, or recall arrives.
Get out there today and start looking!
This is an AI generated photo.
Add Comment