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A Management Program to Achieve Good Housekeeping and Sanitation¹

Production Department, Kraft Foods, Greeneville, Tennessee

ABSTRACT

A good sanitation and housekeeping program is consistent and complementary to a good cost picture and to a quality product. After all, the only way we can stay in business is to produce a quality product that can be placed on the market at a price in line with economic and competitive conditions. Consequently, all areas of plant operation must in some way affect either quality control or cost control, or both. Certainly, there are areas of our business that are not entirely and completely governed by strict business principles. For example, we must keep in mind the best interest of the people working for us, but we all know that increased employee benefits must reflect in lower production costs, better consumer acceptance of our product, or some other company advantage, or we can not stay in business. It is impossible to pay for something with nothing. This thinking must apply also to sanitation and housekeeping or, if you like, to quality control.

¹ Presented at the Silver Jubilee Dairy Technology Conference, The Ohio State University. 1958.