What should I ask about a food co-packer’s sanitation crew and overnight cleaning shift?

Start with the people. Ask how many staff work the cleaning shift, whether they are employees or hired through an agency, and how long they tend to stay. High turnover on this crew means constant retraining, and each new person is a chance for a missed step. Ask how new cleaners are trained and how that training is recorded.

Then look at supervision. Is there a lead on the overnight shift, and who reviews the work before the morning crew starts? Ask how problems found at start-up are reported and what happens next. Ask what chemicals and equipment the crew uses, and whether the plant keeps records of what was used where. Finally, visit during the shift if the seller allows it. Watch the handover to production and see whether the sign-off is real or a formality. Ask what the crew is paid compared with similar work, because pay affects turnover. Employee questions can raise contract and labour issues, so ask your lawyer before taking on any arrangements. Also ask what the plant would do if the entire crew resigned or the agency stopped supplying people. A plan for that, even a simple one, shows that the owner has thought about how fragile this part of the operation can be.

Key takeaways

• Meet the overnight crew and ask how long they have worked there.
• Find out who checks the cleaning before production starts.
• Ask about agency staffing, training records and the pay behind turnover.