Beyond the Drain: Where are your most stubborn Listeria harborage points?

[Robin]

We all know the 'usual suspects' in a high-care environment—drains, squeegees, and footbaths. But as equipment becomes more complex, so do the hiding places for environmental pathogens.

I’ve been looking into the challenges of sanitary design in older UK facilities where retrofitting modern kit into tight spaces creates 'sandwich joints' or hollow rollers that are a nightmare to swab.

I’m curious to hear from the community:

• What is the most 'creative' or unexpected harborage point you’ve encountered during a deep-clean audit?
• Are there specific pieces of kit (slicers, conveyors, sensors) that you feel are consistently under-designed for British food safety standards?

Looking forward to hearing some 'war stories' from the factory floor!