“True hygiene is done on the production floor, not in presentations.”

— Laurențiu Aprofirei, Facility Distrib

In the food industry, many essential things remain invisible. The consumer sees the product, the label, the shelf life. What they do not see is the effort behind it: hours of training, checks, pre-audits, repeated corrections, entire nights spent on the production floor until a process becomes stable. In the Meat.Milk. edition with Laurențiu Aprofirei, National Sales Director at Facility Distrib, the discussion went straight into this “invisible” dimension that keeps the industry standing.

A clear point of the dialogue was the difference between “selling” and “helping.” In practice, relationships that endure in the food industry are not built through catalogs and offers, but through on-site intervention: audits, pre-audits, diagnostics, in-plant training, and procedural adjustments. When a processor faces a problem, they do not need general explanations, but applied solutions and a partner who responds when the situation becomes critical.

The discussion also touched on one of the most sensitive issues of the moment: training the human resources directly involved in sanitation processes. In factories, routine and automatism remain serious obstacles, and sometimes the barriers run deeper, from a lack of functional literacy to extreme staff fatigue. In this context, training is no longer a simple “course,” but a repetitive, practical process carried out side by side with the team, until compliance with standards becomes a reflex.

The underlying message remains constant: hygiene is an investment in the business. Beyond the cost of chemicals, equipment, or services, the real cost appears when risk materializes—through product recalls, commercial losses, or reputational damage. In an industry under increasing pressure from consumers, authorities, and retail alike, the margin for error is becoming increasingly narrow.

The discussion with Laurențiu Aprofirei confirms the role that Facility Distrib has assumed within the industry: that of a partner present on the ground, where hygiene is not theory, but daily practice. The Meat.Milk. edition brings this applied perspective to the forefront, built on direct experience and a deep understanding of processes within Romanian factories.