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This article discusses the potential problems that can arise in aging food plants and the importance of regular facility inspections to ensure food safety. It highlights examples of issues faced by older food facilities, such as Salmonella contamination and bacterial growth, and the steps taken to address these problems. The article emphasizes the need for proactive food safety planning, including routine inspections, maintenance, and mitigation procedures. It also provides insights into specific issues like roof leaks, improperly sloped floors, cracks, drains, and wall contamination, and suggests possible solutions for each. The importance of conducting facility surveys, involving multiple departments, and considering codes and regulations when planning facility upgrades is also emphasized.