What do you do when you find yourself in charge of your plant’s sanitation program? How did you get here? Who in their right mind would want to be accountable for such an enormous responsibility? The shared lessons on the essentials of food sanitary plant design.
Food industry professionals are often caught in the middle of the competing demands of ensuring a thorough sanitation cycle and reducing downtime.
A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.
Chemical-free cleaning in the greater context of green cleaning is becoming the rule instead of the exception.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
The most obvious way to increase the force in a processing line cleaned by clean-in-place systems is to increase the volumetric flow rate.
Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.
Hygienic standards in food processing operations continue to rise with each passing year, and they have never been higher than they are today.
As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.
When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.
Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.