Hygienic design savings - food manufacturers´ and designers´ needs

Designing-in good hygiene can save significantly on running costs and help prevent problems. Correct hygienic design, maintenance and use of food production equipment is required to achieve operational (personnel and process safety) and hygienic (food safety) requirements. The risk of food contamination during production can be lowered significantly if correct steps are taken in the initial design and specification stages of equipment production.

Designers may not be fully conversant with the operational challenges facing food manufacturers, such as quality management systems, HACCP, hygiene procedures, and retailer requirements. Similarly, food manufacturers may not always consider the constraints faced by equipment suppliers, (e.g. cost pressures, operator safety concerns, and materials of construction constraints). They may not anticipate the effect that the processing environment may have on it, for example from humidity, fluctuating temperature and cleaning chemicals. Emma Maguire describes a typical example:

"Flaking paint in the open food area, which may have been caused by humid atmospheres, may be an immediate hazard to food. The company will need to ask itself: Why is the paint flaking? What paint should be used to replace it? What maintenance procedure should be put in place? How often does it need to be re-painted?

In this example, the food manufacturer is trying to fire-fight a problem that may have been averted with the correct specification when purchasing the equipment. In this scenario can either party be blamed? Perhaps better communication could facilitate a better final outcome."

We can assist you in areas related to equipment design, legislation, specifications and cleaning validation. Hear more at our seminar on 25 September.

Contact: Emma Maguire
+44(0)1386 842038
emma.maguire@campdenbri.co.uk