Hygienic design: retrospective modification of existing plant
Project team: Craig Leadley
Member funded research project
Running: Jan 2017 – Dec 2018
Steering MIG: Manufacturing technologies
Project Number: 144858
Building and equipment modifications can be very invasive. They sometimes need to be carried out whilst other parts of the building are continuing to operate. Modifications can increase food safety risks and, if not properly managed or understood, will remain untackled until product failure. With continuous operations happening in the same area, the risks of carrying out these operations have to be closely managed.
Food safety related issues that can arise include incorrect drain directed flow, damaged flooring caused by unsuitability, and air systems not being correctly applied. This project will update impartial guidance for carrying out changes in an existing plant, ensuring that hygiene considerations influencing food safety risks are known and correctly managed.
- Aseptic processing:The aim of aseptic processing is to produce a sterile
product through heat processing.
Hygiene implications of BRC7:Richard Leathers and Emma De–Alwis discuss how the BRC Global Standard for Food Safety (Issue 7)
impacts on hygienic production.
- Hand washing technique:Hands are one of the major sources and routes for
cross–contamination in the food industry.