More stringent measures in the production process have led to a greater emphasis on the hygienic design of production line equipment. The trend in the general food sector is to purchase equipment that has been smartly designed to incorporate both hygienic construction and the challenges they face in terms of product handling.
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Explore this issueOctober/November 2017
Many of the applications are in the meat and poultry industry—predominantly because in many cases other types of foods go through secondary processes prior to the product reaching the consumer. These processes, that may include cooking, reprocessing, or significant alteration of the raw material, often help to sterilize the product.
For meat and poultry, a large percentage of products are provided to the consumer in the raw state. They will go through a series of processes that will alter form, such as grinding for hamburgers, or deboning and trimming chickens, but those items that are reaching consumers are still raw and haven’t usually been secondary processed.
What is Hygienic Design?
The latest guide from the Foundation for Meat and Poultry Research and Education, which was produced from their Equipment Design Task Force in 2014, can be found on the North American Meat Institute (NAMI) website. In terms of sanitary design principles, it is an ideal workmanship style document that outlines what sanitary design should mean both to a customer and a manufacturer. It is a good roadmap for suppliers to be able to look at the design and to quantify whether a system is going to be compliant with these design best practices.| | | Next → | Single Page