Here’s what to know now about hygienic equipment design fundamentals
With looming deadlines and extensive requirements, now is the time to get hygienic equipment design training for virtually everyone involved in food processing operations.
There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.
First, compliance to the new rules on Preventive Controls for Human Food under the Food Safety Modernization Act commenced in September 2016 for large businesses (those with more than 500 full-time employees and more than $1 million in annual human food sales). Compliance will be required in September this year for “small” businesses and in September 2018 for “very small” businesses.