There is no better time for processors to make sure they have the policies, procedures and practices in place to help meet the objectives of new rules on Preventive Controls for Human Food under the Food Safety Modernization Act.
Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.
The subject of harmonizing and aligning standards specified for food processing equipment in the United States, with design criteria intended for European equipment, can be rather complex and abstract.
Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.
The FDA soon will publish the final rules on Preventive Controls for human food and animal food and on Sanitary Food Transportation. These rules are more proactive and processed-oriented than previously required.
It's certainly not the first cost of buying equipment. To calculate the true cost, look at your dairy plant holistically. Evaluate equipment, plant design, cleaning and food safety, among other factors.