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.
Robotic automation equipment is common in the auto industry, but the wet conditions in dairy plants have created a need for equipment standards to comply with strict food safety and hygiene rules. Here is what we have done so far.
Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.