In a world where food contamination seems to happen every week, identifying where these areas of contamination begin is of crucial importance for keeping food safe, and maintaining your reputation as a food processor.
But how does food get contaminated in the first place? On the journey from farm to table there are various areas where contamination can be picked up. When the food leaves the farm, it heads to plants for further processing and packaging. Poorly engineered equipment, human error, and improper hand and equipment washing are just a few of the factors which can contribute to food borne illnesses and it is up to the facility to manage the risks with their own food safety policies and procedures. So, what can you do when so much of the onus falls on you, the processor, to ensure the food is safe?
Start with hygienically designed food processing equipment to outfit your processing lines. Seek out a reputable company that takes food safety seriously and considers the critical control points when designing equipment. Hygienically designed equipment eliminates harbourage points, uses food safe materials, is easy to sanitize, and has no liquid collection points.
Listeria, a bacterium which has caused a string of food recalls, can flourish in equipment harbourage points. It lives and multiplies in cracks and crevices in the equipment that have been filled with old food and are hard to reach for sanitization. A hygienic design that enables easy cleaning and sanitation and does not provide a place for bacteria to grow is the safest bet. CMP’s designers are trained in the most up to date hygienic design practices to ensure each piece of equipment meets the highest design standards.
The use of hygienic materials in the design of food processing equipment is an important preventative method in the fight against food borne illness and is one of the best line of defences to keep food safe. The use of 300 series SST and food grade plastics should be considered an asset. The materials used by CMP are corrosion resistant 304 stainless steel, and sanitary plastics as they are non-toxic and non-absorbent materials, easy to clean and resistant to scratches where bacteria can hide.
The welding and fabrication of the equipment is just as important as the original design. All welds should be continuous, smooth and polished to eliminate places for food to get stuck. Spot welding is unacceptable as it would create the harbourage points mentioned earlier. CMP’s skilled trades people are our defenders of food, they ensure each weld is done with precision, and care, always keeping food safety top of mind.
And finally, collection points for liquid should be eliminated. All efforts should be made to ensure there is no area where liquid can pool, and belts uses should be non-absorbent to prevent any contaminants from soaking in.
If food safety is your top priority, speak with CMP’s hygienic design experts about your next project.