Consider that you're a processor of beef. Now consider the equipment you're using has not been hygienically designed, with no thought given to maintaining cleanliness or eliminating harbourage points. It's possible this piece of equipment contains harbourage points where beef could potentially get stuck.
Equipment without built-in hygienic design is hard to clean so any stuck product can grow and spread bacteria, potentially a bacteria called listeria. The one often found in the digestive system of animals, and sometimes resistant to chemical cleaners. Unbeknown to you, your processing plant provides the ideal living conditions for bacteria to thrive, it's cold, and moist. Within your processing facility listeria can be hiding in drains, refrigerators, and on processing equipment.
Now imagine that some of the beef you're processing finds itself stuck in a harbourage point in a piece of processing equipment. If it is contaminated, so too is each new piece of beef it comes in contact with during processing. Suddenly, you've got a massive recall on your hands. This scenario, while hypothetical, is a common reality faced by many food processors. Avoiding such a scenario is precisely the reason why hygienic design is important.
IGI Global describes hygienic design as: design and engineering of equipment and premises to assure the control of food safety hazards, to maintain product quality and to enhance cleanability.
CMP's Engineers and Designers are trained and guided by a set of simple and effective hygienic design principles which enable them to effectively design food processing equipment that curbs the spread of bacteria, reduces product recalls and ensures food is safe for consumption. Hygienic design puts the safety of food at the forefront of equipment design and provides piece of mind to the processor.
When designing a piece of equipment, Engineers build hygiene directly into the equipment with the goal of maintaining the integrity of the food being processed. Our Engineers focus on ease of equipment cleanliness, reducing harbourage points, and choosing the highest food grade materials. These key principles of hygienic design guide all CMP's food processing equipment designs to ensure the products handled retain their quality during the processing phase.
If you're considering any type of material handling, or food processing equipment for your facility, speak with one of our Hygienic Design Specialists. You can feel comforted knowing steps have been taken to ensure your new food processing equipment meets the highest hygienic design standards.