What type of Hygienic Designs must the Food Processor Companies Use

It is crucial for the meat and poultry manufacturing industries to maintain their hygiene standards so that the food does not get spoiled. Many companies are trying to invest in designing meat and poultry sanitary equipment, but with strict rules and regulations.

FREMONT, CA: The sanitary operation must follow different regulations, and it must depend on the facility processes. Whether a food processing plant has to follow the requirements of the government body like the FDA or USDA, or it has to pursue the rules of private organizations like ANSI, the operator is responsible to the public as they are answerable if the hygiene standard is not maintained during food manufacturing.

Poor sanitation in the meat and poultry industries can increase microbial damage, which may result in reduced color, flavor, and, most importantly, product safety. To maintain sanitation in the meat and poultry manufacturing companies, it needs good housekeeping that starts with the live animal or bird. However, many companies are designing sanitary equipment for the food industry so that it helps them in maintaining hygiene. Having said that, as the maintenance of health in a meat and poultry industry is essential, there are some principals that the sanitary designing companies have to follow. The companies have to optimize the design and the performance criteria of the equipment and also the related systems so that it can benefit the entire meat and poultry industry by promoting standard design that will help in reducing contamination.

Sanitary design principles

Here are some of the principals that the meat and poultry sanitary designing companies have to follow.

1.      Made of Compatible Materials

The material with which the equipment will be made must be compatible with the environment, cleaning and sanitizing chemicals, products, and also with the methods of cleaning and sanitation.

2.      No Product or Liquid Collection

The equipment used must be self-draining to make sure that liquid that can harbor bacteria or encourage their growth does not accumulate, condense, or pool on the equipment.

3.      Cleanable to Microbiological Level

Food equipment must be designed in such a manner that it prevents the growth of bacteria, its survival, and also reproduction on the surfaces of the equipment.

4.      Accessible for Inspection, Maintenance, Cleaning, and Sanitation

Every part of the equipment must be readily available for maintenance, inspection, cleaning, and sanitation without using any the tools.

5.      Hollow Area should be Hermetically Sealed

The hollow areas of the equipment such as rollers and frames, have to be eliminated whenever it is possible. All studs, brackets, nameplates, bolts, end caps, mounting plates, sleeves, and junction boxes must be continuously connected to the surface. 

6.      No Niches

The equipment parts must be free of niches like cracks, recesses, pits, corrosion, open seams, protruding ledges, bolt rivets, and dead ends.

7.      Hygienic Design of Maintenance Enclosures

Maintenance of the enclosures and human-machine interfaces such as valve handles, pushbuttons, switches, and touchscreens should be made to make sure any product residue or water does not penetrate or accumulate on the interface or enclosure.

8.      Sanitary Operational Performance

While normal operations, the equipment must be able to perform, so it does not contribute to any unsanitary conditions or assist in the growth of the bacteria.

9.     Validated cleaning and sanitizing protocols

Measures for cleaning and sanitation must be written and designed so that it can be followed efficiently. The chemicals that are recommended for cleaning and hygiene must be compatible with the equipment and the manufacturing environment.

There are many obvious reasons why the meat and poultry manufacturing companies must maintain a high standard of cleanliness in the facilities. The products are vulnerable as they can get attacked by microorganisms present under unsanitized conditions. An improved sanitary condition can also reduce wastage as the spoiled product has to be discarded, and a flawless clean condition can also improve the image of the firm as its reputation depends on the state of the product.