Product recalls appear in headlines almost daily and make food safety a top public concern. Plus, the regulatory changes of the Food Safety Modernization Act (FSMA) are not only daunting, but they’ve increased requirements for produce processors. Upgrades to procedures and equipment can help processors comply with the new standards and reduce risk.
The protein industry has been aware of the importance of sanitary design for more than 15 years, since the North American Meat Institute developed best practices to improve food safety. The “10 Principles of Sanitary Design” laid out the key concepts for establishing a sanitary processing plant, and is still followed today. Although created with protein processors in mind, these principles are applicable to produce processors and other food manufacturers too.