Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
White Papers

How Well-Equipped is Your Facility?

October 11, 2016

In the United States, foodborne illness accounts for a substantial amount of sicknesses, hospitalizations and deaths recorded annually. The U.S. Centers for Disease Control and Prevention estimates 3,000 deaths and 128,000 hospitalizations from foodborne pathogens each year in the U.S. alone.

Despite occurring with relative frequency, these incidents are largely avoidable. To address this public health problem, food safety laws are becoming increasingly stringent and more heavily enforced. Complying with these federal regulations is the ideal standard and should be common practice as it not only establishes trust with consumers, it also reduces the likelihood of a company becoming the subject of the next recall headline. 

In addition to meeting these strict hygienic requirements and regulations, the food processing industry must adopt solutions that will maximize efficiency and minimize their operating costs. Below are examples of best practices food-processing facilities should consider in order to ensure they are up-to-date with federal food safety regulations.

Know the Regulations
Although the Food Safety Modernization Act (FSMA) was signed into law 5 years ago, the first major compliance date for large food facilities is slated for this month. Under FSMA, the U.S. Food and Drug Administration (FDA) is concentrating its efforts to prevent contamination, which is in stark contrast to the mostly reactive role the federal agency has previously occupied. While FSMA does not address food equipment standards directly, companies should factor in the new regulations when determining which equipment will most effectively enable them to meet hygiene and sanitation requirements.

Update Your Equipment
For an entire facility to be considered up to code, each and every piece of equipment must be compliant. Conveyors, for instance, are a crucial element of a food processing plant, coming into contact with every unit of product that it transports throughout the facility.

In this example, the design of the conveyor system should not leave room for water to enter or gather. The surface of the belt should be rounded or on an incline so as not to collect stagnant water, and the belts themselves must be resistant to chemicals and bacteria. Both conveyor belts and drum motors must be able to withstand frequent, wet and high-pressure wash-down applications. The latter should be constructed with stainless steel that is chemical- and rust-proof, and feature an enclosed design that is conducive to hygiene.

Ideally, equipment will be certified by multiple authorities, such as the U.S. Department of Agriculture and the FDA. Because of the sheer size of the food industry, it can be difficult for auditors to monitor whether or not equipment manufacturers are authorized to advertise certain certifications. It is imperative that purchasers perform adequate research to ascertain whether the equipment is truly compliant with current regulations.

Put Your Equipment Under the Microscope
Since equipment is typically purchased through an original equipment manufacturer, users must thoroughly examine each component’s features and specifications. However, a common mistake is to assume a piece of equipment is hygienic because it is constructed with stainless steel or it has an optimal ingress protection (IP) rating. These features do not always necessarily guarantee the equipment is hygienic, and therefore users must be prepared to probe deeper for answers. 

Questions for users to consider include:

  • Is each part easy to access for inspection and cleaning?
  • Are there any surface areas vulnerable to water ingress or bacteria buildup?
  • What IP rating does the part carry?
  • Will these parts be able to perform under extended exposure to high or low temperatures?
  • Are materials corrosion-resistant?
  • Does the heat output from a component have the potential to affect the food quality?

Provide Specialized Training
Professional and continuing education is crucial for the success of any business and the food industry is no exception. Employees who receive training will be well versed in the federal standards, making them more confident and efficient in their work. By providing regular training in installation, proper cleaning and sanitation methods, organizations are further demonstrating their commitment to public health and best business practices. 

While the impact of FSMA remains to be seen, companies cannot afford to delay implementing food safety practices. They must seek out hygienic food equipment design for their facilities and act responsibly or risk an outbreak that could cripple their business.

Ken Ferguson has more than 20 years of sales experience, specializing in automation components and motion control systems. As the U.S. sales and marketing director of Interroll, Ken is responsible for planning and implementing product development programs to achieve corporate objectives for products and services.


Author(s): Ken Ferguson

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Management
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    International
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Corporate manager talking with factory employees

Turning Resistance into Opportunity: Motivating Change in the Food Industry

Microphone in a conference room used for receiving public comment

FDA Seeks Input on New Method for Ranking Chemicals in Food for Post-Market Assessments

Image of executive signing legislation into law

Texas Governor Abbott Signs MAHA-Similar Bill into Law

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • How to Ensure Your Food Safety Audit Goes Well

    See More
  • Milk Production

    Is Your Food Facility Audit Ready? Point-of-use compressed Air Filters Help Ensure Product Quality

    See More
  • Choosing the Right Pest Control Provider for Your Facility

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing