Articles Tagged with ''sanitary design''

When it comes to sanitation requirements, there is no “one size fits all” approach that will cover the needs of every snack or bakery facility.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

Food allergies continue to manifest in children and adults at unprecedented levels without any end in sight.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

The latest form/fill/seal (FFS) packaging systems are designed to accommodate a wide range of packaging options at high speeds while ensuring food safety via sanitary design. The systems combine flexibility and automation, as they often need to pack different products on the same line. In addition, new designs enable quick changeover.