Articles Tagged with ''hygienic design''

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share firsthand information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.

This article discusses factors to consider before making decisions on material selection and design of equipment and infrastructure, including product, cleaning chemicals and practices, activities in the area, and other considerations. It also explores the importance of cross-functional team knowledge and decision-making for design choices.

Commercial Food Sanitation has introduced a new Hygienic Design Certification for individuals in food processing facilities.

The Free Rotating Retractor is the latest example of how Alfa Laval works to make 100 percent cleaning coverage in hygienic processing lines, like milk or infant powder plants, a reality.

This article explores the total cost of ownership and the many categories of expenses involved in operating, maintaining, and cleaning equipment, as well as the different criteria to consider during the design phase.

Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.

Sanitation success relies on people, programs, and hygienic design/maintenance. These three groups are characterized by interrelationships that are not always fully considered; however, examining them helps improve investigations of sanitation failures.

In this episode of Food Safety Matters, we interview Joe Stout, the recipient of Food Safety Magazine’s 2022 Distinguished Service Award, on his four-decade career as a sanitarian, the myriad challenges of sanitation work, the solutions offered by hygienic design, and ways that companies can cultivate a healthy sanitation culture.

Robots and other innovative food automation equipment are revolutionizing commercial kitchens, but are potential food safety risks being overlooked?