Items Tagged with 'sanitary equipment design'

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

Here are six factors that might trigger a move to outsourcing.

Food manufacturers, meat processors and equipment manufacturers continue to design, develop and implement sanitary principles to improve processes and products for consumers.

Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.

Microbial hotspots—problem areas or equipment that chronically harbor microbes—are often to blame when a food safety or food quality issue arises in a processing plant. That’s why it’s important for plant managers to address chronic contamination.