ABB’s improved Baldor-Reliance Food Safe motors, designed with smooth contours and advanced sealing, exceed IP69 ingress protection ratings for washdown conditions to maximize motor life in high-pressure, sanitary cleaning environments.
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.
Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.
Foreign material is an ongoing issue in food plants. The food safety foreign material plan must consider types of foreign materials, effectiveness of detection devices, and rapid screening of food safety device kick-outs. Tools to enhance investigation of these materials are equipment component mapping, defined burst limits, and protocols to restart the line.
This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks.
By transforming maintenance into a preventive control, its effectiveness is enhanced by helping prevent food safety issues from occurring and increasing the company's confidence in its quality and food safety programs.
Despite ongoing production pressures on meat and poultry operations managers, making the effort to follow best practice sanitary standards can not only enhance food safety and production but also add value to products.
When it comes to traditional food and beverage production, processors work to establish standardized processes and procedures that wouldn’t have to vary much if an ingredient, such as olive oil, was switched to a different supplier. Developing legal cannabis edibles and beverages, however, is a different story.