A practical approach to hygienic design of dairy equipment
The hygienic design of dairy equipment aims to prevent contamination (biological, chemical, physical) of the product or material flow through ingress, accumulation or growth. As a pre-requisite programme (PRP), it supports HACCP in a Food Safety Management System (FSMS) by limiting the number of foreseeable hygiene risks to a practical minimum and by facilitating mitigation […]
Design criteria and factors important for effective cleaning
Hygienic design principles, relating to equipment as well as the relevant processes, are applied in Food and Beverage operations. This is done to allow for effective and efficient cleaning and disinfection regimes in order to minimize cross-contamination risks and manage food safety risks. During this discussion, design criteria and factors affecting the application of validated […]
Key areas of hygienic design
Consistent action creates consistent results! In other words, what you do every day matters more than what you do every once in a while. This is especially true when it comes to the cleanliness of production lines to ensure food safety and the quality of the finished product. Along the global food supply chain, all […]