In the food industry, product recalls can mess up customer trust and cause heavy financial losses and disruptions in the process. Although it seems like a contamination problem pops up just like that, in most cases, the troubles are already there long before the product leaves the plant. At the same time, one of the most frequent sources of risks, though often overlooked, is the layout of the manufacturing machine that processes the food.
Equipment Being Old: Such a Contaminating Source
Even the most cautious staff who take care of food safety can be affected by old machines that are not user-friendly or have already reached the end of their life. It is the surfaces that hold back dirt, seams that are impossible to seal, and mechanical parts that are hard to get at for cleaning that all together make contamination more likely.
Over time, equipment operation becomes incompatible with the sanitation protocols that are in place. The problem can occur during the operation or long after the equipment has been installed. For instance, if an operation lacks quick-release features or clean-in-place capabilities, staff have no choice but to take extra steps during maintenance and cleaning. This not only makes the productivity slower but also introduces the chance of mistakes.
Design That Avoids Problems Rather Than Addressing Them
The modern-day machines are designed to drive away the hazards that could later turn to be the real issue. By using advanced features like sloped surfaces that enable the fluid to flow down, sealed welding throughout, and components that are easily accessible to the cleaning crew, the cleaning process is made easier and more reliable.
In the food industry, product recalls can mess up customer trust and cause heavy financial losses and disruptions in the process. Although it seems like a contamination problem pops up just like that, in most cases, the troubles are already there long before the product leaves the plant. At the same time, one of the most frequent sources of risks, though often overlooked, is the layout of the manufacturing machine that processes the food.
Equipment Being Old: Such a Contaminating Source
Even the most cautious staff who take care of food safety can be affected by old machines that are not user-friendly or have already reached the end of their life. It is the surfaces that hold back dirt, seams that are impossible to seal, and mechanical parts that are hard to get at for cleaning that all together make contamination more likely.
Over time, equipment operation becomes incompatible with the sanitation protocols that are in place. The problem can occur during the operation or long after the equipment has been installed. For instance, if an operation lacks quick-release features or clean-in-place capabilities, staff have no choice but to take extra steps during maintenance and cleaning. This not only makes the productivity slower but also introduces the chance of mistakes.
Design That Avoids Problems Rather Than Addressing Them
The modern-day machines are designed to drive away the hazards that could later turn to be the real issue. By using advanced features like sloped surfaces that enable the fluid to flow down, sealed welding throughout, and components that are easily accessible to the cleaning crew, the cleaning process is made easier and more reliable.
Also Read: Maintenance Shelters: Protect Equipment and Boost Efficiency
