Sanitary Design of Food Equipment Could be One of the Missing Link to Halting Food Recall
Sanitary Design of Food Equipment Could be One of the Missing Link to Halting Food Recall
Food recall is so common these days in the food industry spanning across the entire chain, mostly attributed to microbial contaminants and allergens
One of such area that food operators might not be meticulously looking out for is the food equipments which are also major reservoir of contaminants beside food handlers.
My experiences in food assurance show that equipment used for processing and handling food products if not properly designed, fabricated, constructed, and installed according to sound sanitary design principles, could result to unsafe food and possible food recalls.
Setting out for sanitary design as priority and key option for processing and food contact instrument guarantees that such equipment can be adequately cleaned, sanitized, resistant to exposure to sanitizing chemicals and corrosive food products.
Lack of these guides make food equipments that do not meet basic sanitary design principles, or when install, harbour microbes or hazardous residues which cannot be adequately cleaned and sanitized even in the phase of CIP, COP and SIP
Unlike Nigeria, the regulatory agencies such as USDA, FSIS, FSA at federal, state, and local levels and the European Hygienic Design Group (EHEDG) which is the primary organization for food equipment signatory in Europe routinely inspect food equipment for general sanitary principles in accordance to fabrication, construction, and design as well as proper installation standards.
Lists of US regulatory bodies overseeing sanitary and hygienic design of equipments make it cost effective for food processors to make HACCP and FSMA an integrate part of their processes. I mean enable food business owners to avoid lawsuits, import alert, warning letter etc resulting from food contact hazards all things being equal
The US Department of Agriculture (USDA)/Food Safety & Inspection Service (FSIS) pre-approves equipment for use in meat, poultry, and egg product facilities
The USDA/Agricultural Marketing Service (AMS)/Dairy Division for equipment used in manufactured dairy facilities is subject to approval process during inspection.
Food and Drug Administration also address the fabrication and cleanability of food equipment
General equipment evaluation program for equipment used in Grade A Dairy Facilities
The primary organizations involved in food equipment standards in the US are;
3-A Sanitary Standards, Inc.
Develops standards for equipment used in the dairy industry, as well as some equipment used in egg processing
National Sanitation Foundation
Develops standards for equipment used in food service, retail foods and food processing equipment
Underwriters Laboratories; ISO, IDF
Sanitary Design of Food Equipments and What to Look for;
Food Contact Surfaces
All food contact surface must be;
Smooth
Cleanable
Nonreactive
Nontoxic
Nonabsorbent
Nonporous
Impervious
No cracks/crevices
No sharp corner
Surfaces must be continuous
Internal angles must be rounded
Durable and corrosion resistant
To ensure safe food, adequate sanitation programs, and prevention of food recall, it's imperative to xray the overall processes of the food path of which equipments hygiene standards might be the possible missing link to upholding food safety
Food recall is so common these days in the food industry spanning across the entire chain, mostly attributed to microbial contaminants and allergens
One of such area that food operators might not be meticulously looking out for is the food equipments which are also major reservoir of contaminants beside food handlers.
My experiences in food assurance show that equipment used for processing and handling food products if not properly designed, fabricated, constructed, and installed according to sound sanitary design principles, could result to unsafe food and possible food recalls.
Setting out for sanitary design as priority and key option for processing and food contact instrument guarantees that such equipment can be adequately cleaned, sanitized, resistant to exposure to sanitizing chemicals and corrosive food products.
Lack of these guides make food equipments that do not meet basic sanitary design principles, or when install, harbour microbes or hazardous residues which cannot be adequately cleaned and sanitized even in the phase of CIP, COP and SIP
Unlike Nigeria, the regulatory agencies such as USDA, FSIS, FSA at federal, state, and local levels and the European Hygienic Design Group (EHEDG) which is the primary organization for food equipment signatory in Europe routinely inspect food equipment for general sanitary principles in accordance to fabrication, construction, and design as well as proper installation standards.
Lists of US regulatory bodies overseeing sanitary and hygienic design of equipments make it cost effective for food processors to make HACCP and FSMA an integrate part of their processes. I mean enable food business owners to avoid lawsuits, import alert, warning letter etc resulting from food contact hazards all things being equal
The US Department of Agriculture (USDA)/Food Safety & Inspection Service (FSIS) pre-approves equipment for use in meat, poultry, and egg product facilities
The USDA/Agricultural Marketing Service (AMS)/Dairy Division for equipment used in manufactured dairy facilities is subject to approval process during inspection.
Food and Drug Administration also address the fabrication and cleanability of food equipment
General equipment evaluation program for equipment used in Grade A Dairy Facilities
The primary organizations involved in food equipment standards in the US are;
3-A Sanitary Standards, Inc.
Develops standards for equipment used in the dairy industry, as well as some equipment used in egg processing
National Sanitation Foundation
Develops standards for equipment used in food service, retail foods and food processing equipment
Underwriters Laboratories; ISO, IDF
Sanitary Design of Food Equipments and What to Look for;
Food Contact Surfaces
All food contact surface must be;
Smooth
Cleanable
Nonreactive
Nontoxic
Nonabsorbent
Nonporous
Impervious
No cracks/crevices
No sharp corner
Surfaces must be continuous
Internal angles must be rounded
Durable and corrosion resistant
To ensure safe food, adequate sanitation programs, and prevention of food recall, it's imperative to xray the overall processes of the food path of which equipments hygiene standards might be the possible missing link to upholding food safety
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