As a food manufacturer, it’s important to be aware that one of the most common food safety issues is the flow of the sanitary design of food processing equipment. When new facilities are being built or new lines are being installed, many food manufacturers may struggle with increasingly fast-paced project schedules and/or limited funds that affect priorities. To avoid potential food contamination incidences though, it is essential to know the key sanitary design issues and areas that should be addressed during the equipment design phase.
Nooks, cracks and crevices. These are areas where undesirable microorganisms may cultivate.
Equipment feet. Equipment should be designed with the minimum required number of legs to reduce the chances of mold or other harmful bacteria forming.
Welding methods. Using the wrong welding methods can impact food safety. The single V-joint method is preferred over other methods such as square-butt joint, lap joint, or T-joint, as those can lead to niche areas where debris can become trapped.
Flat surfaces. Manufacturing plants should minimize flat surfaces, especially in wash-down areas where microorganisms are easily transferred by water. All angles on the equipment must be curved or rounded with a quarter-inch radius or more.
Other design feature in manufacturing plant design that can affect food safety includes equipment finishes. The right finish must be selected for stainless steel material so that it’s appropriate for food contact, in order for the surface to be effectively cleaned, eliminating the chances of harmful bacteria growing.
Sinclair Risk & Financial Management has innovative Food Manufacturing Insurance solutions for the beverage and Food Manufacturing industry. Our staff is knowledgeable about issues that can affect your company, and our tailored services and products include Food Contamination Insurance, risk consulting, product recall, and more. Please contacts us at (877) 602-2305 for more information.