Issue_1_2016

processing & packaging 51
be global players. Earlier this year,
the BRC launched Version 7 to
enhance consumer safety,
including an increased emphasis
on hygienic packaging. The
guidelines highlight fresh and
frozen food as a ‘high risk’ zone
requiring ‘a physically segregated
area, designed to a high hygiene
standard where practices relating
to personnel, ingredients,
equipment, packaging and
environment aim to prevent
contamination by pathogenic
micro-organisms.’ 3
Also recognised globally are the
US Department of Agriculture
(USDA) and Wisconsin Dairy 3A
Sanitation Standards, which
mandate that equipment should be
designed for easy cleaning and
sanitary processing and free of
areas that can trap product
residues or contaminants to
ensure a hygienic production
environment. When a company is
compliant with these standards, it
is also automatically recognised
that its success is dependent upon
maintaining high levels of product
safety, legality and quality.
Therefore, manufacturers should
work with packaging suppliers that
stay up-to-date with food safety
regulations. Not only do these
suppliers produce technology in
line with current regulations, but
they also function as consultants
helping manufacturers navigate
through complex regulatory
requirements. This ensures the
selection of the most appropriate
solution for products and
production goals.
2. Keeping it clean
Product residue, lingering cleaning
agents, human contact – it seems
like there is no shortage of
potential contamination sources.
Therefore, it’s crucial that
packaging equipment, especially
primary, is easy to clean. This can
be achieved by making product
contact parts easily accessible for
cleaning through cantilevered
design, hinged product guides and
tool-less belt changes. In addition,
a washdown infeed that can be
quickly disconnected from the
packaging machine and rinsed
with high-pressure spray speeds
the process and ensures product
contact parts are thoroughly
sanitised. Facilitated cleaning
operations additionally reduce
downtime and help maintain
productivity.
During the whole packaging
process, food constantly comes
into contact with many pieces of
equipment. Without good sanitary
practices, these surfaces could
become a vessel of microbial
contamination. To prevent this
issue, manufacturers should select
machines that are designed with
minimum product contact surfaces
and take care when selecting the
materials for machine parts.
When selecting horizontal or
vertical form, fill and seal (FFS)
machines, it is important that
packaging equipment
manufacturers incorporate
technology constructed from FDAcertified
materials, such as
stainless steel. Most critical is that
machines should be designed to
eliminate holes and slots where
food could be caught and become
sources of contamination.
Additionally, welded frames,
spacers to prevent surface-tosurface
contact areas where
debris can collect, and passivated
surfaces that are coated for
corrosion resistance are essential
for hygienic production.
Additionally, minimizing horizontal
surfaces is also important since
residual liquids can generate
microbial growth and leftover
disinfecting fluids can result in
product contamination. Surfaces
with slopes of a few degrees will
allow the machine to self-drain and
eliminate these issues.
www.foodmagazine.eu.com issue one | 2016