Hygienic design - Articles - Page 4

Food Safety

Good cleaning practices start before a plant is even built

Experts offer advice on creating food and beverage processing facilities that are easy to clean, while also looking to a future that includes automating the process.

Crystal Lindell

November 6, 2017

When it comes to designing a washdown-friendly facility, it really starts before a company even begins to build the factory.

Hygienic Design Enhances Food Safety, Brand Protection, Regulatory Compliance and the Bottom Line

October 25, 2016

Without sanitary design principles being properly applied to equipment, potential, serious food safety incidents may occur, creating a food safety catastrophe and damaging brand, customer loyalty and business.

Food Safety

Why investing in food safety helps everyone

Equipment suppliers are on top of their game in designing food safe equipment -- now processors have to do their part too.

Wayne Labs

October 6, 2016

Equipment makers have so many regulations and specifications for clean design, and they have that hygienic design down to a T.

Enhancing hygiene in your plant

Which program is right for you?

Richard F. Stier

August 11, 2016

Food processors are very conscious of the need to ensure a sanitary environment on the processing floor.

Manufacturing News

ISO 9001: 2015--why the standard is so important

December 22, 2015

ISO (International Standards Organization) has updated its Certification for Quality Management (ISO 9001), now known as ISO 9001:2015.

3-A-certified flexible screw conveyor and hopper

Food Safety

3-A SSI and EHEDG: Yin & yang

For the last 20 years, 3-A SSI and EHEDG have been working together to create a synergistic set of hygienic design, testing and implementation standards for process equipment.

Wayne Labs

October 13, 2015

No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.

Food Safety

Time to use some common-sense protocols

Food and beverage processors should commit to properly evaluating equipment and process changes by doing it right the first time around.

Richard F. Stier

September 24, 2015

It’s a sad fact that some food processors still buy equipment based simply on price and the ability to produce a product.

Dry Processing

Dried fruit de-agglomerator

October 7, 2014

The Powder Technologies Gericke Nibbler unit de-agglomerates dried fruit used in the food production industry.

Manufacturing News

AIOE makes equipment design easier

September 4, 2014

For processors of low-moisture foods, finding the right equipment is enough of a challenge—let alone knowing which mechanical specifications are necessary for a piece of equipment to conform to which particular food safety regulatory rules.