Preventing Food-borne Illness and Contamination through Sanitary Design
With increased globalization of the food industry, companies and regulators can no longer rely on just monitoring and reactionary measures to ensure food safety. A stronger focus on prevention has become the guiding principle in food safety, which requires sanitation to be part of the design of the food equipment we use as well as an ongoing maintenance practice. From the performance of heating and cooling equipment, to the materials selected for product development and the cleaning/disinfecting procedures for equipment users, sanitary design and maintenance have become critical to a food equipment manufacturer’s success. This is especially true in the U.S., where certification to specific food safety and sanitation standards is required by Authorities Having Jurisdiction.
This white paper explores:
- The impacts of the Food Safety Modernization Act
- Essentials of sanitary design – guiding principles and best practices
- Major sanitation standards published by ANSI and NSF International
- Benefits of selecting equipment that meet ANSI/NSF requirements
- Why third-party certification is critical to food equipment manufacturers
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