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This chapter gives guidance on the hygienic design, selection of hygienic open and closed food processing equipment and maintenance of hygienic process equipment.
Typical industrial food engineering activities include: designing and optimizing food processes, development of food products, quality and safety assurance, selection and installation of food processing equipment.
Hence, any additional contamination of these food products with pathogens and spoiling microorganisms due to poor process equipment design must be prohibited, requiring manufacturers of open food processing equipment to implement good hygienic engineering practices during the design and construction of their equipment.
In open food processing equipment, food products are continuously exposed to the environment during the manufacturing process.
Although more costly as an investment, hygienically designed open food processing equipment also allows elimination of any food product "held up" within the process equipment, which could deteriorate and affect product quality on rejoining the main product flow.
The plant was designed and installed by Tripax Engineering, a builder of food processing equipment.
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With typical examples of poor hygienic design, the necessary technical and practical guidance is given to identify and control open food processing equipment-related food safety hazards.
The Cr Cu N nanocomposite thin film developed in this study with sufficient hardness and antibacterial abilities can be used as a promising candidate to deposit on the surfaces of medical apparatus and food processing equipments.
For example, dilute (about 5percentt) sodium hypochlorite solutions are used to sanitize food-processing equipment.
Proper sanitation and sterilization of food-processing equipment are essential methods for reducing the occurrence of yersiniosis infections.
At our food-processing equipment plant, for example, one cell makes only slicers, another makes scales, another makes mixers, and so forth.
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