Why Food Inspection Equipment Safety is Vital!
Preventing the growth and spread of microbiological contamination by implementing high-quality food inspection and equipment safety processes is vital.
Harmful bacteria like Salmonella, Listeria and E-coli thrive in meat & poultry plants with insufficient sanitation practices. These microbiological bacteria are responsible for close to 90% of all foodborne illnesses and lead to product recalls that can damage a brand’s reputation and ultimately a business’s bottom line.
100% total protection against microbiological contamination is extremely difficult. To give you an idea of the size of the challenge, your hands probably have more than 150 types of bacteria on them right now.
When it comes to food safety and protecting your customers and your brand, the goal is to reduce the risk of contamination to as close to zero as possible.
To do this, food manufacturers have to look at every step of their process. FPE has a wide range of food processing equipment and Eagle X-Ray Inspection Systems to ensure the food itself is safe, but the food inspection equipment must be safe from contaminants also.
Fortunately, Eagle’s systems are designed to meet the highest safety standards when it comes to both of these areas.
The Highest Level of Protection
Food processing equipment that meets the very highest standard of protection against ingress of dust and high temperature, high pressure water (and steam) is eligible for certification with an IP69K Rating.
IP69K is the highest possible level of protection and the rating provides complete assurance that a piece of equipment is able to withstand the rigorous cleaning procedures required to meet equipment safety & sanitary requirements.
Ensuring that food processing equipment meets IP69K is one of the best ways to reduce the risk of microbiological contamination of products.
The Principles of Sanitary Design
In addition to meeting the high standards of Ingress Protection, Eagle’s products are designed in accordance with all 10 Principles of Sanitary Design set out by the American Meat Institute. These principles represent the gold standard of sanitary design, and state that food processing products should be:
- Cleanable to a microbiological level.
- Made from materials that are completely compatible with the food products.
- Accessible for inspection, maintenance, cleaning and sanitation.
- Self-draining, and do not collect any product or liquid.
- Hermetically sealed, where there are any hollow niches.
- Free of niches such as pits, seams, gaps of protruding bolt rivets.
- Capable of sanitary operational performance.
- Hygienically designed for all maintenance enclosures.
- Hygienically compatible with other plant systems.
- Supported by validated cleaning and sanitising protocols.
Want to Learn More?
Download our Safety for Product Inspection Systems whitepaper to learn more about the importance of and standards for food inspection equipment safety.
The information contained in this whitepaper is essential to ensuring product safety for processors of poultry and meat products and includes:
- What safe machine design is
- Global safety standards for product inspection equipment
- The terms of safety organisations
- Correct processes for risk assessment evaluations
Click here to download the whitepaper and learn how you can improve your food processing safety standards.