Hygienic design protects food production

Ensuring a safe production line is paramount in food manufacturing. A hygienic line design helps to ensure not only the high quality of the food produced but also protects your brand by avoiding product recalls.

Minimizing the risk of food contamination, bacterial growth and even accidents occurring throughout the process, all contribute to safe food production. Do not take this seriously and you risk both the health of your consumers, as well as the health of your brand.

“Simply put, the food you produce should only contain the ingredients you intended it to”, says Tommy Karlsson, Senior Technical Manager at FlexLink FoodTech.

FlexLink has worked with automation solutions for over 40 years, building extensive knowledge and experience in delivering food conveyor systems and material flow solutions for the entire production line. The food industry is an area in which FlexLink has a strong background, with a focus on high quality production processes, giving reassurance that the food produced is safe.

How equipment design reduces bacterial growth

“There are many ways to create a safe work environment”, explains Tommy. “Through hygienic food processing equipment design, you are able to reduce the risk of bacterial growth and cross-contamination.”

“Our equipment has been designed to make it easy to clean, without leaving behind a trace of cleaning chemicals or bacteria. Avoiding sharp corners on the line allows water used when cleaning to reach the whole conveyor, and having space between components reduces surface tensions where chemicals and liquids left behind can encourage bacterial growth.”

“We avoid cavities in the production line because this is where bacteria thrive, making it difficult to guarantee that it is clean. Instead, we work with open solutions, where operators can easily see the results. We also avoid horizontal surfaces which take a long time for any remaining cleaning liquid to dry. Finally, by making the line easy to handle for the operators, the risk of injury is reduced; a high priority for FlexLink during line design”, says Tommy.

The traceability trend continues

The current trend towards increased traceability during food production is expected to continue. On one hand, the consumer sets higher demands to know exactly where food comes from; on the other, it is important to be able to distinguish between batches, if should something need to be withdrawn.

Tommy concludes: “Through creating a clear structure in the product line, we can track all parts within the manufacturing process. Traceability, together with equipment that is able to handle the high hygiene requirements, creates the right conditions for safe food production”.

We hope you enjoyed reading this blog article about efficient and safe food production. Feel free to contact us with any questions or visit our website, or social media channels to get more information about FlexLink and our offer.


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Tommy Karlsson 10 Articles
Tommy Karlsson, started working at FlexLink in Sweden, in 1990. He is the Head of Product Management and Research.

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