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Ensuring Food Safety and Sanitary Design in Food Manufacturing Facilities

Prestige SM Director

Food manufacturers face all of the usual challenges when designing a new facility or expanding an existing one: market uncertainty, return on investment hurdles, and capital constraints, to name a few. But in addition, food manufacturers must meet very high standards for food safety and sanitary design.

While it may seem that approaches to ensuring food safety and sanitary design would not change significantly over time, there are several recent factors impacting decision-makers. Consumers’ preferences for minimally processed foods with nontraditional savory and exotic ingredients influence facility and process design. Non-GMO, allergen-free, local, and other trends impact recipes and ingredient supply chains. After preparation and cooking, material flow paths, room separations, and HVAC must be carefully addressed to ensure no recontamination or adulteration is possible. Redundant dedicated processing equipment, restrictions on production schedules, and more complicated sanitation procedures may be required. It is now very common for food manufacturers to conclude that existing equipment cannot be adequately sanitized and must be replaced. Furthermore, after a certain point, the hurdles to ensuring food safety and implementing best practices in sanitary design are so great that a decision is made to retire a plant and build a new facility.

Sanitary Design: A Brief History
During the Reagan years, the U.S. Department of Agriculture (USDA) stopped approving construction drawings. Sanitary design responsibilities shifted to owners and operators. The Food and Drug Administration’s (FDA) cGMPs (current good manufacturing practices) were not as prescriptive or detailed as the USDA’s had been at that time. Kraft had the best standards for sanitary design of equipment and ran training courses for vendors and design firms. Buyers could specify “The Kraft Standards” as an option on many pieces of food processing equipment.

Around 2002–2004, the AMI (now the North American Meat Institute (NAMI)) led two task forces which built on the designs promoted by Kraft and expanded the discussion to bring in best practices from the leading manufacturing and plant design firms. Updated in 2014, the equipment checklists are available on the NAMI website. The facility design guidelines are available from consultants and design firms as well as from Commercial Food Sanitation. Building on these efforts, the Grocery Manufacturers Association (GMA), the American Institute of Baking (ABI International), and other groups adjusted the approaches for low-moisture, produce, dairy, nut processing, and other sectors.

Standards, checklists, guidance documents, and certifications are also promoted by other groups. 3A and Pasteurized Milk Ordinance (PMO) standards are well established for the dairy industry. And 3A, American National Standards Institute (ANSI), and the National Science Foundation (NSF) develop standards for meat and poultry equipment. The European Hygienic Design Group (EHEDG) certifies equipment. ISO (International Organization for Standardization) is also active.

Read more: Ensuring Food Safety and Sanitary Design in Food Manufacturing Facilities 

USDA grant to help Franklin County CDC improve food processing

Prestige SM Director

The Franklin County Community Development Corporation just received a half a million dollars from the USDA.

The 3 year grant will help the Franklin County CDC improve their food processing center and increase sales to institutions and retail markets.

The Franklin County Community Development Corporation is based in Greenfield. They work with food entrepreneurs and farmers, to help them create products for stores.

They’ll use some of the grant money to purchase a washer chiller and dryer conveyor belt, and a bag sealer, an equipment that’ll help increase efficiency at their western Massachusetts Food Processing Center.

“Everything that those pieces of equipment will do, are being done manually right now so this will help us able to double our capacity for the number of pounds of veggies we freeze in a day,” said Joanna Benoit, Food Business Development Specialist at the Franklin County CDC.

Benoit told 22News the new equipment will help them increase the amount of frozen vegetables they produce.

They will soon be able to place the frozen foods in their 2,800 square foot cold storage facility, that’s under construction.

They expect construction to complete in about 3 weeks

Read more: USDA grant to help Franklin County CDC improve food processing 

Global Food Processing Equipment Market Analysis 2017 – Forecast to 2023

Prestige SM Director

The report contains up to date financial data derived from varied research sources to present unique and reliable analysis. Assessment of major trends with potential impact on the market during the next five years, including a deep dive analysis of market segmentation which comprises of sub markets, regional and country level analysis. The report provides a comprehensive outlook about the market share along with strategic recommendations based on the emerging segments.

This report analyzes the global markets for “Food Processing Equipment”. The market assessment is performed through standard and the tailored research methodology approach. The market overview offers in depth analysis at the regional and country level, for instance North America (U.S., Canada and Mexico), Europe (Germany, France, Italy, U.K. and Spain), Asia-Pacific (China, Japan, India, Australia, South Korea and Rest of APAC) and Rest of the World (Middle East, Africa and Latin America).

Annual estimations and forecasts are provided from the year 2014 to 2023 for each given segment and sub segments. Market data derived from the authenticated and reliable sources is subjected to validation from the industry experts. The report also analyzes the market by discussing market dynamics such as drivers, constraints, opportunities, threats, challenges and other market trends.
Competitive landscaping provides the recent activities performed by the active players in the market. Activities such as product launch, agreements, joint ventures, partnerships, acquisitions and mergers, and other activities.

This report provides:
• Market Sizing estimations and forecasts across the given market segments
• Identifying market dynamics (Drivers, Restraints, Opportunities, Threats, Challenges and Opportunities, )
• Strategic recommendations in key business segments based on the market estimations
• Regional and country level market analysis
• Competitive landscaping of major market players
• Company profiling covering the financials, recent activities and the future strategies

Read more: Global Food Processing Equipment Market Analysis 2017 – Forecast to 2023 

 

Global $31.5 Billion Markets for Food Processing and Food Packaging Equipment, 2020

Prestige SM Director

The global market for equipment used in food processing and packaging is expected to reach nearly $31.5 billion by 2020 from about $25.7 billion in 2015, rising at a compound annual growth rate (CAGR) of 4.2%, from 2015 to 2020.

This report focuses on the global market of food processing and packing equipment and provides an updated review including basic design and its applications in various segments of food processing and packing such as meat, fish and poultry, milk, fruits and vegetables, beverages, industrial bakery products and grains. The scope of the study is global. Each market is analyzed and its application, regulatory environment, new products and advancements, market projections and market shares.

Read more: Global $31.5 Billion Markets for Food Processing and Food Packaging Equipment, 2020

2017 Prestige Metal Products, Inc.