WEDNESDAY, JULY 13, 2011, 1:00PM CST
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Automation & Food Safety
Foodborne pathogens sicken 76 million people and kill 5,000 each year, and despite dramatic reductions in the number of incidences of E. coli, salmonella and listeria, the pressure on processors has never been greater to keep their equipment sanitized and pathogen-free. Regulations and equipment design standards have evolved tremendously over the last decade, and today’s processors have on eye on food safety more than ever. What do purchasers of processing and packaging equipment need to know about today’s standards – and whether their old equipment can make the grade?
The Role in Automation
The goal of automation is to move a task from a person to a machine, where it is done without injury, with greater consistency, and – ideally – faster. Although operations are relying less on manual activities and more on cleaning-in-place (CIP) and sterilization-in-place (SIP) systems people can’t be removed entirely. Here’s where we make the connection is between a high-functioning, automated processing line and improved safety from human involvement. MORE
Improvements in components and technological advances make it easier for processors to keep microbes from contaminating the product. Increasingly, companies have more capital expenditures in the works. But every decision made about the production line has a material effect on food safety — on HACCP, validation, QA/QC and product holds. We’ll help you understand what you need to look for in new equipment as well as what the trends are in sanitary equipment design. MORE
As processors increasingly choose to hold the product until test results are returned, testing time is vital. Rapid testing technology is attractive to processors seeking to keep their lines moving and their machines optimally engaged. But how do processors work the sampling element into production? We’ll tell you how MORE