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Sanitary Design – Equipment and Facility
April 1 @ 1:00 pm - 2:00 pm
As an industry we expect our facilities and equipment to be sanitary and clean, our consumers expect the same. Food safety is the number one priority – and cannot not be achieved without equipment and facilities constructed of a sanitary design.
A past belief was that with time and chemicals our sanitation employees could clean any piece of equipment or a facility. As equipment has become more complex, these designs require significant disassembly by tools and are susceptible to cross contamination during reassembly. Having to use tools to break down the equipment makes a sanitors job more difficult, and may lead to skipping breakdown steps to get the work done more quickly. How does one sustain this type of cleaning through the lifecycle of the asset (and the turnover of employees) and what can be put in place to simplify the equipment to a more sanitary design?
This session will take a deep dive into the sanitary design requirements for food equipment and food facilities and examples of what to do and not to do in your plant.