Baking & Snack - July 2024 - 90

FOOD SAFETY & SANITATION
Design materials can also have an impact on food
safety. These materials should be easy to clean and not
corrosive. They should be compatible with the baked
goods being produced on the surfaces.
With the right design materials, the product will remain
safe, and the equipment will endure sanitation
procedures and maintain its lifespan.
" Including machinery parts that are compatible and
Training employees
on sanitation
procedures is
critical to enjoying
the benefits of
hygienically
designed equipment.
AIB International
should be designed in such a way that minimizes nooks
and crevasses. Surfaces should be smooth without pits,
cracks or rough edges. Hollow areas should be sealed.
All of this prevents buildup of debris and eliminates areas
where moisture can be trapped and mold can grow.
" Minimizing touch points on the equipment also prevents
cross-contamination of pathogens in production
zones, " Kohal said.
Industry partnerships empower sanitation
The most hygienically designed equipment and technology
can be installed into a bakery, but it is only effective if the
sanitation and operations team knows how to implement
that technology and clean the equipment.
" One of the big issues I see in conducting more than
2,300 food safety inspections when it comes to sanitation is
the employees do not know why they are cleaning and the
impact if they do not do their jobs correctly and effectively, "
said Jesse Leal, food safety professional, AIB International.
Training and education, however, cost time and money,
but baking companies can often save by partnering with
OEMs and chemical manufacturers who may offer free training,
Leal said.
Commercial Food Sanitation, an Intralox company, also
offers Hygienic Design Training and Certification programs,
which provide skills and tools that help participants improve
and maintain hygienic design in their facilities. Wan Mei
Leong, Commercial Food Sanitation food safety specialist,
said the company helps baking companies develop the right
sanitation standard operating procedures for each area of
their facility, such as determining whether wet or dry cleaning
would be appropriate.
Baking companies should also partner with equipment
suppliers to ensure machinery is not only hygienically designed
but also meets their needs.
" That partnership is what will make or break the industry
when it comes to the food safety risk of their product
lines, " said Korrin Doyle, food safety and sanitation director,
Southeast region, ABM Industries.
90 Baking & Snack July 2024 / www.bakingbusiness.com
capable of withstanding exposure to ingredients, cleaning
chemicals and production environment is essential
so that component parts don't absorb or retain product
residue or chemicals and that the component parts don't
break down and become a source of product adulteration, "
Anderson said.
Leal also noted that another pain point that can challenge
sanitation is when equipment is modified or repaired
without sanitation in mind.
" The equipment is repaired to simply get back into
operation; again, to maximize production and profitability, "
he said. " Due to time restraints and cost, the
modifications or changes may not be conducted effectively
or properly, which can change the original design
principles. "
Hygienic design certainly makes sanitation easier and
more assured. It eases the burden of sanitation that falls
on the sanitarians and extends the life of the equipment
itself. But is it worth it to invest in before an older machine
has run its course?
" I believe there is an opportunity for the baking industry
to more actively embrace hygienic design by
replacing some of the well-used equipment that may
have been installed before the time hygienic design became
more prevalent in the food industry, " Anderson
said. " Many progressive companies see the advantages
of hygienic design and use it to their benefit. Yet, many
companies will still rely on outdated machinery and
continue to struggle with older designs and the built-in
inefficiencies. "
Doyle recommended that bakers invest in new hygienically
designed equipment as soon as they are able
and to work closely with their sanitation managers and
OEMs to address previous machine's pain points.
" Sanitation is an overhead expense, so you need to look
for sanitation aberrations in the money-makers, " she said.
" If bakers really want to make this more beneficial for
their sanitation teams, they need equipment that's easy to
take apart and put back together so it's more efficient to
clean effectively and they don't lose run time. "
Otherwise, bakeries run the risk of burning out their
sanitation teams, damaging their equipment and, at the
very worst, selling unsafe products, ending up in the
headlines and losing the trust of their customers and
consumers.
*
http://www.bakingbusiness.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
Baking & Snack - July 2024 - 4
Baking & Snack - July 2024 - 5
Baking & Snack - July 2024 - 6
Baking & Snack - July 2024 - 7
Baking & Snack - July 2024 - 8
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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