Baking&Snack - February 2012 - 114

“We need more equipment users to join in to share their operational experience and expertise to bring additional value to the process.”

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or environmental aspects around how food equipment is installed and used. We need more equipment users to join in to share their operational experience and expertise to bring additional value to the process. I would like to bring more bakery sanitors, plant engineers, production managers, quality control managers and microbiologists into our working groups so they can use their practical experience in defining what they would like to see to make their jobs easier when effectively cleaning equipment. Plant sanitors who have had to clean the equipment day after day for years have a wealth of ideas on how to improve sanitary design that can minimize reoccurring labor hours. Plant engineers who have to maintain the equipment also have a vast knowledge of how design enhancements can improve sanitation and overall performance in the long run. One sees cleanability in a different light when his or her job is to effectively get the equipment clean with minimal man-hours and limited downtime every day. This is where the value of the sanitary design advancements can have the biggest payoffs. The mandatory cleaning of that piece of equipment brings with it a daily reoccurring labor charge that affects the user’s operating

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“One sees cleanability in a different light when his or her job is to effectively get the equipment clean with minimal man-hours and limited downtime every day.”
Gale Prince

costs and productivity. Everyone needs to keep in mind that while a piece of food processing equipment is a one-time purchase, it brings with it many years of use. I wish we had some hard cost figures that demonstrate the differences in operational costs related to sanitary design over the life of a piece of equipment. If someone has these numbers, we would sure like to hear from them to help the working groups focus their attention. Too often when we are in a bakery, we see equipment that has been modified for the purpose of improving its cleanability or performance. The updating of the bakery equipment standards must address the needs of the users and their ability to effectively clean a piece of equipment with efficient use of labor hours. While we are reviewing the standard, we need to focus our attention on the balance of equipment design, durability, reliability and the ease of cleaning, as well as the operational safety of the employees working with the equipment. By bringing manufacturers, engineers and users to the table, the standard can be improved to benefit all parties involved. With rapid changes in science, regulatory requirements and food safety demands, we need to be thinking ahead in terms of equipment design and fulfilling consumer expectations in food safety. Today, when food manufacturers are purchasing new equipment, they need to look at more than just the macro aspects of equipment design. Food safety is rapidly changing with more attention being paid to microbiological www.bakingandsnack.com

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Baking&Snack - February 2012

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