Meat&Poultry - July 2012 - 60

Breakthrough Disinfection

SANITARY DESIGN

Principles of Sanitary Design
The American Meat Institute developed its “10 Principles of Sanitary Design” a decade ago to help both processors and equipment manufacturers understand how they can help control pathogens. AMI has always insisted that sanitation be a shared responsibility between equipment manufacturers and plant engineers. Joseph Bove, vice president of design for Stellar, was part of AMI’s task force for food safety that developed the principles of sanitary design. “Our objective was to develop best practices the entire industry could benefit from,” Bove says. The checklist is now a commonly used tool when designing and building new facilities and equipment, as well as renovating existing plants, he added.

For these applications:
Meat brine chillers. Poultry chillers. Other poultry processing. RTE disinfecting rinses. Other process water.

The 10 principles are:
1. 2. 3. 4. 5. 6. 7. 8. 9. Cleanable to a microbiological level Made of compatible materials Accessible for inspection, maintenance, cleaning and sanitation No product or liquid collection Hollow areas should be hermetically sealed No niches Sanitary operational performance Hygienic design of maintenance enclosures (push buttons, switches and touchscreens) Hygienic compatibility with other plant systems 10. Validated cleaning and sanitizing protocols Bove says the most important aspect to sanitary equipment and plant design is incorporating enough space – it’s essential to have enough space around the equipment in order to effectively clean the equipment. Bove explanined, “If maintenance and sanitation are difficult to accomplish, then they won’t happen.”

How we do it:
Our exclusive patented catalytic process. Powerful SuperOxidants™ generated from the process water itself.

Other bene ts:
Automated operation. No expensive chemicals to buy. No chemical dosing headaches. No restrictive chemical contracts. Compact installation. Exclusive real-time disinfection ef cacy estimate.

They all had input into the design and ownership of the fi nished product. Sanitation must clean it, quality needs to monitor it, operations must run it and procurement must buy it. To get the best design for food safety, productivity, quality, cleanability and price, they must agree on what is most important and work together strategically to get it.

To learn more, please contact:

Dave Wildes VP of Sales 608-838-0300 dwildes@bioionix.com

M&P: What is the best advice you have ever given or heard about improving food safety?
JS: Perhaps it would be to take a different approach to how we think about contact surfaces. We need to revere and respect product contact surfaces. Contact surfaces are more than a length of belt or a piece of stainless steel; they are, in fact, an intersect point that transfers our food to the dinner plates of our consumers. If we treat these surfaces with the respect due them and our consumers, we will be on our way to perfection in food safety. Consumers deserve it. ■
Joe Stout is the owner of Commercial Food Sanitation LLC, a consulting business providing sanitation and hygienic design consulting for the food industry. He can be reached at joestout@cf-san.com. We would like to hear from you – to comment on this story or to request reprints, contact us by email at meatpoultry@sosland.com.

BioIonix, Inc.
4603 Triangle St. McFarland, WI 53558 608-838-0300

www.bioionix.com 60

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Meat&Poultry - July 2012

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